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Chewy Cheesecake Cookies

Chewy Cheesecake Cookies

Chewy Cheesecake Cookies

Chewy Cheesecake Cookies
5.0 rating based on 12,345 ratings
5/5 (4)
Course: Hand-Shaped CookiesDifficulty: Easy
Servings

24

cookies
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Cream cheese dough with chopped nuts gives this cookies a cheesecake flavor.

Ingredients

  • 1/2 cup butter, softened

  • 1 small package (3 ounce) cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup all-purpose flour

  • 1/2 cup chopped pecans

Directions

  • Preheat oven to 375F. Cream butter or margarine and cream cheese; gradually add sugar, beating until light and fluffy. Add flour; beat well. Stir in chopped nuts. Shape dough into 1-inch balls or use a cookie scoop; place 2 inches apart on ungreased baking sheets. Dip bottom of glass in water and gently press each cookie flat. Bake for 12-13 minutes. Cool 2-3 minutes on cookie sheets before removing to a wire rack to cool completely.

Notes

  • From “Our Lady’s Kitchen,” a community cookbook published in 1986 by Our Lady of Las Vegas Catholic Church in Las Vegas, NV. Recipe donated by Judy Arnemann.

Reviews

Name & Location
(example: Sue in LA)
Rating
Review
I have been making these cookies to bring to gatherings and events for years and they are ALWAYS a hit!
-  Seamus Fitzsimmons 
I love the recipe and highly recommend adding the crushed cornflakes. It totally completes the cookie! Everyone loves them
- jolene
These cokies are fabulous. I use 4 oz of cream cheese and scoop with a small scooper or spoon. Rolling is impossible. Easy to make a double batch and taste great if you have to make them without the nuts
- Sherry
Made these when I was young and they are always perfection. My daughters now make them and love them. A Christmas tradition
- A Baker
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