Cheesecake Cookies

Cheesecake Cookies
Credit: Yellow Bliss Road

1/2 cup Butter
1 cup Cream Cheese
1 1/4 Sugar
1 tsp Vanilla Extract
2 Eggs
1/2 tsp Salt
2 tsp Baking Powder
2 1/2 cups Flour
Powdered Sugar

• Preheat oven to 350 C and line two cookie sheets with parchment paper.
• In your mixing bowl, combine the Butter and Cream Cheese. Mix at a high speed for 1-2 minutes, until fluffy and smooth. Then add the Sugar, and mix until incorporated for 1-2 minutes, bringing it back to look fluffy and smooth. Then add in the Eggs, and Vanilla Extract, and mix for 1 minute. (Don’t worry we have more mixing to do.)
• Combine the Flour, Salt and Baking powder in a separate bowl, whisk together. Gradually add it to the butter mixture, and stir only until incorporated. DO NOT OVER STIR.
• With an ice cream scoop or two tablespoons, drop the batter on the prepared cookie sheets.
• Bake in oven for 10-11 minutes. The cookies will just be browning on the bottom, and the tops will be light in color (not browned).
• Let cookies cool on cookie sheets for 5 minutes, before moving them to your wire cooling racks, to finish cooling completely.
• Sprinkle Powdered Sugar over top. The original recipe says they taste great dipped in chocolate.
• Serve/Enjoy.

MenuDuet’s Notes: In the picture displayed;

-The batter will be sticky.

-Don’t eat the cookies warm, they need to sit and cool completely. (They are still cooking in a way).

-Thinking some graham cracker crumbs sprinkled on top might be good too. Before baking.?

Ended up buying a huge block of cream cheese so we thought we would use some by trying out these Cheesecake Cookies! The only thing we were wondering is why no graham cracker crumbs, like a crust but sprinkled on top- something to try next time.
The Original recipe says it makes 44 cookies, but we used teaspoons to do our cookie drops because we are notorious for putting to much dough on the spoon, and we still only made 30 cookies.

DO NOT EAT THEM WARM, they are still cooking, believe it or not, if you break one in half its all doughy but once its cooled off completely it forms and finishes cooking.
These are a softer type of cookie, they aren’t over sweet and they do have a cheesecake flavor. Though this may be a dessert to share since 30 is a lot to eat, and I’m not sure how long they keep for.

We definitely think we are going to go back and drizzle some chocolate over top of these bad boys, nothing makes a tasty cookie better then some added chocolate bonuses.

Let us know what you think in the comments, and follow us on Facebook at ‘Menu Duet’

 

I took the picture displayed, with my camera.

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