Lemon Cheesecake Cookies

My friend recently told me that they discovered cheesecake in the past year. As in, they had always been disgusted by it as a kid but then now they love it and it's their favorite cake. I can't imagine what their life prior to cheescake discovery was like, because cheesecake is pretty much the best. 

Cheesecake is any form or flavor is wonderful. Classic. Classic with chocolate. With fruit. Baked into mini cups. With salted caramel. In liquid form on a normal cake. With citrus.

And as cookies.

Cream cheese in cookies is genius, whoever came up with it. It's all the flavor of cheesecake, but in cookie form. It's hard to describe. It doesn't have the super creamy texture of normal cheesecake, because it's not, but these cookies are moist and soft and cheese-y.

Cheesecake cookies are definitely a hybrid food that works. Sometimes there's questionable combinations. But how could a combination of cookie and cheesecake go wrong?

Well, I can think of lots of ways that could go wrong. But like this? No way is it going wrong. It's all going right.

So go to your kitchen! Make hybrid desserts! Wow your friends! Convince them you're the next Dominique Ansel (the cronut guy)! Bask in the praise they give you! Eat seven of these cookies! 

-Audrey

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Oreo Chocolate Chunk Cheesecake Cookies

Ingredients

1 c. butter, melted

8 oz. cream cheese, softened

1 1/3 c. granulated sugar

zest of one lemon

1 large egg

1 T. vanilla extract

3 c. all-purpose flour

2 T. cornstarch

1 ½ tsp. baking soda

1 tsp. kosher salt

1/2 cup graham cracker crumbs (optional)

Directions

1.     Line two cookie sheets with silicone baking mats or parchment paper.

2.     Grate lemon zest and knead into sugar until it is fragrant and all the sugar is infused.

3. In a large bowl, beat together the butter, cream cheese, and sugar until fluffy and well-combined.

4.     Beat in egg, scraping down the sides as needed.

5.     Stir in vanilla extract until incorporated.

6.     In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

7.     Stir in flour mixture until just incorporated.

8.     Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.

9.     Toward the end of the chilling time, preheat oven to 350 F.

10.  Scoop dough and roll in graham cracker crumbs (if using). Drop onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons). If you want a flatter cookie, gently flatten dough before baking.

11.  Bake for 8-9 minutes. You want the edges to be just barely golden brown.

12.  Remove from oven, and let cool for 5-10 minutes on the cookie sheet.

13.  Transfer to wire rack to finish cooling.

Recipe Adapted from: i heart eating.