About a year ago I came across this heavenly recipe. I wish I could accredit the correct source but unfortunately I don’t remember what blog I stole this recipe from; however, I will be honest and say that I found this somewhere on Pinterest.
I’ve never, ever been a cookie fan. They are way to much work for me. I like simple quick cake recipes instead! 🙂 These cookies, however, are so amazing that I usually don’t mind doing the work. (Which really isn’t that much work….and that’s probably why I love them so much!) If you THINK you have the best cookie recipe in the world, you are sadly mistaken.
These cookies have the texture of a cookie but the goodness of a cheesecake! This recipe made me about 5 dozen cookies; tis the reason I don’t make them often…I tend to eat them all!
Here is what you need:
3 1/2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 1/2 sticks butter (20 tablespoons), softened, 2 (8 oz) packages of cream cheese, softened, 1 1/2 cups granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, graham cracker, pecan bits and a can of cherry pie filling.
This time I also used blueberry filling. They were not as tasty as the cherry filling but the point is….use whatever your little heart desires. 🙂
I started by combining the flour, baking soda and salt in a mixing bowl and set it aside.
I then turned to my ginormous mixing bowl (because that’s all I have) and combined the softened cream cheese, butter and sugar.
I then mixed with my trusty $5 mixer that I bought at Dillard’s ages ago for about 3 minutes…or until you see it all mixed pretty well.
When that is all mixed up I then added the eggs and vanilla extract and continued to mix for about a minute.
I slowly started to add the flour mixture to the wet mixture….very slowly…because sometimes I end up with a huge mess of flour!
I then covered my ginormous mixing bowl and put it in the fridge for about 30 minutes….or 10 because I’m impatient. The dough is a lot easier to work with if you let it firm up a bit….so you should really leave it for at least 30 minutes. 🙂
While my dough was firming up some, I got out my handy little Ninja chopper and crushed my graham crackers….yes I still have my Christmas tree up. 😉
…then I added a large spoonful of pecans to my crackers. 🙂
Once all that jazz what prepared, I got my workplace ready. I got my fillings and the crackers out and I lined two cookie sheets with PARCHMENT paper….umm…did you guys know that wax paper is not the same as parchment paper??? (Wax paper doesn’t like the oven…FYI!)
I then got my dough out of the fridge and made little two-inch balls and rolled them in my graham cracker pecan mixture.
To make room for the filling I used a round teaspoon and pressed each cookie. It’s perfect for these little cookies!
I then went on and put a cherry or a couple of blueberries in each cookie. Make sure and put some of the actual filling in there too….that’s the best part!
I popped them in a 350 degree preheated oven for about 13 minutes. Be careful because these cookies are kind of easy to burn…trust me…I should know. 😉 As long as the bottom of the cookie is a toasty brown you are still good!
When the cookies are done take them out and let them cool for a bit…which I personally think is the hardest part of the recipe. Hehe! Then get to baking your second batch! 🙂
This is my favorite cookie ever! Make sure and share with your neighbors! Be blessed! – Moni ❤
Cherry Cheesecake Cookies
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 (8 oz) packages of cream cheese, softened
- 2 1/2 sticks butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 8 whole graham cracker rectangles
- pecan bits
- 1 can cherry pie filling
Instructions: In a bowl, combine flour, baking powder, and salt. Set aside. In another bowl, beat cream cheese, butter and sugar for about 3 minutes. Add eggs and vanilla and mix until combined. Reduce mixer speed to low and slowly add flour mixture. Cover the dough and refrigerate until firm. Preheat oven to 350 and line baking sheets with parchment paper. Roll dough into 2 inch balls, then coat completely in graham cracker crumbs. Place 2 inches apart on baking sheet. Using a rounded spoon, create an indentation in the center of each cookie and place a cherry in the center. Bake until cookies are toasted, about 13 minutes. Let them cool for about 10 minutes or so.