Chewy Cheetos® Sugar Cookies

Name: Chewy Cheetos® Sugar Cookies
Ingredients: 1 bag CHEETOS ® Puffs Cheese Flavoured Snacks; 1 cup (250 mL) butter; 1 cup (250 mL) granulated sugar; 1 egg; 2 1/3 cups (575 mL) all-purpose flour; 1/2 tsp (2 mL) baking soda; 1/2 tsp (2 mL) salt; Preheat oven to 375ºF (190°C). In food processor, pulse CHEETOS ® Puffs snacks to make fine crumbs. Set aside.; Using electric mixer, beat butter with sugar on medium-high speed for about 3 minutes or until light and pale yellow. Add egg; beat until combined.; Whisk together flour, baking soda and salt; slowly beat into butter mixture until well combined. Stir in CHEETOS ® Puffs crumbs until evenly distributed.; Roll 2 tablespoonfuls of dough into balls; arrange, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Press down lightly.; Bake for 9 to 11 minutes or until set and lightly golden brown around edges. Let cool on baking sheets for 1 minute; transfer to rack. Let cool completely.

www.tastyrewards.com

Here’s a sweet-and-salty cookie with a surprisingly satisfying cheesy flavour thanks to the unexpected Dangerously Cheesy® crushed CHEETOS® Puffs cheese flavoured snacks!

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Ingredients

1 bag CHEETOS ® Puffs Cheese Flavoured Snacks
1 cup (250 mL) butter
1 cup (250 mL) granulated sugar
1 egg
2 1/3 cups (575 mL) all-purpose flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
Preheat oven to 375ºF (190°C). In food processor, pulse CHEETOS ® Puffs snacks to make fine crumbs. Set aside.
Using electric mixer, beat butter with sugar on medium-high speed for about 3 minutes or until light and pale yellow. Add egg; beat until combined.
Whisk together flour, baking soda and salt; slowly beat into butter mixture until well combined. Stir in CHEETOS ® Puffs crumbs until evenly distributed.
Roll 2 tablespoonfuls of dough into balls; arrange, about 2 inches (5 cm) apart, on parchment paper–lined baking sheets. Press down lightly.
Bake for 9 to 11 minutes or until set and lightly golden brown around edges. Let cool on baking sheets for 1 minute; transfer to rack. Let cool completely.