The most interesting and fun part of baking is experimenting. This year I was looking to try a new recipe and I found something called a cheesecake cookie.
Everyone in my family loves cheesecake, (and I just so happened to have a block of cream cheese in my fridge that needed to be used) so I figured I’d give them a shot.
The recipe turned out great! The cookies are fluffy and moist, with just the right amount of tangy-ness from the cream cheese. I’ll definitely have to make them again!
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter
5-6 ounces cream cheese
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup powdered sugar for garnish
Preheat the oven to 350 degrees.
Combine all of the dry ingredients into a bowl. Then cream the butter, sugar and cream cheese for 2-3 minutes.
Once fluffy, add the egg and vanilla extract until combined. Slowly add the dry ingredients until the cookie dough is formed. The dough for this one is a little more wet than most cookie recipes, but the cookies stay fluffy without the need for any refrigeration!
Form your dough into 1-2 inch balls and bake for 8-10 minutes. Once cooled, sift the powdered sugar over the top!