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Kitchen Sink Cheesecake Cookies

Kitchen Sink Cheesecake Cookies

Ingredients and Weight:

  1. Plain flour - 2 cups (250 grams)
  2. Unsalted butter - 1 cup (226 grams, melted)
  3. Granulated sugar - 1 cup (200 grams)
  4. Cheesecake filling (crumbled) - 1/2 cup
  5. Chocolate chips - 1/2 cup
  6. Macadamia nuts - 1/2 cup, chopped
  7. Dried cranberries or cherries - 1/4 cup
  8. Salt - 1 teaspoon
  9. Egg - 2 large
  10. Vanilla extract - 1 teaspoon

Preparation Time:

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the melted butter and sugar. Add the eggs and vanilla extract and mix well.
  3. In a separate bowl, combine the flour and salt. Add the dry mixture to the wet mixture and mix until combined.
  4. Stir in the cheesecake filling, chocolate chips, macadamia nuts, and dried cranberries or cherries.
  5. Drop the cookie dough by spoonful onto a baking sheet lined with parchment paper.
  6. Bake for 15-20 minutes or until the edges are golden brown.
  7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutritional Information:

(Per serving) Calories: Approx. 400, Fat: 20g, Carbohydrates: 50g, Protein: 5g

Dish Characteristics:

User Comments:

  1. "These cookies are a unique and delicious blend of flavors. The cheesecake filling is a great addition."
  2. "I love the combination of chocolate and macadamia nuts in these cookies. They are perfect for an after-dinner treat."
  3. "These cookies are so addictive! The dried cranberries add a nice tartness to the sweet cookie."

Special Precautions and Tips: