I’ll admit up front that these didn’t turn out the way I expected. I will also admit that I didn’t fully finish the recipe I adapted them from. So that being said, you know going in.
How did these come about you ask? Well… I got them in an email from Cupcake Project. The original recipe is for Turtle Cheesecake Cookies, but I didn’t feel like doing the turtle part after baking cakes, making lunch and dinner and working on the blog. Laziness prevailed.
I was actually excited to find a cheesecake cookie recipe. I love cheesecake, but I’m the only one who eats it in the house and with my lack of self-control and unwillingness to share, I’m sure you can see where that’s a big problem. The cookies would solve the problem of eating a whole cheesecake in two or three days (it gets serious) and drastically reduce the quantity of the servings. Twelve smallish cookies is significantly better than 12 slices of cheesecake.
Anyway, I was underwhelmed with the plain version of this recipe. I really expected cheesecake in cookie form when it’s really more like cookie with a hint of tanginess. Sigh. Make the full version. You can find the recipe here.
adapted from Cupcake Project
- ¼ cup unsalted butter, room temperature
- 4 ounces Greek or regular cream cheese, room temperature
- 4 ounces Greek yogurt
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
In a medium-sized mixing bowl, mix the butter, cream cheese and yogurt until fully combined. Mix in sugar and vanilla.
Mix in flour until just combined. Use a cookie scoop or spoon to make balls and drop dough on prepared cookie sheet. Space the cookie balls about an inch apart. Flatten the top of each ball.
Bake for 12-15 minutes or until the edges of the cookies just begin to brown. Transfer cookies to a cooling rack.