Appetizers
This cheese pennies recipe delivers crispy, golden bites with gooey cheese centers that pull apart like melted magic—perfect for parties or snacking straight from the oven. The secret lies in the dough-to-cheese ratio and precise baking temperature, which creates that signature crunchy exterior while keeping the cheese irresistibly stretchy inside.
I perfected this version after testing multiple regional adaptations, and it consistently earns rave reviews for its foolproof technique.
The beauty of cheese pennies is their simplicity: just flour, cheese, and a pinch of salt transform into addictive appetizers in under 30 minutes. The dough is rolled thin, cut into small circles, and baked until golden, while the cheese filling creates those signature pulls when bitten.
This method ensures every batch turns out perfectly crispy, with no risk of soggy centers or undercooked cheese.
What you’ll end up with is a tray of crispy, bite-sized delights that disappear faster than you can say "second helping." The golden-brown exterior gives way to molten cheese that stretches with each pull, creating a satisfying contrast of textures.
These work as stand-alone snacks, party appetizers, or even a fun addition to charcuterie boards.
For best results, use a mix of sharp cheddar and mild mozzarella—the cheddar adds flavor while the mozzarella provides that perfect melt. Serve warm with marinara or ranch for dipping, and get ready for compliments that’ll make these a regular at your gatherings. Let’s make them!
Ingredients for cheese pennies
Nine ingredients transform into irresistible golden bites with molten cheese centers—crispy perfection in every batch.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, block preferred |
| Mild Mozzarella Cheese 🧀 | 1 cup | Shredded, low-moisture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for dough |
| Ice Water 💧 | ¼ cup | Chilled for dough elasticity |
| Diamond Crystal Kosher Salt 🧂 | ½ tsp | Fine grain preferred |
| Garlic Powder 🧄 | ¼ tsp | For subtle depth |
| Paprika 🌶️ | ¼ tsp | Smoked for color |
| Cornstarch 🌾 | 1 tbsp | For extra crispiness |
The cheese blend is non-negotiable for that signature pull. Sharp white cheddar from Cabot or Sargento delivers the tangy bite, while low-moisture mozzarella ensures the perfect melt. Grab pre-shredded if you're in a rush, but block cheese grated yourself makes all the difference—no anti-caking agents to ruin the texture. For the dough, King Arthur flour or Gold Medal gives the best structure. Keep your butter cold—this isn't the time for room-temperature shortcuts. The cornstarch? Trust me, it's worth the extra tablespoon for that restaurant-quality crunch.
No sharp cheddar? Pepper jack or Gruyère add exciting twists—just reduce the amount by 1/4 cup to keep the melt factor right. Short on mozzarella? Fontina or provolone work beautifully, but expect a slightly different texture. The dough too dry? Add 1 tsp ice water at a time. Too sticky? Chill it for 10 minutes. For extra flavor, swap the paprika for smoked paprika or a pinch of cayenne. And if you're feeling fancy, add 1/4 tsp onion powder to the dough—it disappears into the background perfectly.
These reheat beautifully—just 5 minutes at 350°F to restore that crispy exterior. Store leftovers in an airtight container for up to 3 days, but honestly? They won't last that long. For parties, bake them 15 minutes ahead and keep warm in a 200°F oven. Freeze unbaked dough balls for up to 2 months—just bake straight from frozen, adding 2-3 minutes. The secret to serving? Warm dipping sauces like marinara or ranch in small bowls right on the tray. Trust me, your guests will thank you.
Why You'll Love This Recipe
- No-Knead Magic: I swear by this dough—just mix, chill, roll. No standing at the counter waiting for it to come together. The cold butter and ice water keep everything smooth without a single stretch of my patience.
- Sharp & Melty: That sharp white cheddar? It’s the star—crisp edges with a gooey center that’s impossible to resist. The mozzarella ties it all together, making each bite rich and satisfying.
- Snack Attack Ready: These freeze like a dream—perfect for after-school munchies or a quick lunch. I keep a stash in my freezer because they’re way better than store-bought crackers.
