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Recipe Courtesy of
Christina Tosi

Cookies

Christina Tosi’s Cheesecake Cookies

tosi-cheesecake-cookies-11

Prep Time: 30 Minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: 12 large cookies

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tosi-cheesecake-cookies-11

Ingredients

  • 1 1/3 C. sugar
  • 1 stick (8 Tbsp.) unsalted butter, softened
  • 4 oz. cream cheese
  • 1 large egg yolk
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. + 2 Tbsp. all-purpose flour
  • 2 Tbsp. Clabber Girl® Corn Starch
  • 1 Tbsp. milk powder
  • 1 tsp. kosher salt
  • 1/4 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. Clabber Girl® Baking Soda
  • 1/8 tsp. citric acid
  • ¾ C. graham cracker crumbs
  • ¾ C. jam

Directions

  1. Heat the oven to 350°F. Line two half-sheet pans with parchment paper or silicone baking mats.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, add the cream cheese, and mx until smooth.
  3. Scrape the bowl, add the egg yolk and vanilla, and mix for 2 more minutes.
  4. Add the flour, cornstarch, milk powder, salt, baking powder, baking soda, and citric acid and paddle on low speed until just combined, about 20 seconds. Put the bowl of dough in the fridge to chill for 10 minutes.
  5. Scoop 1 tablespoon of the graham crumbs onto a parchment lined sheet pan, then scoop a little less than 1/4 cup of cheesecake cookie dough on top. Scoop 1 tablespoon jam atop each and swirl the dough and jam together with a fork.
  6. Bake at 350°F until lightly golden, 10 to 12 minutes.
  7. Cool completely on the pans before serving. Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.

Christina Tosi’s Cheesecake Cookies

tosi-cheesecake-cookies-11

Prep Time: 30 Minutes

Cook Time: 12 minutes

Total Time: 42 minutes

Yield: 12 large cookies

Ingredients

  • 1 1/3 C. sugar
  • 1 stick (8 Tbsp.) unsalted butter, softened
  • 4 oz. cream cheese
  • 1 large egg yolk
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. + 2 Tbsp. all-purpose flour
  • 2 Tbsp. Clabber Girl® Corn Starch
  • 1 Tbsp. milk powder
  • 1 tsp. kosher salt
  • 1/4 tsp. Clabber Girl® Baking Powder
  • 1/8 tsp. Clabber Girl® Baking Soda
  • 1/8 tsp. citric acid
  • ¾ C. graham cracker crumbs
  • ¾ C. jam

Directions

  1. Heat the oven to 350°F. Line two half-sheet pans with parchment paper or silicone baking mats.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the sugar and butter on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, add the cream cheese, and mx until smooth.
  3. Scrape the bowl, add the egg yolk and vanilla, and mix for 2 more minutes.
  4. Add the flour, cornstarch, milk powder, salt, baking powder, baking soda, and citric acid and paddle on low speed until just combined, about 20 seconds. Put the bowl of dough in the fridge to chill for 10 minutes.
  5. Scoop 1 tablespoon of the graham crumbs onto a parchment lined sheet pan, then scoop a little less than 1/4 cup of cheesecake cookie dough on top. Scoop 1 tablespoon jam atop each and swirl the dough and jam together with a fork.
  6. Bake at 350°F until lightly golden, 10 to 12 minutes.
  7. Cool completely on the pans before serving. Transfer the cookies to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 3 days; in the freezer, they will keep for 1 month.

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