Cheetos Cookies
Cheetos cookies are sweet and savory butter shortbread style cookie. These tasty treats are a cheese doodle lover's dream come true!
Servings: 18
Calories: 205kcal
Ingredients
- 4 cups Cheetos puffs crushed & divided
- 1 1/4 cup flour
- 1 tbsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter softened
- 1/2 cup sugar
- 1 large egg at room temperature
- 1 drop orange food coloring optional
Instructions
- Add the cheetos to a large ziplocking bag. Using a rolling pin, crush them until all are finely ground. Set aside.
- To a mixing bowl add the flour, half the ground cheetos, cream of tartar, baking soda, and salt. Whisk together until evenly combined.
- Add the softened butter and sugar to the bowl of a stand mixture fitted with the beater attachment. Cream together until and the mixture's whipped and fluffy.
- Crack the egg into the bowl, and add the drop of orange food coloring (if using). Mix together until smooth & creamy.
- Add the dry ingredients, a little at a time, mixing together until they've all been incorporated and the batter's smooth. Set aside.
- Pour the remaining ground cheetos out onto a large, shallow plate.
- Scoop about a tablespoon's worth of dough out of the mixing bowl, and roll it into a ball. Roll the ball in the cheetos crumbs until evenly coated, then transfer to a waiting plate. Repeat until all the cookie dough's been used.
- Lightly cover the plate with cling wrap (don't squish the dough balls!), and refrigerate for 2 hours or up to 8 hours.
- When ready to make, transfer the balls to a parchment paper lined baking sheet and arrange them on the pan about 2 inches apart. You can bake in more than one batch, so don't overcrowd the pan.
- Bake the cookies at 350° for 8-10 minutes. Remove from the oven, and allow them to rest for 5-10 minutes.
- Transfer the cookies to a wire rack to finish cooling.
- You can enjoy them warm, or wait until cooled completely to transfer them to an airtight container.
Notes
- Don't use the crunchy Cheetos and make sure you are using the Puffs.
- I don't recommend crushing them in a food processor. They will get too finely ground too quickly.
- Make sure you are working with room temperature butter and eggs. It helps them cream together more evenly.
- Don't overcrowd your cookie sheet. You can always bake the cookies in batches!
Nutrition
Calories: 205kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 240mg | Potassium: 377mg | Fiber: 1g | Sugar: 6g | Vitamin A: 173IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg