Cherry Cheesecake Cookies

Cherry Cheesecake Cookies puts all-purpose flour, baking powder and salt at the center of a cookie recipe and finishes in about 74 minutes, enough for 24 Cookies.

• Yield 24 Cookies
• Ready in 74 minutes
• Prep 60 minutes
• Cook 14 minutes

Ingredients

• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 packages (8-ounces each) cream cheese (softened)
• 1 1/4 cups butter (2 1/2 sticks) (softened)
• 1 1/2 cups sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup graham cracker crumbs
• 2 cans (20-ounces each) cherry pie filling

Instructions

1. Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.
2. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.
3. Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple.
4. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Chill the cheesecake until the center is fully set.