This is a regular ol' cookie recipe that is made a billion times more fancy simply by the addition of 2 ingredients.
Cream cheese and white chocolate M&Ms.
These are like little mini cheesecakes without the trouble of having to actually make cheesecake. As an added bonus - these are perfect for Easter as the M&Ms are lovely pastel colors.
M&M White Chocolate Cheesecake Cookies
3/4 cup butter, room temp
8 oz cream cheese, softened
1 cup sugar
2 tsp vanilla
2 cups flour
1/2 tsp baking powder
1 (9.9 oz) bag of White Chocolate M&Ms
Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.
In a large bowl, cream together the butter and cream cheese until smooth, scraping sides as necessary.
Beat in the sugar until smooth.
Beat in the egg and vanilla.
Add in the flour, baking powder and salt. Stir with a wooden spoon until well combined.
Add in the M&Ms.
Stir in gently.
Using a medium cookie scoop (or pinching off golf ball sized balls), place cookies about 2 inches apart on prepared cookie sheet. (To get the bright colored M&Ms on top I simply saved a few from the bag and gently pressed them on top of each cookie before baking.)
Bake cookies for 8 - 10 minutes, until bottoms are lightly browned.
Remove from oven and let cool on cookie sheet for 5 minutes before removing to wire rack to cool completely.
If I remember correctly I got 36 cookies out of this recipe. If you find your cookies are spreading out too much then simply refrigerate the dough for 30 minutes to an hour before baking.
I made these for an Easter bake sale and they were pretty popular! The colors are just so cheerful.
Looking for more fun, tasty, and crafty links? Check out this linky parties - Memories By The Mile, Chef In Training, Table For Seven, Dizzy Busy & Hungry, Mama Buzz, Ms enPlace