easter cheesecake cookies
Soft and pillowy Easter cheesecake cookies studded with pastel Cadbury mini eggs and dark chocolate Easter M&M’s are perfect for spring!
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!
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 silicone mats or 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, rotating pans halfway through, for 11 to 13 minutes, 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
Easy Easter dessert recipes:
Cadbury Mini Egg Shortbread Cookies
Cadbury Mini Egg Brownies
Chocolate Dipped Cadbury Mini Egg Blondies
19 comments
What a perfect spring cookie Laura! These would be lovely on the Easter dessert table!
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Thanks Mary Ann, I love these for spring! 🙂
Perfect Easter treat!! I love the double dose of candy 🙂
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Loving these festive cookies! The cream cheese in them must give them fabulous flavour 🙂
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Wow these are so amazing! Great chewy texture. I used dark chocolate eggs and M&M’s they are absolutely delicious.
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Thank you so much, Lizabeth! So glad you loved these cookies! 🙂
My guests loved them and thought they were soft rather than “chewy” as I had originally described them. The addition of cream cheese is a game changer. Since these do not spread much I will flatten them a little more next time (just like you noted in the directions) . Thanks again!
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I know that they would be certainly irresistible to my grandchildren…I might have to hide them like Easter eggs to keep them from instantly disappearing. 😀
I will have to make these cookies for Easter! My family will love them especially with all the fun candy! 🙂
I was on a baking craze today and made these also. Thought I would also leave a comment and send lots of support and hugs for continuing to share your recipes. These turned out so soft and delicious.
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You are the sweetest! Thank you so much! 🙂
These cookies are amazingly cakey and I am currently thinking that I will have to make some variant of these cookies all year round! I used full fat cream cheese as that is what I had on hand. Otherwise, I made no other modifications to this recipe. Thanks for sharing!
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Thank you so much, Ana! I love the idea of a year round variation on these! 🙂
Can these be frozen? Have you ever?
Hi Linda, these should freeze fine. Let them cool completely, then freeze in an airtight container. You can also make the dough in advance, roll into balls and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Bake as directed, adding 1-2 minutes to baking time.
Hi do you think I can make these cookies with cookie cutter shaped Bunny?
Hi Filomena, you could press the cookie dough into a square or rectangular baking pan and bake them as cookie bars. I haven’t tested this, but baking time will be approximately 20-24 minutes. Once the cookie bars are cooled, you can try punching out shapes with a cookie butter. Hope that helps! 🙂
The cream cheese really balances the sweetness from the candy! They’re so tender and cakey! This will be a great base to play with a bit!
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So glad you tried these cookies, Cortnie! 🙂