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Easter Cheesecake Cookies

Easter Cheesecake Cookies

  • Author: Laura Kasavan
  • 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

  1. 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.
  2. 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.
  3. 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