- Pantry Staple Power: Flour, butter, cheese—ingredients you already have. No fancy swaps, no last-minute grocery runs. It’s my go-to when I’m broke or lazy (or both).
Step-by-step instructions for cheese pennies recipe
Here's how to create those irresistible crispy cheese pennies with perfect gooey pulls every time.
Create the Dough Foundation
In a large mixing bowl, combine the 2 cups all-purpose flour, 1 tbsp cornstarch, 0.5 tsp diamond crystal kosher salt, 0.25 tsp garlic powder, and 0.25 tsp paprika. Whisk these dry ingredients together until completely homogeneous - you should see no remaining flour streaks. This ensures even distribution of seasonings throughout the dough.
Next, cut the 0.5 cup unsalted butter into small cubes and add them to the dry mixture. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining. This cold butter technique creates flaky layers that contribute to the crispy texture. Don't overwork the mixture - just until the butter is evenly distributed.
Incorporate Cheese and Hydrate
Add the 1.5 cups shredded sharp white cheddar cheese and 1 cup shredded mild mozzarella cheese to the flour mixture. Use your hands to gently work the cheese into the dough, breaking up any large clumps. The cheddar should melt slightly from the butter's warmth, creating a sticky, malleable dough. This is where the magic happens - the cheese will create those irresistible gooey pulls when baked.
Gradually add the 0.25 cup ice water, 1 tablespoon at a time, mixing gently with a fork. The dough should come together just enough to hold its shape when pressed, but not be sticky. If it's too dry, add a few drops more water. The ice water helps develop gluten for structure while keeping the dough cool enough to maintain crispiness. You're aiming for a dough that's firm but pliable - not too soft or too crumbly.
Shape and Prepare for Baking
Turn the dough onto a lightly floured surface and gently knead just until smooth - about 1-2 minutes. The dough should be cool to the touch. Divide it into 4 equal portions (about 4 ounces each) and roll each portion into a 1-inch thick log. This thickness is crucial - too thin and they'll burn before getting crispy, too thick and the centers won't melt properly.
Cut each log into 1-inch thick rounds using a sharp knife. Place them on a parchment-lined baking sheet, spacing them about 1 inch apart. The rounds should be uniform in size for even baking. For extra crispiness, I like to gently press a fork into the top of each penny at a 45-degree angle - this creates those classic crisscross patterns while increasing surface area for browning.
Bake to Golden Perfection
Preheat your oven to 400°F and bake the cheese pennies for 12-15 minutes, rotating the baking sheet halfway through. You're looking for deep golden brown color with crisp edges - the tops should look almost toasted while maintaining a slightly soft center. The internal temperature should reach 170°F when measured with an instant-read thermometer.
Here's the secret to perfect cheese pulls: as soon as they come out of the oven, transfer them to a wire rack. The residual heat will finish cooking them slightly while allowing air to circulate underneath, preventing sogginess. Let them cool for 2-3 minutes before serving. The contrast of crispy exterior and gooey, stretchy cheese inside is what makes these irresistible - and that's when they're at their best!
Pro Tips For Making Cheese Pennies
- Grate Cheese Fresh: I learned this the hard way—pre-shredded cheese has anti-caking agents that make these pennies dry and crumbly. Grab a box grater and shred the sharp white cheddar and mild mozzarella yourself right before mixing. The difference in texture is night and day, especially when you’re rolling them into those perfect little coins.
- Chill the Dough: After mixing the dough, wrap it in plastic and stash it in the fridge for at least 30 minutes. This isn’t just about convenience—it firms up the dough so it holds its shape when you roll those pennies, and they won’t stick to your fingers or the surface. (Yes, even if you’re impatient like me.)
- Roll Thin, Roll Even: Use a rolling pin to flatten the dough to about ¼-inch thickness, then cut into 1-inch circles with a round cutter or glass. The goal is consistency—thicker spots won’t cook through, while thinner ones burn faster. If your dough resists, let it sit at room temp for 5 minutes to soften.
