Kitchen Sink Cheesecake Cookies Recipe

Preheat the oven to 350 degrees F (175 degrees C). Line a cookie pan with parchment paper.

Whisk egg in a bowl. Discard half of the mixture or reserve for another use.

Beat cream cheese in a stand mixer until smooth about 3 minutes. Add butter and beat until combined about 1 minute. Add white and brown sugars; beat until creamy about 3 minutes scraping down the sides as needed. Mix in pudding mix. Add the remaining beaten egg and vanilla extract; mix until combined.

Whisk 1 cup plus 1 tablespoon flour 1 cup plus 1 tablespoon cake flour cornstarch baking soda and salt together in a medium bowl. Gradually add dry ingredients to wet ingredients mixing on low speed and scraping down the sides as needed until just combined. Add chocolate chips white chocolate chips marshmallows and crushed cookies; fold in with a spatula or mix on low speed with the stand mixer.

Roughly shape heaping tablespoonfuls of batter into balls and evenly space them on the prepared pan.

Bake in the preheated oven until the bottoms are golden brown about 15 minutes.

Cool on the baking sheet briefly before removing to a wire rack to cool completely.