Here’s How to Make Velveeta Cheese and Diced Tomato Cookies
I’ve decided that there’s not enough Velveeta in your life, and I’d like to remedy that. Sure, sometimes you heat it up as an accompaniment to your chips during sporting events, but what about today? Do you have a reason to eat Velveeta today? I’ll give you one. In fact, I’ll give you a few dozen: Velveeta cookies with caramelized tomatoes and green chilies. (I started with this recipe from Bake or Break and subbed out the cream cheese for Velveeta, and the chocolate chips for the veggies.)
Queso Dip Cookies
(3-4 dozen cookies)
- 2 (10 oz) cans Rotel Diced Tomatoes and Green Chilies
- 2 1/2 c flour
- 1 t baking powder
- 1/2 t salt
- 1/2 c unsalted butter, softened
- 8 oz. Velveeta, softened
- 1 c sugar
- 1 ½ c light brown sugar, divided
- 2 eggs
- 1 1/2 t vanilla
Here’s How to Make It
- Preheat oven to 425° and line cookie sheet with parchment paper.
- Open cans of tomatoes and green chilies, drain, and squeeze dry as best as you can.
- Toss vegetables in 1/2 cup brown sugar and spread in a single layer onto the cookie sheet.
- Bake 13 to 17 minutes, stirring once or twice. Remove from oven and let cool.
- Lower oven temp. to 350°. Line cookie sheet with fresh parchment.
- Whisk together flour, baking powder, and salt. Set aside.
- Beat butter, Velveeta, sugar, and remaining 1 cup brown sugar until fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla.
- Gradually add flour mixture, mixing until almost combined. Add tomatoes and green chilies, stirring until dough is thoroughly mixed.
- Use a 1.5 T cookie scoop to size your cookies. Bake 12-15 minutes, or until edges are lightly browned.
- Cool on cookie sheet for 5 minutes and then cool completely on wire racks.
The Velveeta doesn’t smack you in the face, but it’s definitely there. And the tomatoes and green chilies add a nice chewiness and a little bit of spice to random bites. Don’t make that face at me. It’s good. Try it.
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