Cheesecake Cookies
If you’re a fan of cheesecake or cookies, you’re going to OBSESS over cheesecake cookies (I literally can't think of a better combo).
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 24 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup salted butter
- 1/4 cup cream cheese (*use the bar, not the tub)
- 1/2 cup granulated sugar + extra for rolling
- 2 eggs
- 1 tbsp vanilla extract
- 2 cups all purpose flour
- 1/2 cup powdered sugar
- 3.4 oz box cheesecake pudding mix (*just the mix! )
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- 1
Preheat oven to 350° F. Line a baking sheet with either parchment paper or a silicone baking mat.
- 2
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter, cream cheese, and granulated sugar until light in color and fluffy in texture.
- 3
Scrape the sides of the bowl and then add in the eggs and vanilla. Mix until well combined.
- 4
Add the flour, powdered sugar, cheesecake pudding mix powder, baking soda, and salt. Mix until the dough comes together. The dough will be very soft and sticky.
- 5
Scoop the cookie dough using a #40 scoop (1 1/2 tbsp of dough) and then roll the dough in granulated sugar before arranging on the prepared cookie sheet.
- 6
Once all of the cookie dough has been prepped, use the bottom of a drinking glass the press the cookies flat. The cookies will not spread or flatten at all when baked, they will puff up slightly.
- 7
Bake at 350° F for 9-11 minutes. The cookies will puff up and begin to crack when they are supposed to come out of the oven.
- 8
Allow the cookies to cool completely on the pan and then chill before serving, if desired. (I like them best chilled!)