Soft Baked Mini Cream Cheese Puffs
These Soft Baked Mini Cream Cheese Puffs are light, fluffy, and filled with creamy richness — perfect for snacks or appetizers!
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Whisk
- Spoon or cookie scoop
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup cream cheese reduced fat or light cream cheese
- 1 cup all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt or to taste
- 0.75 cup milk about, adjust for dough consistency
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Line a baking sheet with parchment paper to prevent sticking and ease clean-up.
- In a large mixing bowl, combine the softened unsalted butter and cream cheese. Beat with an electric mixer until smooth and fluffy, about 2-3 minutes.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the butter and cream cheese mixture. Mix until just combined.
- Slowly pour in the milk, mixing until the dough is smooth and thick but scoopable. Add more milk by tablespoon if dough is too dry.
- Using a spoon or cookie scoop, portion the dough onto the prepared baking sheet, leaving space between each puff.
- Bake in the preheated oven for 15-18 minutes, or until puffs are lightly golden and a toothpick inserted comes out clean.
- Remove from oven and let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Store cooled puffs in an airtight container at room temperature for up to 3 days.
- Freeze puffs in a single layer before transferring to a freezer-safe bag for up to 2 months.
- Reheat frozen puffs in a 350°F oven for about 10 minutes for best results.