Appetizers
Cheese pennies are the perfect bite-sized appetizer that delivers crispy, golden breading and gooey cheese centers every time—no frying required. This recipe transforms simple dough into buttery, crunchy bites that disappear faster than you can say "second round." The secret lies in precise shaping and baking techniques that ensure consistent results, whether you're hosting a party or just craving something satisfying.
What makes these cheese pennies stand out is their foolproof method: a light, airy dough rolled into small balls, then coated in buttery breadcrumbs for that signature crunch. The baking process creates a golden exterior while keeping the cheese inside perfectly melted and stretchy.
Unlike deep-frying, this approach delivers the same addictive texture with far less mess and cleanup.
By the time they emerge from the oven, you'll have a tray of crispy, cheesy bites that are impossible to resist. The breading stays crunchy, the cheese pulls just enough to create that satisfying string, and the buttery flavor makes them worth every calorie.
Serve warm with marinara sauce or a cool ranch dip for the ultimate crowd-pleaser.
This recipe works with cheddar, mozzarella, or a blend—adjust the baking time based on your cheese choice. For extra flair, add garlic powder or paprika to the breading. Let's get started on these irresistible appetizers!
Ingredients for cheese pennies
Simple dough, buttery crunch, and melty cheese centers—these ingredients make crispy cheese pennies effortless.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 cups | Sifted for light texture |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for flakiness |
| Granulated Sugar 🍚 | 1 tbsp | Enhances browning |
| Large Eggs 🥚 | 1 whole | Room temperature for binding |
| Shredded Sharp Cheddar Cheese 🧀 | 1 ½ cups | Freshly shredded preferred |
| Italian Seasoned Breadcrumbs 🍞 | 1 cup | Panko for extra crunch |
| Melted Butter 🧈 | 2 tbsp | For breadcrumb coating |
| Garlic Powder 🧄 | 1 tsp | For flavor depth |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground |
| Baking Powder 🍞 | 1 tsp | For lightness |
The cheese is the star, so sharp cheddar is non-negotiable—it melts cleanly and delivers that signature pull. Whole Foods or Trader Joe's carry excellent pre-shredded options, but freshly shredding a block ensures no clumps. For the dough, King Arthur flour or Gold Medal works best—avoid self-rising blends. The butter should be cold when cutting into the dough; if it's too soft, chill the dough for 20 minutes. European-style butter like Plugra adds extra richness, but regular unsalted butter works perfectly fine.
No Italian breadcrumbs? Panko mixed with 1 tsp dried parsley gives the same crisp texture. Running short on cheddar? Mozzarella or Gouda blends work well, though they may require slightly less baking time. The garlic powder can be swapped for 1/4 tsp onion powder if needed, but the flavor profile shifts slightly. For extra crunch, toast the breadcrumbs in a dry pan for 2-3 minutes before coating. The baking powder is crucial—don't skip it, even if your flour is labeled "self-rising."
Store unbaked dough balls wrapped in plastic for up to 2 days in the fridge. Baked cheese pennies stay crispy for 3-4 days at room temperature, but reheat at 350°F for 5-7 minutes to restore crunch. For longer storage, freeze baked pennies on a tray before transferring to a bag—they keep for up to 3 months. Reheat frozen pennies directly from the freezer in a 375°F oven for 8-10 minutes.
Why You'll Love This Recipe
- No-Fuss Baking: I swear by this recipe because it’s basically foolproof—just mix, roll, cut, and bake. No fancy equipment, no waiting for dough to rise, just a simple dough that forgives mistakes. (Yes, even if you overwork it.)
- Sharp Cheese Magic: That shredded sharp cheddar? It’s the star—salty, tangy, and melty in all the right ways. The sugar in the dough caramelizes just enough to balance the cheddar’s boldness, so every bite has that perfect cheesy-sweet punch.
- Snack Attack Ready: I keep a batch in my freezer for when the kids get home starving or when I need a quick lunch. Toss them in a bag, and they’re grab-and-go—no reheating required. (They’re also weirdly satisfying straight from the fridge.)
- Budget-Friendly Staples: Flour, butter, sugar, eggs, and cheddar? All pantry basics that won’t break the bank. Plus, the dough makes a ton of pennies, so you’ll have leftovers for days—no wasted ingredients here. Honestly, it’s my go-to when I’m trying to stretch a grocery run.
