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Recipes // Desserts // Cheesecake Cookies

Cheesecake Cookies

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Time Estimate: 7 minutes active time, 8 minutes inactive time
Makes 2 dozen cookies
Can be doubled of halved easily

Soft, warm, and sinfully tasty, these cookies are the answer to the I-wish-I-had-a-piece-of-cheescake-but-I’m-short-on-patience conundrum. Not only do they not need time to set up like a cheesecake does, but with only five ingredients, they go from fantasy to reality in a mere 15 minutes flat. As written, the recipe makes a relatively thin but soft cookie. For a thicker and more cakelike cookie, add one additional extra-large egg.

Ingredients:
  • 1 (16 ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own-Vanilla Cake Mix
  • 8 ounces mascarpone cheese or cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • ½ teaspoon pure vanilla extract
  • 1 extra-large egg, at room temperature, beaten
Directions:
  1. Preheat your oven to 350°. 
  2. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
  3. In a large bowl, place the cake mix, and whisk to break up any lumps. 
  4. Add the mascarpone, butter, vanilla, and egg, mixing well after each addition. 
  5. The dough will be thick.
  6. Drop the dough by rounded teaspoonfuls onto the prepared baking sheet, 1 inch apart. 
  7. Bake the cookies in the center of the oven for 8 to 10 minutes, or until they are just beginning to brown on the underside and the edges. 
  8. Allow to cool until set on the baking sheet. 
  9. Transfer to a wire rack to cool completely.
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