Ben & Jerry's has a Limited Batch flavor that I never seem to see disappear, Pumpkin Cheesecake. Is it any wonder? How can you argue with Pumpkin Cheesecake Ice Cream with a Graham Cracker Swirl? This cookie is also a "Limited Batch" because the necessary Pumpkin Spice pudding is only available in stores during the Fall. So, get them while you can! Pair it with some Pumpkin Cheesecake Ice Cream...a match made in heaven.
Tips:
Stock up- If you fall in love with these cookies, which is likely, I suggest buying extra boxes of the Pumpkin Spice pudding. Pudding mix has quite a long shelf-life.
No fear- If you fear that you will accidentally buy the COOK & SERVE variety of the Pumpkin Spice pudding, no worries. I've only found the pudding available in INSTANT.
Not too fine - When you're crunching up the graham crackers, be sure not to over
Oven Temperature: 350 degrees
Prep Time: 10 minutes
Bake Time: 8-10 minutes
Servings: 3-4 dozen cookies
2 1/4 cups flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 ounce) box Pumpkin Spice instant pudding mix, dry, not prepared
2 eggs
1 teaspoon vanilla
1 (12 ounce) bag white chocolate chips
1 1/2 cups graham cracker pieces, coarsely crushed
Directions:
1) Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or lightly grease with non-stick cooking spray.
2) In a medium sized bowl, combine flour and baking soda. Set aside.
3) In a large bowl, cream together the butter, brown sugar and sugar. Add in dry pumpkin spice instant pudding mix and beat until well combined.
4) Add in eggs one at a time and vanilla. Mix until well combined.
5) Add flour and baking soda and beat until combined.
6) Gently stir in white chocolate chips and graham cracker pieces (reserve some for topping if desired).
7) Scoop dough by rounded tablespoonful and place on the prepared baking sheet 2-inches apart. Bake at 350 degrees F for 8-10 minutes.
8) Remove the cookies from the oven when the edges just begin to brown. Allow the cookies to cool on the pan for at least 3 minutes before transferring them to a cooling rack to cool completely.
9) Store cookies in an airtight container for 3-5 days.
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