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Let me take a brief moment for confession... I am not a baker. There. I said it....phew it feels good to get that off my chest. Now let's move on...
I've been doing a lot of preggo social media scanning and that is worse than your average hungry browsing. I want to make everything I see as soon as possible. I seriously don't even normally enjoy baking that much and I could make a new cake every single day...it's getting ridiculous. After seeing all these fabulous looking recipes, I finally decided if they can do it, I can do it and I threw up a Hail Mary.
Raspberry preserves, apple sauce, cream cheese, pudding mix, chocolate chips...what can go wrong?! Baking's not a science or anything.... oh wait, it is and I'm no chemist. But I didn't let that stop me. The cookie gods were on my side today... Oh and did I mention they're gluten free? I mean if that's not your jam, go ahead and use regular flour.
Cheesecake Pudding Mixture:
8 oz cream cheese - softened
1 (3.4 ounce) package instant vanilla pudding mix - dry
3 T. milk
1 T. apple sauce
1/2 c. (1 stick) unsalted butter - softened
1/2 t. salt
3/4 c. brown sugar
1/4 c. granulated sugar
1/2 t. vanilla
2 1/4 c. gluten free all-purpose flour (I use Bob's Red Mill)
1 t. baking soda
1/2 t. baking powder
1 c. dark chocolate chips
1/4 c. raspberry preserves
Preheat oven to 375 degrees.
In a medium sized mixing bowl, cream together cream cheese, pudding mix, milk and apple sauce. Set aside.
In a large mixing bowl, cream together butter, salt, brown sugar and granulated sugar. Beat in eggs, vanilla, and half of the cheesecake pudding mixture until well-combined.
In a medium sized mixing bowl, whisk together flour, baking soda and baking powder. Add dry ingredients to the wet ingredients, mixing until well-combined.
Stir in dark chocolate chips, raspberry preserves and the rest of the cheesecake pudding mixture. Stir until evenly distributed - should be able to see swirls of raspberry and cheesecake mixture throughout.
Line a large baking sheet with parchment paper and use a cookie dough scooper to place evenly sized scoops of dough on the baking sheet (a 3 x 4 grid works well on a large baking sheet). Bake at 375 degrees for 15 minutes or 350 degrees for 20 minutes for a slightly less browned exterior.
Time: 45 minutes
Yield: 3 dozen