Imagine biting into a cookie so decadent, it'll make your taste buds do a happy dance! These Snickers Cheesecake Pudding Cookies are not just another dessert – they're a mind-blowing fusion of creamy cheesecake, rich chocolate, and caramel-packed Snickers bars, all wrapped up in a perfectly soft and chewy cookie. Get ready to experience a dessert that's about to become your new obsession, guaranteed to impress everyone from kids to serious dessert connoisseurs!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup instant cheesecake pudding mix
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped Snickers bars
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the instant cheesecake pudding mix to the creamed butter and sugars, mixing until well combined. This will add a rich flavor and creamy texture to the cookies.
- Crack the large egg into the mixture and pour in the vanilla extract. Beat until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chopped Snickers bars gently with a spatula or wooden spoon, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Snickers Cheesecake Pudding Cookies warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to a week.
Tips
- Make sure your butter is truly softened but not melted – this ensures the perfect cookie texture.
- Don't overmix the dough after adding flour to keep the cookies tender and soft.
- Chop the Snickers bars into uniform, bite-sized pieces for even distribution.
- Use a cookie scoop for consistent cookie sizes and even baking.
- Let the cookies cool slightly on the baking sheet before transferring to prevent breaking.
- For extra indulgence, slightly press additional Snickers pieces on top of the cookies right after baking.
- Store in an airtight container with a piece of bread to maintain moisture and softness.
- These cookies freeze beautifully – make a double batch and save some for later!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
