When the cookie dough is making you drool you know you’ve found yourself a winner. We cannot stop making this white chocolate lemon cheesecake cookie recipe now! The smell of the dough was eye rolling-ly good!
If you own our second cookbook, Raised in the Kitchen you know that our oldest daughter adores her delicate iced lemon cookies recipe and we all 100% agree. But late one evening I needed to bust out a lot of cookies for a friend and found myself a little short on what I needed.
My go-to chocolate chip cookies for feeding friends and family is actually a pudding recipe. I use an adapted version for our chocolate cookies as well because the flavor, texture and stability on the shelf are unbeatable. The pudding keeps the cookies so perfectly soft and chewy and also makes it a totally no-fail recipe. I mean, you literally could not mess those cookies up. Even better? They feed a huge crowd so it’s the best to bust out for a group.
While on my last batch I suddenly realized that I was out of the french vanilla pudding. I immediately grabbed for chocolate but once again, out! I always keep them on hand, how had I forgotten to replenish? Through searching I found a box of cheesecake and a box of lemon and as I use a large box I’d have no choice but to use two small boxes to get the job done.
What Do You Need for Lemon Cheesecake Cookies?
Grab a box of lemon pudding and a box of cheesecake pudding and the rest you probably already have in the house! The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe from there as well. Here is what you will need to make these irresistible cookies:
- Unsalted Butter – needs to be softened so it will cream together with the sugars
- Eggs – gives the cookies their structure
- Sugar – just regular white granulated sugar
- Brown Sugar – adds richness
- Vanilla Extract – use the real deal and no imitation flavoring
- Almond Extract – just the tiniest bit enhances the flavor so much
- All-Purpose Flour – make sure to measure the flour correctly
- Salt – enhances all the flavors and cuts the sweetness
- Baking Soda – make sure your baking soda is fresh, this helps give the cookies their fluffiness
- Cheesecake Pudding Mix – measure out half the powder using a kitchen scale
- Lemon Pudding Mix – measure out half the powder using a kitchen scale
- White Chocolate Chips – we love Ghirrardeli or Guittard brand
What Does Pudding Do in a Cookie Recipe?
Adding pudding in cookie recipes makes the cookies super
Swirled with chunks of peanut butter and loaded with cookies, Monster Cookie Ice Cream is a perfect balance of salty-sweet. It will leave you craving just one more bite every time you make it.
“You had me at Monster Cookies” should probably be written somewhere as my brother Karl’s catchphrase. For as long as I can remember, Monster Cookies have been his thing.
My grandmother’s recipe has been passed down and adapted and remade endlessly into new desserts for our family.
Monster Cookie Ice Cream
Monster Cookie Ice Cream has earned “best ice cream ever” comments from the family each time I’ve made it. It’s the latest in our line-up of monster cookie inspired desserts and it just might be the greatest.
There are a couple of things to note before you make this ice cream. First, I recommend skipping the M&M’s on top of the cookies when you bake them. I’m not a big fan of the candies when frozen whole into the ice cream.
Instead, roughly chop a handful of M&M’s to scatter into the ice cream or purchase mini M&M candies to use. All the classic Monster Cookie flavors will be there without any rock-hard candies to deal with in the mix.
Second, don’t skip the peanut butter sauce. It adds a whole new depth of flavor to the ice cream that is truly memorable.
When poured into the ice cream, the peanut butter mixture will firm and harden into something akin to magic shell. The shell it forms will melt smoothly when you b
Chewy and crisp, the best monster cookie recipe is loaded with all of our favorite cookie flavors.
Does anyone not have this cookie recipe from their grandmother? And doesn’t everyone think their recipe is the best? Oats, peanut butter, chocolate chips, M&Ms, and a drop of maple syrup all combine to make my grandmother’s Monster Cookies.
My friend Augusta and I compared our recipes years ago and laughed when they were almost identical.
Side note: We then proceeded to make and eat almost an entire batch on our own, we probably consumed half of it as raw cookie dough – yeah, these cookies are that good.
I grew up thinking that Monster cookies were exclusive to my own family and in the past 10-15 years, I’ve seen these all over the internet.
If you haven’t tasted them before, you are missing out on one of the best cookies ever.
I only make these cookies a few times a year, because I absolutely cannot eat just one (or two or three). I’ve been known to polish off so many I went to bed nauseous. (How’s that for a selling point? ha)
These cookies stay beautifully chewy when frozen. If you’re like me and like to stash cookies in the freezer for late-night cravings, this is the ultimate freezer cookie. As a result, that makes this the PERFECT cookie for ice cream sandwich making.
