Have you heard about the Cheetos cookies from Cookie Good? Well I traveled to LA, tried them, and came back with a recipe for you!
Last year I heard about something called Cheetos cookies sold at Cookie Good near LA. At the time I had a trip to visit my brother and his family in the books so I immediately e-mailed them requesting we go and try these mystical creatures of the baking world.
As someone whose skin was lightly a tinge of orange growing up due to the saturation of Cheetos dust in my system I just had to try Cheetos Cookies!
And you know what? Cheetos Cookies are actually pretty good. Not overly cheesy, more like a salty-sweet sugar cookie that happens to be bright orange.
I had almost forgotten about my proclamation that “Cheetos cookies are curiously delicious and now I must remake it”, until I saw that today is National cheese doodle day! And I’m not one to miss an opportunity to share another Cheetos recipe to add to my collection.
Now normally I am 100% team crunchy Cheetos and never buy the puffs, but all the recipes I found attempting to recreate this delicacy used puffs, so be it.
All you have to do is crunch them into powder, mix them into the cookie dough, oh and also roll the dough in more Cheetos powder before being baked.
The end result was vibrantly orange, smaller than the original, and slightly cheesier (likely due to my liberal coating) but still worth it!
Three years ago: Salted Caramel Peanut Butter Chocolate Chip Cookies
Four years ago: Creamy Skillet Brussels and Corn
Five years ago: Chicken-Quinoa Burgers with an Avocado-Yogurt Sauce
Six years ago: Maple, Walnut, and Flaxseed Pancake Doughnuts
Seven years ago: Spicy Cheetos Crusted Chicken
- 4 cups whole Cheetos puffs, divided
- 1-1/4 cup all-purpose flour
- 1 Tbsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 cup unsalted butter, room temperature
- 1/4 cup shortening
- 1/2 cup sugar
- 1 egg, room temperature
- 1/8 tsp orange gel food coloring (optional)
- In a food processor, pulse Cheetos until finely ground (alternatively place in a zip top bag, seal, and crush with a rolling pin).
- In a medium bowl, whisk together the flour, half of the crushed Cheetos, cream of tartar, salt, and baking soda.
- In a large bowl, beat together the butter, shortening and sugar until light and fluffy, about 2 minutes. Add egg (and food coloring if using) and mix until creamy. Add the dry ingredients, and stir until just combined.
- Place the remaining Cheetos crumbs into a shallow bowl. Using a small cookie scoop, make tablespoon-sized dough balls. roll in the crumbs, and place on a tray or plate. Cover and refrigerate the dough for at least 1 hour or overnight.
- Preheat oven 350 degrees, and line a baking sheet with parchment paper or a silicone baking mat.
- Place cookies on pan 2 inches apart and bake for 8-10 minutes. Allow to cool 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container.
Source: Adapted slightly from Nest Full of New.
Did you make this recipe? I want to see!
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