Appetizers
This cheese pennies recipe delivers crispy, golden bites of cheddar perfection in just 15 minutes—no fancy equipment needed. The secret lies in a simple breadcrumb coating that creates that signature crunch while keeping the cheese tender inside.
I developed this version after testing countless methods, and it consistently delivers restaurant-quality results at home.
What makes these cheese pennies stand out is their foolproof technique: small cheese pieces coated in seasoned breadcrumbs, then baked until golden and crispy. You can use sharp cheddar for classic flavor or experiment with mozzarella for a milder taste.
The recipe scales easily, making it perfect for parties or snacking.
By the time they emerge from the oven, you'll have crispy, bite-sized cheese morsels that are impossible to resist. Serve them warm with marinara sauce for dipping or pair with beer and chips for game day.
The texture is what makes them special—crunchy outside, gooey inside, with that satisfying snap when you bite.
For added versatility, try gluten-free breadcrumbs or vegan cheese alternatives. This recipe proves you don’t need deep-frying to achieve crispy results—just a hot oven and a little patience. Let’s get started on these addictive bites!
Ingredients for cheese pennies
Sharp cheddar, crispy breadcrumbs, and a few pantry staples—everything you need for addictive cheese pennies.
| Ingredient | Amount | Notes |
|---|---|---|
| Sharp Cheddar Cheese 🧀 | 12 oz | Aged 6-12 months for best flavor |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Light and crispy texture |
| All-Purpose Flour 🌾 | ½ cup | For light coating before breadcrumbs |
| Granulated Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain preferred |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Paprika 🌶️ | ½ tsp | Smoked for extra depth |
| Large Eggs 🥚 | 1 whole | Room temperature for best coating |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For brushing cheese pieces |
| Unsalted Butter 🧈 | 2 tbsp | Melted for crispy finish |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The cheddar is non-negotiable here—sharp, aged varieties melt perfectly and pack the most flavor. Kraft or Cabot work great, but if you're feeling fancy, grab a wedge of aged cheddar from the deli counter (it's worth the extra $2). For the breadcrumbs, panko is your best bet—it's lighter and crunchier than regular breadcrumbs. No panko? Crush up gluten-free bread or cornflakes for a similar effect. The key is keeping everything dry; wet breadcrumbs will turn to paste instead of crispy bites.
No panko? Gluten-free breadcrumbs or crushed cornflakes work in a pinch. Short on sharp cheddar? Mozzarella or Gouda can sub (but expect milder flavor). The egg wash is crucial—room temperature eggs coat better, so pull them out 30 minutes early. For extra crunch, mix a pinch of cornstarch into the breadcrumbs before coating. And if you're feeling adventurous, swap half the breadcrumbs for crushed potato chips—trust me, it works. The parsley is optional but adds a fresh pop of color (and flavor) when sprinkled on top after baking.
These stay crispy for about 20 minutes after baking, so serve them immediately. For leftovers, store in an airtight container at room temperature—they'll lose crunch but reheat beautifully in a 350°F oven for 5-7 minutes. Freezing? Not ideal—they turn soggy. But if you must, freeze on a tray first, then transfer to a bag for up to 1 month. Pro tip: Double the batch and freeze half—game day savior.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear by this recipe because it’s basically no-brainer cooking—just roll, coat, bake. The panko and flour mix sticks like glue, so no fancy shaping skills needed. Even when I’m distracted (looking at you, mid-episode snacking), these hold together.
- Crispy-Creamy Magic: That sharp cheddar melts into gooey perfection while the panko turns golden and addictive. The garlic powder gives it a punch without overpowering—like a hug for your taste buds. Honestly, the first bite makes me want to make a whole batch.
- Game for Any Meal: I keep these in my freezer for lazy nights or last-minute gatherings. Toss them into pasta, melt them over burgers, or just eat them straight up with a cold beer. They’re the ultimate “I’ll make it work” snack that actually works.
- Budget Stretch: Sharp chedddar’s a pantry staple, panko’s cheap, and you won’t need much else. A single batch feeds four and costs less than takeout. Between us, I’ve made these for date night, game day, and even my kid’s soccer fundraiser—zero guilt, all flavor.
Step-by-step instructions for crispy cheddar bites
Here's how to turn that sharp cheddar into golden, crunchy cheese pennies with a perfect balance of chewy centers and crispy exteriors.
Prep the Cheese for Maximum Crispiness
Cut the 12 oz sharp cheddar cheese into ¼-inch thick slices, then cut each slice into ¼-inch thick sticks—these will be your cheese pennies. I like to work quickly here since cheese can soften if left out too long. Arrange them on a parchment-lined baking sheet and brush each piece lightly with the 1 tablespoon extra-virgin olive oil. This creates a barrier that helps the breading stick and promotes even browning.
While the cheese sits, melt the 2 tablespoons unsalted butter in a small saucepan over low heat until just liquid. Keep it warm but not bubbling—you'll use this later for finishing. The butter adds richness that balances the sharpness of the cheddar and helps create that golden crust.
Create the Breading Station
In a shallow bowl, whisk together the 0.5 cup all-purpose flour, 1 tablespoon granulated garlic powder, 1 teaspoon diamond crystal kosher salt, 0.5 teaspoon ground black pepper, and 0.5 teaspoon paprika. This dry mix is your first layer of flavor and texture. In a second bowl, beat the 1 whole large egg until just combined—it should be slightly frothy but not overly thick.
Set up a third bowl with the 1.5 cups panko breadcrumbs. The key here is to work in batches—dip each cheese stick first into the flour mixture, letting any excess fall off, then into the beaten egg, and finally into the panko. Press the panko gently but firmly onto each piece so it adheres evenly. This triple-layer technique (flour, egg, breadcrumbs) is what guarantees that crispy exterior we're after.
