Savory Pepper Jack Cookies
Does a cookie have to be sweet in order to still be a cookie? I don’t have the technical answer to that. But if it were up to me, I would say “no”.
Today I am sharing a recipe with you that looks like a traditional cookie, but it certainly doesn’t taste like one.
How would I describe these savory pepper jack cookies?
- A mix between a cookie, a cracker, and a biscuit
- Melt-in-your mouth texture when eaten right out of the oven
- Cheesy and just slightly spicy
- The perfect accompaniment to a hot bowl of soup
- The star of your next cheese and cracker tray
These pepper jack cookies are a follow up to the savory cheddar cheese cookies I posted a couple of years ago. Both are delicious and I can’t tell you which one I like better. If you’re torn between the two, go with the type of cheese you like better (cheddar or pepper jack). Or try a completely different flavor of cheese with similar texture.
In any case, I urge you to give these unique little snacks a try. They will be a hit at your next get-together (“What did you say these were?“)
And they couldn’t be easier to make. Easier than cookies, in fact. (No egg cracking required!)
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- 1/2 cup butter (at room temperature)
- 2 cups shredded pepper jack cheese
- 1 1/4 cups flour
- 1/2 teaspoon garlic powder
- 6 drops Tabasco sauce or more (optional)
- Pinch of salt
- Combine all ingredients in a large mixing bowl. Take a heaping teaspoon of dough and roll into a ball. Place dough balls on a cookie sheet and refrigerate for one hour.
- Preheat oven to 375F. Bake cookies for 8 to 9 minutes, until lightly golden brown. Remove cookies from oven and place on a cooling rack. Serve warm from the oven, or microwave for a few seconds to heat.