My brother Karl shares my weakness for these cookies and that’s all the excuse I need to make these every time he visits. And for a serious treat? You’re going to want to make these Monster Cookie Ice Cream Sandwiches.
I’m letting you in on a little secret for making a chewy, never dry, and always tender blondie recipe, and this one is loaded with raspberries and gooey white chocolate!
The day we listed our home for sale I photographed our TO-DIE-FOR Raspberry White Chocolate Cookies and have not been able to stop dreaming about them ever since. Which made me wonder… if I’m in a hurry, could I make a blondies recipe instead?
Now, in the cookie recipe I really like to use straight butter so that it has that classic cookie texture and flavor, but in these blondies I’ve found a preference for the cream cheese addition as bars need more time to bake and tend to dry out a little more which the cream cheese totally solves that issue. That’s secret! Cream cheese!!
And this white chocolate blonde brownies situation has totally triggered my need to create the perfect classic blondies recipe again. I’ve searched for years and years but have always been so, so disappointed. Any tips or tricks that you all believe in for the perfect Blonde Brownies?
There’s something quite luscious about biting into a soft and chewy blonde brownie that has the perfect amount of raspberries dotted throughout and all with little nuggets of melty, dripping-from-your-lips-white-chocolate. But the real winner ended up being the addition of almond extract and the white chocolate drizzle. Do not skip either one or you’ll be lacking that little something in flavor and texture.
What Are Blondies?
A blondie (or a blonde brownie) is a rich, sweet bar cookie that is similar to a traditional chocolate brownie, but substitutes vanilla for the cocoa, and usually contains brown sugar.
Ingredients for White Chocolate Raspberry Blondies
Here is your shopping list for these blonde brownies:
- Butter – unsalted and softened
- Brown Sugar – light
- White Sugar – regular granulated
- Cream Cheese – softened so it isn’t clumpy in the blondies
- Egg – gives structure to the bars
- Egg Yolk – add just a little extra richness and helps the bars be soft and chewy
- Vanilla – flavor
- Almond Extract – flavor
- Flour – all purpose
- Cornstarch – helps the blondies be crumbly but still tender
- Baking Powder – leavening agent
- Baking Soda – gives the blondies their rise and fluffiness
- Salt – cuts the sweetness enhances all the flavors
- White Chocolate Chips – we love Guittard or Ghiradelli brand chips
- Dehydrated Raspberries – it’s important that they are dehydrated or freeze dried raspberries, they add real raspberry flavor without adding any extra moisture
The measurements for each ingredient can be found in the recipe card at the end of thi
Chewy coconut oatmeal cookies are the ultimate five-ingredient cookie, irresistible to any coconut lover, grab a mixing bowl and get started.
Did I mention that oatmeal coconut cookies are gluten and dairy free? This is an oatmeal cookie recipe without flour or dairy.
Oatmeal Coconut Cookies
These cookies are so chewy, so irresistible, I actually burned my mouth eating a second cookie while they were still piping hot from the oven.
If you have a coconut lover in your life, you need these coconut lover’s cookies. This is the chewiest, most coconut filled cookie I have ever tasted.
With just a handful of ingredients, a bowl, and a spoon, you can stir these coconut oatmeal cookies together in about three minutes. They are beyond easy to make!
The only ingredients that you’ll need are:
- coconut oil
- light brown sugar
- egg
- old fashioned oats
- sweetened coconut flakes
If you truly love coconut, if you would happily eat shredded coconut by the spoonful, if you think there is no such thing as too much coconut, you’ll probably love these as much as I do.
True confession: I wound up eating these cookies for my lunch, dinner, and breakfast the following morning.
While I enjoy most desserts, my sweet tooth is usually pretty easily satisfied with just a couple of cookies. The oatmeal coconut cookies were so good that I found them completely irresistible.
Coconut Oil Oatmeal Cookies
I’ve made lots of coconut treats that use sweetened coconut flakes in the dough. Toffee Coconut Pecan Chocolate Chip Cookies combine some of my favorite things into one delicious cookie and I’ll never turn down Coconut Scone Cookies for breakfast.
For these cookies, I got even more coconut flavor into the cookies by using melted coconut oil in the dough.
Coconut oil acts very similarly to butter when baked resulting in a flaky, moist cookie. It also makes this recipe completely dairy free.
I love baking for people and knowing that I can share these favorite cookies with both my dairy free friends and wheat free friends is delightful! That said, most people would never guess these cookies don’t have any butter in them.
