My cranberry cheesecake cookies

There are thousands of cookie recipes all over the internet. We all know lots of cookie recipes, and we all have our “signature cookie recipe”. Isn’t it? But if we talk about cheesecake cookies, there are just a few good recipes (in my opinion) This recipe I’m about to share with you it’s been in “my hands” for, a least, 3 years or so. The only thing I can remember it's to write the recipe down and making it since then. I really didn’t want to share the recipe as it’s “tricky” to get the perfect texture (soft, dense, melt-in-the-mouth...) and I believed if I shared it someone could tell me that they failed trying to make them. On my blog I just share recipes I tested, and all of the recipes here are the ones I use to share my photos on my Instagram or Twitter account (find me on @treatoreat) 

Coming back with the recipe. It’s so easy to make. That easy that you’ll laugh! But the “oven  momentum” it’s where (if you are not king with bakings) you have to be careful not to over baked them (or you will get a dry, though cookie, instead of my soft cookies)

Lets start with the recipe:

160 grams flour
100 grams cream cheese
85 grams butter (room T.)
1 L egg
100 grams sugar
1 tsp baking soda
pinch of salt
180 grams white chocolate (chopped)
100 grams dired cranberries

Method:

• Preheat oven to 180ºC/ 165ºCFAN
• Line baking sheets with parchment paper.
• In a mixing bowl: cream butter and cream cheese until fluffy.
• Add sugar and beat until well mixed.
• Spoon in the beaten egg.Mix.
• Add sifted flour and baking soda and salt. Just mix to combine.
• Add the chopped chocolate and cranberries. Mix.
• Let the dough in the refrigerator until thick. You can avoid this and bake then straight, but you’ll have a “runny” cookie instead.
• Take the dough out of the refrigerator and make balls (mine big) If you make a normal size balls (55-60 grams) you should bake them 10 minutes. If you make them like me (80 grams) go ahead and bake them for 12 up to 15 minutes. These cookies must be soft and “under-baked”, as they harden once cooled.
• This recipe can make a dozen medium cookies (me, half that number...)
• Enjoy them!

Happy baking!