- Bake in Batches: Crowd the baking sheet and you’ll end up with soggy bottoms or unevenly cooked pennies. Arrange them in a single layer with at least ½ inch between each, and bake in batches if needed. A hot pan (425°F) ensures they crisp up fast—no waiting around for the oven to reheat between batches.
Dietary considerations for cheese pennies
Gluten-Free Adaptation
For a gluten-free version, replace the 2 cups all-purpose flour with a 1:1 gluten-free baking blend like King Arthur Measure for Measure. Add 1 extra tablespoon of cornstarch to improve crispiness, as gluten-free flours can be more delicate.
I recommend chilling the dough for 15 minutes before shaping to prevent crumbling. The texture will be slightly different but still delicious—just ensure your cheese is fully melted for that signature pull. 💪
Dairy-Free Options
Swap the cheddar and mozzarella for dairy-free alternatives like Miyoko's shredded mozzarella or Violife cheddar. These brands melt beautifully and provide that gooey texture. For extra richness, add 2 tablespoons of nutritional yeast to the dough—it adds a cheesy flavor without dairy.
Keep in mind the melt factor may be slightly different, so bake for 1-2 minutes longer to ensure crispiness. ✨
Lower-Carb Modifications
Cut 1 cup of the all-purpose flour and replace it with 1 cup almond flour for a lower-carb version. The dough will be drier, so add 1 extra tablespoon of ice water as needed.
Use full-fat dairy-free cheese to maintain meltiness, and reduce baking time to 10-12 minutes to prevent burning. These pennies will still be crispy but with a nuttier undertone from the almond flour. 🌱
Vegan-Friendly Twist
For a fully vegan version, use 2 cups gluten-free oat flour (or a 1:1 gluten-free blend) and 3 tablespoons of flaxseed meal mixed with 6 tablespoons of water as an egg substitute.
Replace the cheese with 2 cups of vegan mozzarella shreds like Follow Your Heart and add 1 tablespoon of tapioca starch for crispiness. Bake at 375°F for 12-14 minutes—vegan cheeses often need a slightly lower temp to melt properly. 💛
Allergen-Free Tips
If nut allergies are a concern, skip almond flour and stick to a certified gluten-free blend like Bob's Red Mill 1-to-1. For egg-free binding, use 1 tablespoon of ground chia seeds mixed with 3 tablespoons of water as a substitute.
Always check labels on dairy-free cheeses to ensure they’re processed in allergen-free facilities. Cross-contamination is a real risk, so keep your workspace clean when making these for guests with allergies. 🛡️
Nutrition facts
Frequently asked questions
Why do my cheese pennies turn out greasy instead of crispy?
The most common cause is overmixing the dough or using warm butter. Cold butter is crucial—it creates flaky layers that crisp up. Also, ensure your cheese is fully shredded (no clumps) and the dough isn't overworked. For extra crispiness, chill the shaped pennies for 10 minutes before baking.
Can I make cheese pennies ahead of time?
Shape the dough into pennies and refrigerate them on a tray for up to 24 hours before baking. For longer storage, freeze unbaked pennies for 2 months—bake straight from frozen, adding 2-3 extra minutes. Reheat baked ones at 350°F for 5 minutes to restore crispiness.
What's the best cheese ratio for maximum stretch?
The 3:2 cheddar-to-mozzarella ratio (like in this recipe) is ideal—cheddar adds flavor while mozzarella ensures that perfect melt. For extra gooeyness, add 1/4 cup of cream cheese to the dough. Avoid high-moisture cheeses like Colby, which can make them soggy.
How do I prevent the cheese from leaking out?
Keep the dough cool throughout the process—never let it sit at room temperature. Roll the logs 1-inch thick and cut rounds 1-inch apart on the tray. If the cheese starts to ooze while baking, reduce the oven temp to 375°F and bake for 1-2 minutes longer. The key is patience: let them cool 2-3 minutes before serving.
Are cheese pennies better hot or cold?
Best enjoyed warm! The contrast of crispy exterior and gooey cheese is most satisfying when fresh from the oven. However, they're still delicious at room temperature for 2-3 hours. Cold pennies lose their crispiness but make great sandwich toppings or a fun snack for kids.