Dessert
Cheesecake Stuffed Fruity Pebbles Cookies
1 hServes 12Nutri-Score E€€
E
1 h
1 hCheesecake Stuffed Fruity Pebbles Cookies
what you need
Ingredients
cream cheese (softened)Dairy227 g
powdered sugarPantry180 g- vanilla extractPantry7 ml
- Fruity Pebbles cereal (crushed, for filling)Pantry30 g
unsalted butter (cold)Dairy241 g- light brown sugarPantry200 g
sugarPantry100 g
eggs (room temperature)Dairy2 pieces- egg yolks (room temperature)Dairy2 pieces
- vanilla extractPantry15 ml
all-purpose flourGrains500 g- cornstarchPantry8 g
- baking powderPantry4 g
- baking sodaPantry5 g
saltSpices6 g- Fruity Pebbles cereal (crushed, for dough)Pantry45 g
- white chocolate chipsPantry340 g
- white chocolate (melted, for coating)Pantry150 g
- Fruity Pebbles cereal (crushed, for rolling)Pantry60 g
per serving
Nutrition
511kcal
- Carbs
- 65 g
- Proteins
- 7 g
- Fat
- 25 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer
Baking tray
Kitchen scale
step by step
Method
- Step 1
Make the cheesecake filling
- Beat the softened cream cheese until smooth.
- Mix in the powdered sugar, vanilla and crushed Fruity Pebbles.
- Scoop into portions and freeze completely.
- Step 2
Mix the wet ingredients
- Beat the cold butter with the light brown sugar and sugar.
- Add the eggs, egg yolks and vanilla and beat until combined.
- Step 3
Add the dry ingredients
- Whisk the flour, cornstarch, baking powder, baking soda and salt together.
- Fold the dry mix into the wet ingredients, then stir in the crushed cereal and white chocolate chips.
- Step 4
Stuff and shape the cookies
- Weigh out dough balls of about 4.5 oz each.
- Flatten each ball and wrap it around a frozen cheesecake portion, sealing well.
- Step 5
Bake
- Place the stuffed dough balls on a baking tray.
- Bake at 375F until the edges are set.
- Step 6
Coat and finish
- Let the cookies cool completely.
- Dip them in melted white chocolate and roll in crushed Fruity Pebbles.
most cooked first