Fruity Pebbles Cheesecake Stuffed Cookies

Serves 1
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Directions

  1. 1Pipe the cheesecake filling into small mounds onto a parchment-lined baking sheet.
  2. 2Pipe the cheesecake filling into small mounds onto a parchment-lined baking sheet.
  3. 3Pipe the cheesecake filling into small mounds onto a parchment-lined baking sheet.
  4. 4Freeze the cheesecake mounds until completely frozen.
  5. 5Freeze the cheesecake mounds until completely frozen.
  6. 6Freeze the cheesecake mounds until completely frozen.
  7. 7Prepare the cheesecake filling by combining softened cream cheese, powdered sugar, and vanilla in a bowl and mixing until smooth.
  8. 8Prepare the cheesecake filling by combining softened cream cheese, powdered sugar, and vanilla in a bowl and mixing until smooth.
  9. 9Prepare the cheesecake filling by combining softened cream cheese, powdered sugar, and vanilla in a bowl and mixing until smooth.
  10. 10Add crushed Fruity Pebbles to the cheesecake filling and mix.
  11. 11Add crushed Fruity Pebbles to the cheesecake filling and mix.
  12. 12Add crushed Fruity Pebbles to the cheesecake filling and mix.
  13. 13Cream together cold unsalted butter, light brown sugar, and sugar until well combined.
  14. 14Cream together cold unsalted butter, light brown sugar, and sugar until well combined.
  15. 15Cream together cold unsalted butter, light brown sugar, and sugar until well combined.
  16. 16Add room temperature eggs, egg yolks, and vanilla to the butter mixture and mix until fully incorporated.
  17. 17Add room temperature eggs, egg yolks, and vanilla to the butter mixture and mix until fully incorporated.
  18. 18Add room temperature eggs, egg yolks, and vanilla to the butter mixture and mix until fully incorporated.
  19. 19Add all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet ingredients and mix until just combined.
  20. 20Add all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet ingredients and mix until just combined.
  21. 21Add all-purpose flour, cornstarch, baking powder, baking soda, and salt to the wet ingredients and mix until just combined.
  22. 22Fold in the white chocolate chips and crushed cereal into the dough.
  23. 23Fold in the white chocolate chips and crushed cereal into the dough.
  24. 24Fold in the white chocolate chips and crushed cereal into the dough.
  25. 25Weigh out 4.5 oz dough balls.
  26. 26Weigh out 4.5 oz dough balls.
  27. 27Weigh out 4.5 oz dough balls.
  28. 28Flatten a dough ball, place a completely frozen cheesecake mound in the center, and wrap the dough around it to form a stuffed cookie ball.
  29. 29Flatten a dough ball, place a completely frozen cheesecake mound in the center, and wrap the dough around it to form a stuffed cookie ball.
  30. 30Flatten a dough ball, place a completely frozen cheesecake mound in the center, and wrap the dough around it to form a stuffed cookie ball.
  31. 31Place the stuffed cookie balls on a baking sheet lined with parchment paper.
  32. 32Place the stuffed cookie balls on a baking sheet lined with parchment paper.
  33. 33Place the stuffed cookie balls on a baking sheet lined with parchment paper.
  34. 34Bake at 375F for 9 minutes and 30 seconds.
  35. 35Bake at 375F for 9 minutes and 30 seconds.
  36. 36Bake at 375F for 9 minutes and 30 seconds.
  37. 37Let the cookies cool completely after baking.
  38. 38Let the cookies cool completely after baking.
  39. 39Let the cookies cool completely after baking.
  40. 40Melt white chocolate.
  41. 41Melt white chocolate.
  42. 42Melt white chocolate.
  43. 43Dip the cooled cookies in the melted white chocolate.
  44. 44Dip the cooled cookies in the melted white chocolate.
  45. 45Dip the cooled cookies in the melted white chocolate.
  46. 46Roll the chocolate-dipped cookies in crushed Fruity Pebbles.
  47. 47Roll the chocolate-dipped cookies in crushed Fruity Pebbles.
  48. 48Roll the chocolate-dipped cookies in crushed Fruity Pebbles.

Ingredients

  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 8 oz cream cheese, softened
  • 1.5 cup powdered sugar
  • 1.5 cup powdered sugar
  • 1.5 cup powdered sugar
  • 0.5 tbsp vanilla
  • 0.5 tbsp vanilla
  • 0.5 tbsp vanilla
  • 0.25 cup crushed fruity pebbles
  • 0.25 cup crushed fruity pebbles
  • 0.25 cup crushed fruity pebbles
  • 1 cup cold unsalted butter
  • 1 cup cold unsalted butter
  • 1 cup cold unsalted butter
  • 1 tbsp cold unsalted butter
  • 1 tbsp cold unsalted butter
  • 1 tbsp cold unsalted butter
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 2 eggs, room temp
  • 2 egg yolks, room temp
  • 2 egg yolks, room temp
  • 2 egg yolks, room temp
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 4 cups APF
  • 4 cups APF
  • 4 cups APF
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1.5 cup crushed cereal
  • 1.5 cup crushed cereal
  • 1.5 cup crushed cereal
  • 2 cups white chocolate chips
  • 2 cups white chocolate chips
  • 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.