Step-by-step instructions for cheese pennies recipe
Here's how to create golden, crispy cheese pennies with a perfect balance of cheddar and breadcrumb crunch.
Prepare the Dough Base
In a large mixing bowl, combine the 2 cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Whisk these dry ingredients together until evenly distributed—this ensures consistent texture throughout your cheese pennies.
Cut the 0.5 cup unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs with pea-sized butter pieces remaining. This cold butter method creates flaky layers when baked.
Add the 1 tablespoon granulated sugar and mix lightly. In a separate bowl, beat the 1 whole large egg until smooth. Gradually pour the egg into the flour mixture while stirring with a wooden spoon. The dough will come together when you add about 2 tablespoons of ice water—just enough to form a soft, pliable ball.
Incorporate the Cheese and Shape
Gently knead the dough on a lightly floured surface for about 2 minutes until smooth. Divide the dough into 4 equal portions (about 4 ounces each) and wrap each in plastic wrap. Chill in the refrigerator for 30 minutes—this resting period relaxes the gluten for easier handling.
Remove one dough portion and roll it into a ½-inch thick rectangle on a floured surface. Using a 2-inch round cutter (or glass), cut out circles and gently press 1.5 tablespoons of shredded sharp cheddar cheese into the center of each circle. Fold the dough over the cheese to completely enclose it, then seal the edges by pressing with your fingers.
Roll each sealed cheese pocket into a 1-inch diameter ball, keeping the cheese centered. Place the formed cheese pennies on a parchment-lined baking sheet, spacing them about 1 inch apart for even browning. Repeat with remaining dough portions.
Create the Crispy Breadcrumb Coating
In a shallow bowl, mix the 1 cup Italian seasoned breadcrumbs with 1 teaspoon garlic powder. In another bowl, melt the 2 tablespoons unsalted butter and let it cool slightly. Dip each cheese penny into the melted butter, allowing excess to drip off, then roll thoroughly in the breadcrumb mixture.
Press the breadcrumbs firmly against each penny to ensure complete coverage. Arrange the coated cheese pennies back on the prepared baking sheet, spacing them evenly. This double-dipping technique guarantees maximum crispiness and flavor in every bite.
Bake to Golden Perfection
Preheat your oven to 375°F. Bake the cheese pennies for 15-18 minutes until they're deep golden brown with a crisp exterior. The internal temperature should reach 165°F when checked with an instant-read thermometer.
Watch closely during the last 2 minutes of baking—this is when they develop that perfect crispy crust. If they brown too quickly, tent with foil to prevent over-browning while continuing to cook through. Remove from oven and let cool on the baking sheet for 5 minutes before serving.
Serve Warm for Maximum Crunch
Transfer the cheese pennies to a wire rack to cool completely. The contrast between the warm, melty cheddar center and crispy exterior makes these bites irresistible. Serve immediately while still warm for the best texture—each bite should offer a satisfying crunch followed by gooey cheese.
These cheese pennies make an excellent appetizer for game day gatherings or a fun snack to pair with marinara sauce. Store any leftovers in an airtight container at room temperature for up to 3 days, though they're best enjoyed fresh from the oven.
Pro Tips For Making Cheese Pennies
- Chill the Dough: After mixing your flour, butter, sugar, and egg, let the dough rest in the fridge for 30 minutes—yes, even if you’re eager to roll it out. I used to skip this, and the pennies would crack or spread unevenly when baking. Cold dough behaves better, and the texture stays crisp.
- Use Sharp Cheddar: Skip the pre-shredded cheese—it’s coated with anti-caking agents that make the pennies gummy. Instead, grate your own sharp cheddar, then drain it in a towel for 10 minutes to remove excess moisture. Trust me, the flavor and texture are worth the extra step.
- Roll Thin, Even Layers: Aim for ⅛-inch thickness when rolling the dough—thicker spots bake unevenly and turn soggy. Use a rolling pin with a built-in gauge or flip the dough occasionally to keep it smooth. Uneven pennies mean some will burn while others stay doughy.
- Bake in Batches: Crowd the baking sheet, and you’ll end up with flat, sad pennies. Space them 1 inch apart and bake in two batches if needed. The air needs to circulate, or you’ll get a sad, greasy mess instead of crispy, golden coins. (I learned this after one disastrous tray.)
