Raspberry Cheesecake Cookie Cups

by Allison @ Alli 'n Son on January 19, 2012

Love is in the air. As is snow. And cold wind. And icy rain.

But mostly, it’s love, because Valentine’s Day is just around the corner.

I can see the boxes of terrible chocolate flying off the shelves, purchase by husbands, boyfriends, significant others who don’t understand that all chocolate is NOT created equal. It’s not.

It’s not.

It’s. Not.

Trust me, I’ve had years of experience taste-testing chocolate. I’m basically an expert.

Anyway, Valentine’s Day is all about chocolate and sweets. And love, yes, of course. But mostly it’s about chocolate. And sweets.

Which is why it’s my favorite holiday. After my birthday. And Christmas. And my boys’ birthdays.

Actually, any day with chocolate and sweets is my favorite holiday. But Valentine’s Day is an actual holiday, so it’s staying on my list of favorites.

Anyway. Again.

I’ve been dying to make these cookies for the longest time. Pudding cookies. Typically chocolate chip cookies, but, well, I don’t do typical. If I see a recipe, I have to change it at least a little. Put my mark on it. Because I’m like that. I can’t leave good enough alone.

And so, these were created.

Raspberry Cheesecake Cookie Cups Recipe

They sound all fancy, don’t they? Well, I have a secret. They aren’t fancy. They are super easy. Kid-friendly easy. And yet the taste, well, that’s fancy. Really, anything that tastes like cheesecake is fancy though.

Raspberry Cheesecake Cookie Cups

 

What makes these cookies so great? Cheesecake-flavored instant pudding and Raspberry Hugs. Two of my favorite flavors in the entire world. And chocolate. Of course.

I’d like to tell you that I made these cookies for those I love. But it would be a lie. I made them for myself. Because I love raspberry, chocolate and cheesecake. Also, I love Valentine’s Day. Which I think should make these the official Valentine’s Day cookies.

Don’t you think?

Raspberry Cheesecake Cookie Cups

Prep Time: 15 minutes

Cook Time: 11 minutes

Yield: 60 cookies

Raspberry Cheesecake Cookie Cups

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 (3.5 ounce) package instant cheesecake pudding mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • Raspberry Hershey's Hugs, unwrapped

Instructions

  1. Preheat oven to 375 degrees.
  2. Using an electric mixer cream together the butter and sugars. Add the pudding mix, eggs and vanilla extract, mixing to combine.
  3. Add the flour and baking soda. Mix well.
  4. Fill the cups of a mini-cupcake pan about 3/4 full. Bake for 10-12 minutes, or until the middle is set and the edges are a very light golden brown.
  5. Immediately after removing from the oven, press a Hug, upside down, into the center of each cookie. Allow the cookies to cool in the pan for about 15 minutes. Transfer to a wire rack to cool completely.
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