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
Rich banana ice cream, decadent chocolate chunks, and crunchy walnuts create a tantalizing dessert you won’t soon forget. This delightful recipe for Chunky Monkey Ice Cream is the perfect indulgence.
What is Chunky Monkey Ice Cream?
Once, I was like you, looking at this name, and wondering to myself, “What is Chunky Monkey Ice Cream?” But, now that I have many sweet summers and delicious scoops under my belt, I can share the secrets of this delicious treat.
This variety was developed by Ben and Jerry’s, featuring pieces of walnuts and fudge (chunky) in banana flavored ice cream (monkey). And, it has been charming taste buds for over 30 years.
But, now you can make homemade chunky monkey ice cream in the comfort of your own kitchen, to the delight of your family and friends.
Chunky Monkey Ice Cream Recipe
You will need the following ingredients to make this chunky monkey ice cream recipe:
- heavy cream
- milk
- sugar
- kosher salt
- vanilla extract
- very ripe bananas
- walnuts
- chocolate chips
- coconut oil or vegetable oil
Chunky Monkey Ice Cream
Start by whisking together the cream, milk, sugar, salt, and vanilla in a large mixing bowl. Place the bananas in a smaller bowl use a fork to mash them well. Add them to the ice cream mixture and stir or whisk to combine.
Pour the mixture into your ice cream maker and freeze according to the manufacturer’s directions.<
Sweet, sticky, and just a little spicy, this Sweet and Sour Chicken Stir Fry is a quick and easy weeknight dinner.
The heat of the Sriracha is mellowed with the sweetness of the pineapple and the result is a sweet and sour stir fry that is not at all burn-your-mouth-hot, despite copious amounts of Sriracha.
If your kids love take-out sweet and sour chicken, they’re going to go nuts for this meal. Faster than ordering in and even tastier, this stir fry recipe makes everyone happy!
While spicy, this is one of the most kid-friendly chicken stir-fry recipes I’ve made. My youngest son has been eating this since he was just 2-3 years old and he still eats every bite and asks for more. For a slightly sweeter version, try this Teriyaki Chicken with Pineapple too.
Sweet and Sour Chicken Stir-Fry
This Sweet and Sour Chicken Stir Fry requires about 10-15 minutes prep time for the chicken, vegetables, and sauce; and less time than that to cook and serve it. Start a pan of rice before doing anything else and you will have dinner served in 30 minutes or less.
This meal is always a hit with my family and there is never a bite leftover!
How to Make Chicken Stir-Fry
After cooking your rice, prepare your chicken and vegetables. Slice boneless skinless chicken thighs into small pieces–the smaller the better for this recipe!
Drain a can of pineapple and reserve the juice to use later. (We’re going to add it to the sauce in a minute!)
Slice your bell peppers into thin strips and make sure your snap peas are rinsed with any stemmed ends trimmed. Prepared bags of washed, trimmed sn