Reynolds Kitchens® Tips
Reynolds Kitchens Tip
For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.

Ingredients
- 1 cup softened unsalted butter
- 1 cup sugar
- ¼ cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 2 ¼ cup flour all-purpose flour
- 2/3 cup mashed spicy hot cheese puffs + ½ cup for rolling
- reynolds kitchens® parchment paper with smartgrid®
Directions
Step 1
Preheat the oven to 350° F.
Step 2
Cream the butter and sugars together in a standing mixer with the paddle attachment on high speed or using a hand blender on high speed for 5-7 minutes or until light and fluffy.
Step 3
Pour in the vanilla and add the eggs and mix on medium speed until completely mixed in.
Step 4
Mix together the baking soda, baking powder, flour and mashed 2/3 cup spicy hot cheese puffs together in a bowl until combined.
Step 5
Add the dry ingredients to the stand mixer on low speed and mix until just combined.
Step 6
Place a 3-tablespoon scoop of the cookie dough into your hands and roll it into a ball.
Step 7
Roll each round cookie dough ball into the extra ½ cup of mashed spicy hot cheese puffs in a bowl to coat on all sides.
Step 8
Place the cookies on a cookie sheet tray lined with Reynolds Kitchens® Parchment Paper with SmartGrid® and repeat until all of the dough has been used.
Step 9
Bake at 350°F for 12 mins.
Step 10
Cool completely on a rack before serving.
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