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Nutter Butter Cheesecake Cookies – An easy cheesecake cookie made with cream cheese and rolled in Nutter Butter Cookies before baking! This easy cookie recipe is perfect for anyone who loves cheesecake or peanut butter!
Do you ever get so many ideas for baking in your head that you just need to sloooooooow it down a little? That’s been me this week. I have a bunch of stuff baked up and ready to share over the next few weeks, thanks to Thanksgiving and some potlucks at school. But now that turkey day is over and the Christmas decorating has begun, all I can think about are cookies. And candy. And bark. And fudge. And how much I want to bakeeverythingrightnow.
I think I have enough stuff in my head to last me well past Christmas, unless I post 14 times a week.
However, I do not think I have enough space in my jeans for all this baking. I guess I’ll just have to take one for the team, right?
{Or, shove it all off on my friends. Hi friends! You don’t mind getting fat with me, right?}
I have been thinking about these cookies forever. Way back at the beginning of blogging, I made Oreo Cheesecake Cookies. I never posted them, because even my untrained eye knew how horrible the photo was. I’ve known for quite some time I was going to make them again, with a few changes, and that I was going to add Nutter Butters to them.
You wouldn’t think anything else of me, would you? I mean. Nutter Butters. Like, they are my most baked with cookie.
And, to make good cookies, you need good cookie sheets. My collection includes regular, run-of-the-mill cookie sheets. They work, but they are also dark brown, stained, and they do that horrible bang! thing in the oven. You know that sound right? The one that makes you think something exploded?
Which is why I was super excited to try this Heirloom Cookie Sheet. Isn’t it gorgeous? I think it’s the best piece of bakeware I own. It’s stunningly stainless and it baked up these cookies fabulously. The cookie sheet is virtually non-stick – and it showed with these cookies. They practically slid right off without a spatula. (I’ll tell you the whole truth – I baked some on a regular cookie sheet to compare and really. There is no comparison!)
Look at that gorgeous bottom! The cookies look the exact same all the way around. When does that ever happen??
The Heirloom Cookie Sheet is large (15in x 12in), perfect for all your holiday baking. It has even heat distribution and is even dishwasher safe. And did I say it’s beautiful? I’m almost afraid to use it (I tend to ruin anything beautiful and stainless) but I’m not worried. They even gave instructions on how to clean it: using Bar Keepers Friend. Now I know the secret to keeping it pretty!
Another awesome thing about the cookie sheet? It’s made in the USA by a woman-run company and the story behind the invention of the cookie sheet is so sweet. (It reminded me of something my dad would do for my mom.) You can read all about Heirloom here.
I have a gazillion cookie sheets, but I know I could use a few more. I can honestly say that, at some point, I hope to trade out all my old ones with new Heirloom ones. I loved it that much!
You know you want one of these Heirloom Cookie Sheets, right? Well, you’re in luck! Two lucky Crazy for Crust readers will each win one of their own! Scroll down to enter.
And these cookies weren’t bad either. Soft and sweet, chocolatey and Nutter Buttery. They’re perfect! I had to freeze them immediately for Christmas, otherwise I would really have needed to add new clothes to my list.
{And yes mom. They’ll still be in the freezer for you on Christmas Eve! ;)}
Nutter Butter Cheesecake Cookies
Ingredients
- 1/2 cup 1 stick butter, softened
- 4 ounces 1/2 block cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking powder
- 1 3/4 cup flour
- 1/2 cup mini chocolate chips
- 10 Nutter Butter cookie crumbs
- 1/2 cup chocolate chips melted (optional)
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper
- Cream cream cheese and butter until fluffy, about 1 minute. Beat in sugar until combined. Beat in vanilla, egg, and baking powder. Slowly add flour until mixture comes together. Stir in mini chocolate chips. Chill dough for at least 30 minutes.
- Place Nutter Butter crumbs in a medium bowl (I crushed them in my food processor). Scoop balls of cookie dough (I did 2 tablespoon balls) and roll them in the crushed cookies. Place on cookie sheet. Bake for 12-13 minutes, until they begin to crack. Cool completely.
- Place melted chocolate chips in a baggy with the tip cut off. Pipe onto cookies as desired
Recipe Nutrition
Heirloom Cookie Sheets provided me with a cookie sheet in exchange for a review of their product.
These cookies look amazing and I’d love to try out the cookie sheet!
My all time favorite is Snickerdoodles with Butter Cream icing
I would love to make MONSTER COOKIES!!
I would love to make raspberry ribbons cookies on a nice new cookie sheet!
Peanut Butter triple chip cookies!
And so many more 🙂
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