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Savory Cheddar Cookies

Savory Cheddar Cookies

Things that I think about regularly: If I could eat one thing for the rest of my life, what would it be? After extensive speculation, the answer is (drum roll please)... cheese! My boss at my first job out of culinary school introduced me to "CP night", also known as cheese platter night, and I still think it's the best dinner idea of all time. 

If I could pick a second thing to eat for the rest of my life the answer is clearly cookies. Snickerdoodles, chocolate chip, chocolate peanut butter chip, sugar cookies, sandwich cookies, lemon cookies, gingersnaps, Girl Scout Cookies... The list goes on. 

This recipe for Savory Cheddar Cookies makes cheese into a cookie, which I think we can all agree is a beautiful thing. It's hard to describe because the idea of a cheese cookie kind of weirds me out, but this is basically a giant cheddar cracker.

The best part about this recipe is that it's easy to make. Here's the rundown: Cream butter and add salt, spices and cheese. Mix in flour and then breadcrumbs, and refrigerate the dough for 15 minutes before you cut it into cookies and bake them off. Easy, right? 

These savory cheddar cookies are the perfect addition to any cheese platter (night).

Savory Cheddar Cookies

Adapted from Pixel Whisk who happens to have an amazing book coming out this fall that you can pre-order here

Makes about 30 cookies

  • 2 sticks unsalted butter
  • 2 cups shredded sharp cheddar
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 2 cups all purpose flour
  • 2 cups panko breadcrumbs
  • Coarse sea salt

Preheat oven to 350F. 

In the bowl of a stand mixer or with a hand whisk, cream the butter until light and fluffy, about 2 minutes. Add the cheddar, salt, cayenne, chili powder and onion powder and mix to combine. Add the flour in three parts, mixing to combine after each addition. Gently mix in the breadcrumbs until well combined. 

Shape the cookie dough into a log (about 1 1/2" diameter) and wrap in plastic. Refrigerate for 15 minutes, until firm. 

Unwrap the cookie dough log and cut into 1/4" slices. Place slices on a silpat or parchment lined cookie sheet, about 2 inches apart, and sprinkle with sea salt. Bake until golden, about 15-20 minutes (adjusting for size and thickness). 

Eat and enjoy! 

Restaurant Rundown: Key West

Restaurant Rundown: Key West