Last Updated on November 4, 2019 by Kathryn Donangelo
These Cheesecake Sprinkle Cookies make the ultimate dessert! They taste like a sugar cookie with a hint of cheesecake and tons of sprinkles!
These Cheesecake Sprinkle Cookies are one of my favorite cookies I have made. Not only do they resemble a cheesecake flavor, they also melt in your mouth with a perfect light richness in flavor.
These cookies make the perfect sweet treat when you are wanting a bite of cheesecake and a cookie…I love combining two completely different treats into one simple recipe.
This cookie dough is so beautiful it is hard to resist eating it straight from the bowl!
I love baking with cake mixes and pudding mix if you couldn’t already tell by my other sweet treat recipes! I used cheesecake pudding mix which gives it the cheesecake flavor. If you are not able to find the cheesecake flavor, you can always use the vanilla flavor. They are very similar in flavor!
THESE CHEESECAKE SPRINKLE COOKIES ARE
- So buttery, chewy and everything you want in a cookie
- The perfect combination of a sugar cookie and cheesecake
- Irresistible, I guarantee you can’t have just one cookie!
WHAT YOU WILL NEED TO MAKE THESE CHEESECAKE SPRINKLE COOKIES
Unsalted butter
Sugar
Brown sugar
Flour
Vanilla extract
Egg
Cheesecake pudding mix
Baking soda
White chocolate chips
Sprinkles
LOOKING FOR OTHER DELICIOUS COOKIES?
- Whole Wheat Chocolate Chip Pudding Cookies
- Soft and Buttery Snickerdoodles
- Cake Mix Sprinkle Cookies
CAN’T GET ENOUGH?
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Cheesecake Sprinkle Cookies
Ingredients
- 1 cups of unsalted butter; softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cup all-purpose flour
- 1 3.4 oz. package of cheesecake pudding mix (if you can't find it at your grocery store, use vanilla flavor)
- 1/2 tsp. baking soda
- 1 1/2 cups white chocolate chips
- 1/4 cup sprinkles
Instructions
- Preheat oven to 350 degrees F. In a large mixing bowl, cream the butter and sugars together. Slowly beat in the egg and vanilla extract until combined (it will look grainy).
- Slowly add in the flour, pudding mix, and baking soda and mix until cookie dough is formed. With a wooden spoon or spatula, add in the white chocolate chips and sprinkles until combined evenly throughout the dough.
- Place cookie dough in the refriderator to set for about 30 minutes, or until cookie dough is firm.
- With a mini ice-cream scoop (this is how your cookies will come out perfectly shaped), scoop cookies and place on a cookie sheet lined with a silpat mat of parchment paper. Place about 1 inch from each other and bake for 12-15 minutes until cookies are golden brown. Enjoy!
Hi! Two questions for you: what size pudding box did you use? And it looks like you used non-pareils and not regular Jimmie type sprinkles. Is that correct? Thank you so much!! Can’t wait to make these!! Love! ; )
Hi Danielle! I ussed the 3 ounce box but you can also use the sugar free box as well 🙂 also for the sprinkles, I did use the non pareils but you can use any kind of sprinkles you have! They all will work great! Enjoy!