Bake Until Golden and Crispy
Preheat your oven to 400°F and line a second baking sheet with parchment paper. Arrange the breaded cheese sticks in a single layer, spacing them about ½ inch apart—this prevents them from steaming instead of browning. Bake for 12-15 minutes, flipping halfway through at the 8-minute mark, until they're deep golden brown with crisp edges.
Watch closely in the last few minutes—panko burns faster than it crisps. If any pieces start to darken too quickly, move them to a different part of the oven. The cheese should be fully set inside with no soft spots when you cut into one. Remove from the oven and immediately drizzle with the warm melted butter, tossing gently to coat. This step adds that signature buttery finish that makes these bites irresistible.
Finish and Serve Immediately
Transfer the crispy cheese pennies to a serving platter and sprinkle with the 0.25 cup chopped fresh parsley. The parsley adds a fresh contrast to the rich, cheesy bites and makes them look restaurant-worthy. Serve them warm while they're still crispy—these won't keep their texture for long once cooled.
For extra flavor, I like to serve them with a side of marinara sauce or honey mustard for dipping. The contrast of the warm, crispy cheese with the cool, tangy sauce is pure magic. Store any leftovers in an airtight container, but honestly? They won't last that long—these disappear faster than you can say "cheese."
Pro Tips For Making Cheese Pennies
- Chill the Cheese First: I learned this the hard way—room-temperature sharp cheddar stretches like taffy and turns into a greasy mess. Pop it in the fridge for 30 minutes before shaping, and your pennies will hold together like they’re supposed to. Trust me, you’ll notice the difference.
- Toast Panko Before Mixing: Dry panko in a skillet over medium heat for 2-3 minutes before adding it to your flour mix. It’ll crisp up better and give those cheese pennies a proper crunch instead of a soggy bite. (Yes, even if you’re impatient like me.)
- Skip the Overmixing: Once you press the cheese into the breadcrumb mixture, resist the urge to smoosh it into submission. Overworking it turns the panko into a paste and ruins the texture. A quick press and roll is all you need—your future self will thank you.
- Salt the Panko, Not Just the Cheese: Diamond Crystal kosher salt is your friend here, but don’t dump it all on the cheese. Sprinkle half into the panko mix—it’ll distribute evenly and cut through the richness better than just salting the outside. (Your taste buds will notice.)
Storing and reheating your leftovers
Room Temperature Storage
These cheese pennies stay crispy for about 20 minutes after baking, so serve them immediately for that satisfying crunch. If storing leftovers, transfer them to an airtight container at room temperature—just know they’ll lose some crunch over time.
I like to keep them in a glass container with a tight lid (like Pyrex) to maintain as much crispness as possible for up to 2 days. 🥫
Oven Reheating Method
For the best texture recovery, reheat in a 350°F oven for 5-7 minutes on a parchment-lined tray. Spread them in a single layer and let them crisp up again—this works better than the microwave, which can make them soggy.
I often reheat just a few at a time so they stay golden and crispy, not rubbery. 🔥
Freezing Limitations
Freezing isn’t ideal for cheese pennies—they tend to lose their crispy texture and become more like cheesy croutons. However, if you must freeze them, first arrange on a tray to freeze solid, then transfer to a ziplock bag for up to 1 month.
Thaw in the fridge overnight and reheat in the oven as directed above. Honestly, I’d rather make fresh batches for game day than risk the texture! ❄️
Make-Ahead Tips
Double the recipe and freeze half the unbaked cheese sticks in a freezer-safe bag. When ready to bake, simply follow the same instructions—no need to thaw first. This is my go-to strategy for parties: bake fresh from frozen, and they’ll still come out crispy and delicious.
Just add 2-3 extra minutes to the baking time. 💡
Dipping Sauce Pairings
Reheated cheese pennies pair perfectly with warm dipping sauces. My favorites include marinara sauce (classic), honey mustard (sweet and tangy), or even spicy mayo (for heat lovers). Serve the sauce in a small bowl or individual ramekins for easy dipping.
The contrast of warm, crispy cheese with cool, tangy sauce is what makes these bites irresistible! 🍽️
Nutrition facts
Frequently asked questions
Can I use mozzarella instead of cheddar for this recipe?
Yes, but expect a milder flavor and slightly softer texture. Mozzarella melts faster, so bake them for 10-12 minutes instead of 12-15 minutes to avoid over-browning. For extra crispiness, add 1 tablespoon cornstarch to the breadcrumb mix.
Why did my cheese pennies turn out greasy instead of crispy?
This usually happens when the cheese isn't fully set inside or the breading isn't pressed firmly enough. Make sure to bake at 400°F and flip halfway through. Also, pat the cheese sticks dry before breading—any moisture will prevent proper crisping. For extra insurance, chill the breaded pieces for 10 minutes before baking.
What's the best way to make these gluten-free?
Replace the panko with gluten-free breadcrumbs or crushed cornflakes, and use a gluten-free flour blend for the dry coating. For even better results, mix ½ cup almond flour with 1 teaspoon xanthan gum to replace the all-purpose flour. The texture will still be crispy, just with a slightly nuttier flavor.
Can I make cheese pennies without an oven?
Use an air fryer at 375°F for 8-10 minutes, shaking halfway. For a stovetop method, heat ¼ inch oil in a skillet over medium heat and fry for 2-3 minutes per side until golden. Both methods work, but the air fryer gives the crispiest results with less mess.
How do I prevent the cheese from oozing out when baking?
Cut the cheese into ¼-inch thick sticks and chill them for 15 minutes before breading. This firms up the cheese so it holds its shape. Also, don't overfill the baking sheet—crowding causes steam, which makes the cheese soften faster. Bake in batches if needed.