Serves 1
Directions
- 1Pipe the cheesecake filling into small mounds onto a parchment-lined baking sheet.
- 2Freeze the cheesecake mounds until completely frozen.
- 3Prepare the cheesecake filling by combining softened cream cheese, powdered sugar, and vanilla in a bowl and mixing until smooth.
- 4Add crushed Fruity Pebbles to the cheesecake filling and mix.
- 5Cream together cold unsalted butter, light brown sugar, and sugar until well combined.
- 6Add room temperature eggs, egg yolks, and vanilla to the butter mixture and mix until fully incorporated.
- 7Add all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet ingredients and mix until just combined.
- 8Fold in the white chocolate chips and crushed cereal into the dough.
- 9Weigh out 4.5 oz dough balls.
- 10Flatten a dough ball, place a completely frozen cheesecake mound in the center, and wrap the dough around it to form a stuffed cookie ball.
- 11Place the stuffed cookie balls on a baking sheet lined with parchment paper.
- 12Bake at 375F for 9 minutes and 30 seconds.
- 13Let the cookies cool completely after baking.
- 14Melt white chocolate.
- 15Dip the cooled cookies in the melted white chocolate.
- 16Roll the chocolate-dipped cookies in crushed Fruity Pebbles.
Ingredients
- 8 oz cream cheese, softened
- 1.5 cup powdered sugar
- 0.5 tbsp vanilla
- 0.25 cup crushed fruity pebbles
- 1 cup cold unsalted butter
- 1 tbsp cold unsalted butter
- 1 cup light brown sugar
- 0.5 cup sugar
- 2 eggs, room temp
- 2 egg yolks, room temp
- 1 tbsp vanilla
- 4 cups APF
- 1 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1.5 cup crushed cereal
- 2 cups white chocolate chips
Equipment
baking sheetpiping bagmixerspatulakitchen scale
Tips
- Do not chill the dough.
- Bake at 375F for 9 minutes and 30 seconds.
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