Cookies and Cream Cheesecake Cookies
Jan 23, 2020 2:16:39 GMT -5
Post by PurplePuppy on Jan 23, 2020 2:16:39 GMT -5
COOKIES AND CREAM CHEESECAKE COOKIES
PREP TIME 20 MINUTES COOK TIME 15 MINUTES TOTAL TIME 35 MINUTES
Cookies and Cream Cheesecake Cookies are sweet, soft cookies with irresistible flavor!
About 48 cookies
Cookies and Cream Cheesecake Cookies
INGREDIENTS
2 & 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
8 ounces (227g) cream cheese, at room temperature
1 & 1/2 cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/2 cups roughly chopped cream-filled chocolate sandwich cookies*
INSTRUCTIONS
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until well mixed.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Stir in the chopped cookies.
Use a #40 scoop (about 1 & 1/2 tablespoons) to drop the dough onto the prepared pans, leaving about 2 inches between cookies.
Bake, one pan at a time, 12-15 minutes, or until the edges are lightly browned. (These cookies don't brown like traditional cookies.) Refrigerate the dough between batches.
Cool the cookies on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
NOTES
*I recommend measuring the cookies by volume, as the size of the pieces will vary. For a general idea, I usually use about 5 ounces (141g).
link
PREP TIME 20 MINUTES COOK TIME 15 MINUTES TOTAL TIME 35 MINUTES
Cookies and Cream Cheesecake Cookies are sweet, soft cookies with irresistible flavor!
About 48 cookies
Cookies and Cream Cheesecake Cookies
INGREDIENTS
2 & 1/2 cups (300g) all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (113g) unsalted butter, softened
8 ounces (227g) cream cheese, at room temperature
1 & 1/2 cups (300g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/2 cups roughly chopped cream-filled chocolate sandwich cookies*
INSTRUCTIONS
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
Whisk together the flour, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until well mixed.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
Stir in the chopped cookies.
Use a #40 scoop (about 1 & 1/2 tablespoons) to drop the dough onto the prepared pans, leaving about 2 inches between cookies.
Bake, one pan at a time, 12-15 minutes, or until the edges are lightly browned. (These cookies don't brown like traditional cookies.) Refrigerate the dough between batches.
Cool the cookies on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
NOTES
*I recommend measuring the cookies by volume, as the size of the pieces will vary. For a general idea, I usually use about 5 ounces (141g).
link