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If your butter is not at room temperature, boil water in a kettle. Pour the boiling water into a heat-safe jar or large glass. Let it sit for 1 minute, then carefully pour out the water and dry the jar. Invert the warm jar over the stick of butter for 5-7 minutes to quickly soften it.

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine the softened butter and grated sharp cheddar cheese. Use a sturdy spatula or spoon to mix them together until well combined and creamy.

Add the Dijon mustard, hot sauce, garlic powder, smoked paprika, and salt to the butter and cheese mixture. Mix thoroughly until all the flavorings are evenly incorporated.

Gradually add the all-purpose flour to the mixture, mixing with your spatula until a shaggy dough begins to form. Once it's too thick to mix with the spatula, use your hands to gently knead the mixture into a cohesive dough. Be careful not to overmix.

Fold in the Rice Krispies cereal to the dough. Mix until they are evenly distributed throughout the dough. The dough should now have a texture similar to shortbread.

On a clean, lightly floured surface, roll the dough into a log shape, approximately 1 1/2 inches in diameter.

Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make slicing easier and help the cookies hold their shape.

Once chilled, unwrap the dough log and use a sharp knife to slice it into even coin-shaped pieces, about 1/4 inch thick. Place the sliced dough coins onto the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 12-15 minutes, or until the edges are golden brown and slightly lacy, and the centers are set. The cookies should be crisp.

Remove the baking sheet from the oven and let the Cheese Dudes cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up further as they cool.


If your butter is not at room temperature, boil water in a kettle. Pour the boiling water into a heat-safe jar or large glass. Let it sit for 1 minute, then carefully pour out the water and dry the jar. Invert the warm jar over the stick of butter for 5-7 minutes to quickly soften it.

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl, combine the softened butter and grated sharp cheddar cheese. Use a sturdy spatula or spoon to mix them together until well combined and creamy.

Add the Dijon mustard, hot sauce, garlic powder, smoked paprika, and salt to the butter and cheese mixture. Mix thoroughly until all the flavorings are evenly incorporated.

Gradually add the all-purpose flour to the mixture, mixing with your spatula until a shaggy dough begins to form. Once it's too thick to mix with the spatula, use your hands to gently knead the mixture into a cohesive dough. Be careful not to overmix.

Fold in the Rice Krispies cereal to the dough. Mix until they are evenly distributed throughout the dough. The dough should now have a texture similar to shortbread.

On a clean, lightly floured surface, roll the dough into a log shape, approximately 1 1/2 inches in diameter.

Wrap the dough log tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This will make slicing easier and help the cookies hold their shape.

Once chilled, unwrap the dough log and use a sharp knife to slice it into even coin-shaped pieces, about 1/4 inch thick. Place the sliced dough coins onto the prepared baking sheet, leaving about 1 inch of space between each cookie.

Bake for 12-15 minutes, or until the edges are golden brown and slightly lacy, and the centers are set. The cookies should be crisp.

Remove the baking sheet from the oven and let the Cheese Dudes cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up further as they cool.