Regional styles of this dish
Southern Comfort Style
In the Deep South, cheese pennies often feature a Cajun-inspired twist with smoked paprika and Andouille sausage crumbles mixed into the breading. I like using sharp white cheddar for a milder flavor that pairs beautifully with the smoky spices.
For extra heat, add ½ teaspoon cayenne pepper to the breadcrumb mixture—just enough to give it a subtle kick without overwhelming the cheese. 🌶️
Midwest Twist
The Midwest version keeps things classic but adds a herbaceous touch with dried thyme and rosemary in the breadcrumbs. I’ve seen local diners use Monterey Jack cheese instead of cheddar for a creamier texture, which holds up well during baking.
The key here is toasting the breadcrumbs with the herbs in a dry pan for 3-4 minutes before coating to intensify their flavors. This approach works especially well for tailgate parties.
Italian-Inspired
For an Italian-inspired take, swap the cheddar for fontina cheese and add grated Parmesan to the breadcrumb mix. I like using panko breadcrumbs mixed with 1 teaspoon dried oregano and ½ teaspoon red pepper flakes for a crispy, slightly spicy coating.
The fontina melts beautifully, creating a rich, nutty flavor that pairs perfectly with a sun-dried tomato dip on the side. 🍅
Gluten-Free Adaptation
For those avoiding gluten, use a 1:1 gluten-free flour blend like Bob’s Red Mill and add ½ teaspoon xanthan gum to the dough for structure. Replace breadcrumbs with crushed gluten-free crackers or almond flour mixed with melted butter.
I’ve found that sharp white cheddar works best here—it melts cleanly and complements the nutty almond flour coating. Bake these at 350°F for 12-15 minutes to prevent burning while ensuring the cheese is fully melted.
Texas-Style BBQ Bites
In Texas, cheese pennies often get a savory-sweet glaze after baking. Brush the finished pennies with a mix of ½ cup BBQ sauce and 1 tablespoon honey, then broil for 1-2 minutes until caramelized.
I like using pepper jack cheese for a spicy kick and adding crushed tortilla chips to the breadcrumb mix for extra crunch. These make a fantastic game-day snack when served with cool ranch or salsa verde. 🏈
Breakfast Version
Turn these into a breakfast appetizer by adding chopped chives and crumbled bacon to the breadcrumb mix. Use Colby Jack cheese for a milder, creamier center that pairs well with the smoky bacon.
I like baking these at 375°F for 14-16 minutes and serving them with a side of maple syrup for dipping—trust me, it’s a game-changer for brunch crowds. 🍳
Nutrition facts
Frequently asked questions
Can I make cheese pennies without breadcrumbs?
For a gluten-free or low-carb version, try crushed pork rinds or almond flour mixed with melted butter. Another option is crushed cornflakes for a lighter coating. Just press the alternative coating firmly to ensure full coverage and bake at 375°F for 12-15 minutes to maintain crispiness.
Why did my cheese pennies turn out dense instead of crispy?
Overmixing the dough or skipping the 30-minute chilling step can lead to dense results. Make sure to handle the dough gently and avoid pressing too hard when shaping. Another common issue is insufficient butter in the breadcrumb mix—always use 2 tablespoons melted butter per 1 cup breadcrumbs. Bake at 375°F for 15-18 minutes and watch closely to prevent over-browning.
What’s the best cheese to use if I don’t have sharp cheddar?
Mozzarella or Monterey Jack work well for a milder flavor, while fontina adds richness. For extra meltiness, blend half cheddar and half Gouda. Avoid pre-shredded cheese with anti-caking agents—freshly shredded melts cleaner. Adjust baking time by 1-2 minutes based on cheese type.
Can I make cheese pennies ahead of time?
Yes! Shape the unbaked pennies and refrigerate them for up to 2 days before coating and baking. For longer storage, freeze shaped (uncoated) pennies on a tray, then transfer to a bag for up to 3 months. Thaw in the fridge overnight before coating and baking. Reheat baked pennies at 350°F for 5-7 minutes to restore crunch.
How do I keep the breading from falling off?
Press the breadcrumbs firmly against each penny after dipping in butter—don’t just roll lightly. Chill the coated pennies for 10 minutes before baking to help the coating set. Use panko or Italian breadcrumbs for extra stickiness, and avoid overcrowding the baking sheet. Bake at 375°F and don’t open the oven door during the first 10 minutes of baking.