Cherry Chocolate Cream Cheese Pudding Cookies

A few days ago, I shared with you my recipe for cherry vanilla chocolate chip pudding cookies. This version adds a burst of richness, because I used cream cheese in place of half of the butter. (I doubled the batch so I wouldn’t have half a block of cream cheese in the fridge).  These pudding cookies are extraordinarily soft and fluffy, thanks to the cream cheese.

Cherry Chocolate Cream Cheese Pudding Cookies
Prep time
Cook time
Total time
Serves: 84
  • 1 8 oz. package cream cheese, softened
  • 1 cup butter, softened
  • 1&1/2 cups light brown sugar, packed
  • ½ cup white sugar
  • 2 small packages instant vanilla pudding mix
  • 1 Tablespoon cherry extract
  • 2 teaspoons red food coloring
  • 4 large eggs
  • 4&1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 4 cups milk chocolate chips (2 12 oz. bags)
  1. Preheat oven to 375 degrees. In a stand mixer, beat together the cream cheese, butter, brown sugar, white sugar, vanilla pudding mixes, cherry extract, and red food coloring until creamy and well-combined.
  2. Beat in the eggs until fluffy.
  3. Add the flour and baking soda in three additions, beating on low speed after each addition.
  4. Add the milk chocolate chips. Beat until well-combined.
  5. Drop dough with a one and a half tablespoon cookie scoop onto ungreased baking sheets. Bake for 9 minutes or until edges are lightly golden and centers are almost set.

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