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Soft and Puffy Cheesecake Cookies

 I liked these cookies and will probably make these for my goodie trays this year. The texture reminded me of shortbread with a little tanginess (is that a word?!) from the cream cheese that is added. You could also roll these in any type of coating you want, I chose to go basic with graham cracker crumbs. You could also put some chocolate in the middle..I may go with a rolo candy in the middle the next time. The possibilities are endless on topping/filling combinations.

Soft and Puffy Cheesecake Cookies

  • 3 ounces cream cheese
  • 3/4 cup unsalted butter, softened
  • 2/3 cup sugar
  • 2 cups All-Purpose Flour
  • 1 tsp vanilla extract
  • Graham Cracker Crumbs, for coating

  1. Preheat oven to 375 degrees.
  2. In a large bowl, beat together butter, cream cheese, and sugar. Mix in vanilla extract. Stir in the flour until well combined.
  3. Scoop the dough and form into 1" balls. Roll in graham cracker crumbs so cookie is covered.
  4. Place covered cookie balls onto the prepared baking sheet. Bake for 12 to 15 minutes, or until the edges are golden and the tops are slightly puffed.

3 comments for "Soft and Puffy Cheesecake Cookies"

  1. Thanks for the great recipe! I used chocolate cream cheese in place of regular cream cheese. I made sure to really not over-bake them. The topping was a mixture of graham crackers, cinnamon, and some extra sugar!

  2. Could you tell me how many cookies this recipe nakes? I need to make 12 dozen but I'm not sure how much of the ingredients to get. Thanks! :)