Easter Cheesecake Cookies
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Soft and pillowy Easter cheesecake cookies studded with pastel Cadbury mini eggs and dark chocolate Easter M&M’s are perfect for spring! For best results, be sure to cover and chill the dough for at least 3 hours before baking. Cold cookie dough results in thicker cookies! Recipe makes about 28 cookies.
Why you’ll love these cheesecake cookies:
A touch of cream cheese in the dough pairs beautifully with sweet vanilla, giving these cookies a rich and smooth texture, reminiscent of your favorite cheesecake!
You’ll love how these cream cheese cookies practically melt in your mouth (and make the perfect canvas for your favorite Easter candy!).
I incorporated a mix of Cadbury mini eggs and Easter M&M’s into the batter. For a pretty finish, top the cookies with extra M&M’s just before baking – this added touch makes these cookies simply irresistible!
Easy Easter dessert recipes:
Did you try this Easter Cheesecake Cookie Recipe? Let me know by leaving a comment and rating below!
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Easter Cheesecake Cookies
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 3 hr 38 min (includes chilling)
- Yield: 28-30 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Soft batch Easter cheesecake cookies are perfect for spring! Filled with Cadbury mini eggs and Easter M&M’s, you’ll love this easy Easter cookie recipe.
Ingredients
Cookies
- 2 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, at room temperature
- 4 oz reduced-fat cream cheese, softened
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup Easter M&M’s
- 3/4 cup Cadbury mini eggs, coarsely chopped
Topping
- 1/2 cup Easter M&M’s
Instructions
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
- Beat butter and cream cheese in a large mixer bowl at medium speed until smooth; add sugars and beat until creamy. Beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chocolate. Cover dough and chill in the refrigerator for at least 3 hours, or overnight.
- Preheat oven to 350°F (if dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Line two baking sheets with parchment paper. Use a cookie scoop coated lightly with nonstick spray to form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets. Press mounds to flatten slightly and top with remaining M&M’s, pressing to adhere.
- Bake for 11 to 13 minutes, rotating pans halfway through, until tops and edges are set. Cool for 10 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature.
Keywords: Cookie, Cream Cheese, Chocolate, Easter
Love these! Finally a drop cookie dough that is soft, chewy, moist, and non-greasy. We didn’t put any candy in the batter but did put m&m’s on top. Everyone loved them, and I am super excited to finally have a basic dough base. Next up, this with white chips and macadamia nuts.
Thanks for posting this recipe!
★★★★★
That sounds wonderful, thank you so much Stephanie! 🙂