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The ingredients list may seem unorthodox but trust me, these cookies are delicious. The marshmallows melt, creating a delightfully gooey texture and caramelized melty goodness oozing from the cookies. Perfect to customize to suit kids' (or adults') preferences! This recipe is quite resilient to substitutions and omissions.
Prep 20 mins Cook: 15 mins Total: 35 mins Servings: 12 Yield: 12 cookies
Kitchen Sink Cheesecake Cookies
1 large egg
2 ounces cream cheese softened
6 tablespoons unsalted butter softened
¼ cup white sugar
¼ cup brown sugar
½ (3.5 ounce) package vanilla pudding mix
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon all-purpose flour
1 cup cake flour
1 tablespoon cake flour
¾ tablespoon cornstarch
½ teaspoon baking soda
1 pinch salt
2 tablespoons miniature semisweet chocolate chips
2 tablespoons white chocolate chips chopped
2 tablespoons miniature marshmallows
2 tablespoons crushed chocolate sandwich cookies (such as Oreo®)
Dessert Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie pan with parchment paper. Step 2 Whisk egg in a bowl. Discard half of the mixture or reserve for another use. Step 3 Beat cream cheese in a stand mixer until smooth about 3 minutes. Add butter and beat until combined about 1 minute. Add white and brown sugars; beat until creamy about 3 minutes scraping down the sides as needed. Mix in pudding mix. Add the remaining beaten egg and vanilla extract; mix until combined. Step 4 Whisk 1 cup plus 1 tablespoon flour 1 cup plus 1 tablespoon cake flour cornstarch baking soda and salt together in a medium bowl. Gradually add dry ingredients to wet ingredients mixing on low speed and scraping down the sides as needed until just combined. Add chocolate chips white chocolate chips marshmallows and crushed cookies; fold in with a spatula or mix on low speed with the stand mixer. Step 5 Roughly shape heaping tablespoonfuls of batter into balls and evenly space them on the prepared pan. Step 6 Bake in the preheated oven until the bottoms are golden brown about 15 minutes. Step 7 Cool on the baking sheet briefly before removing to a wire rack to cool completely.
Servings Per Recipe:12 Calories: 236.3 % Daily Value * Protein: 3.4g 7% Carbohydrates: 34.7g 11% Dietary Fiber: 0.7g 3% Sugars: 14.6g Fat: 9.4g 15% Saturated Fat: 5.6g 28% Cholesterol: 36.4mg 12% Vitamin A Iu: 261.3IU 5% Niacin Equivalents: 2.2mg 17% Folate: 47.3mcg 12% Calcium: 21.6mg 2% Iron: 1.7mg 10% Magnesium: 8.4mg 3% Potassium: 53.4mg 2% Sodium: 153.7mg 6% Thiamin: 0.2mg 21% Calories From Fat: 84.8
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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