Recipe: Tasty Elisa's Cheesecake Sugar Chewy Cookies

Elisa's Cheesecake Sugar Chewy Cookies. Cream together butter and cream cheese. When smooth, add in vanilla & sugar followed by flour, then pecans. Between cookie swaps and office party merriment, we'll see our fair share of decorated sugar cookies and peanut butter blossoms come Christmas Day. While there will always be room for classic holiday cookies on our dessert table, we like to get creative with our favorite seasonal flavors every now and then. That's where our Cheesecake Cookies come into play.

A slightly crunchy and buttery chewy sugar cookie crust is filled with with the best creamy, sweet, no bake cheesecake filling. Mini desserts are just so captivating with their tiny adorable size, and maybe because they're so small you don't feel as bad for eating a few of. Fruit Cheesecake Sugar Cookie Cups are a fun twist on the classic sugar cookie recipe! You can have Elisa's Cheesecake Sugar Chewy Cookies using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Elisa's Cheesecake Sugar Chewy Cookies

1. Prepare of Cookie Dough.
2. You need 2 3/4 cup of all-purpose flour.
3. Prepare 1 1/2 tsp of baking powder.
4. It's 1 tsp of baking soda.
5. You need 1 cup of softened butter.
6. You need 1 of egg.
7. You need 1 1/2 cup of sugar.
8. It's 3 tbsp of buttermilk.
9. Prepare 1 tsp of vanilla.
10. It's of Cheesecake mix.
11. It's 1 of egg white.
12. It's 4 oz of cream cheese - softened.
13. You need 1/4 cup of sugar.

Chewy sugar cookies filled with no-bake cheesecake & topped with fresh fruit. These Fruit Cheesecake Sugar Cookie Cups are fresh, fruity and totally perfect for spring! The combination of moist and chewy sugar cookie, smooth no-bake. Store in an airtight container at room temperature for up to one week.

Elisa's Cheesecake Sugar Chewy Cookies instructions

1. Preheat oven to 350°.
2. In a bowl mix the flour, baking powder and baking soda..
3. In a large bowl... mix the butter and sugar and beat for about 2 minutes, then add the egg and the vanilla and mix..
4. Slowly, add the dry ingredients to the large bowl. Mixing constantly..
5. Add to one tablespoon of buttermilk and mix... Enough to moist the dough but not too much to make it wet..
6. Now in another bowl, mix all the cheesecake mix ingredients..
7. In a cookie sheet, place teaspoon size balls of dough and with your finger make a small pond in the center of each one..
8. Fill the pond with the cheesecake mix..
9. Bake until the edge is golden..
10. Cool them and enjoy! I prepared them for a get together in a friend's house, they were a hit!.

HINT: These cookies will have a nicely browned edge if baked on a regular thin cookie sheet rather than a thick or insulated one. Great tasting chewy choc chip cookies made quick and easy. I suggest softening the butter instead of melting it but the recipe is perfect otherwise. They shouldn't be browned in the oven or they'll be crunchy. They should look pale, almost raw.