Beecher's Cheese Curd Chocolate Chip Cookies
Jump To RecipeHow To Make Beecher's Cheese Curd Chocolate Chip Cookies
We know cheese curds in cookies may be a little outside the box - but trust us, it's worth a try! If you're feeling skeptical, just chop your cheese curds a little finer. You control how crazy you go with the cheese, listen to your intuition!
We used milk chocolate chips to give a more dynamic sweet-versus-umami flavor in each cookie. You can also control the sweetness of the cookie by adjusting your chocolate chip bitterness as desired.
Note: For a cozy twist, add 1 tsp of cinnamon and ½ tsp of allspice to the dry ingredient mixture. And if you want to take it to a spicy new place, replace chocolate chips for 2 bars (chopped) of a spicy dark chocolate.
Serve & Store
Store in sealed container at room temperature for 7 to 10 days.
Recipe
Ingredients
1 cup (two sticks) butter, softened
¾ cup sugar
¾ cup brown sugar, packed
2 eggs, large
2 teaspoons vanilla extract
2 ¼ cups flour, unsifted
1 teaspoon baking soda
½ teaspoon salt
1 ¼ cups Beecher’s Plain Cheese Curds, chopped
1 ½ cups chocolate chips
Instructions
1. Preheat oven to 375 degrees F.
2. Stir flour with baking soda and salt; set aside.
3. In large mixing bowl, beat butter with sugar, and brown sugar at medium speed until creamy and lightened in color.
4. Add vanilla, and eggs one at a time. Mix on low speed until incorporated.
5. Gradually blend dry mixture into creamed mixture. Stir in curds and chocolate chips.
6. Scoop by tablespoon and form into neat spheres, then place onto cookie sheets lined with parchment paper.
7. Press a piece of chopped cheese curd into the top of the cookie ball (optional).
8. Bake for 9 to 11 minutes or until chocolate chip cookies are golden brown.
9. Sprinkle tops with salt, if desired.
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