Cookie Butter Cheesecake Cookies Recipe
Imagine biting into a soft, golden cookie only to discover a creamy cheesecake center and the warm, spiced sweetness of cookie butter swirling through every layer — that’s exactly what you get with these Cookie Butter Cheesecake Cookies. This dessert is a magical mashup of your favorite cookie butter spread and the rich tang of cheesecake, all wrapped up in a tender cookie shell. Whether you’re baking for a special occasion or just to treat yourself, these cookies are guaranteed to disappear fast!
Ingredients You’ll Need
This recipe keeps things delightfully simple, but each ingredient plays a starring role in building irresistible flavor, texture, and color. The magic truly happens when these everyday items come together to create Cookie Butter Cheesecake Cookies that are so much more than the sum of their parts!
- Unsalted butter, softened: Gives the cookies a rich, tender crumb and helps blend the flavors beautifully.
- Granulated sugar: Adds sweetness and a bit of structure for that classic cookie bite.
- Brown sugar, packed: Brings moisture and a hint of caramel undertone to the cookies.
- Cookie butter (such as Biscoff): The star of the show — infuses the dough with spiced, cozy flavor.
- Large eggs: Bind the dough together and add richness.
- Vanilla extract: Rounds out the flavors and enhances the cookie butter’s aroma.
- All-purpose flour: Provides the structure for a chewy yet soft cookie.
- Baking soda: Ensures your cookies bake up with the perfect amount of lift.
- Salt: Balances all the sweetness and brings out the nuanced flavors.
- Cream cheese, softened: The secret to that luscious cheesecake center.
- Powdered sugar: Sweetens and smooths out the cream cheese filling.
- Extra cookie butter for drizzling (optional): For an extra touch of decadence and visual appeal.
- Crushed Biscoff cookies for topping (optional): Adds crunch and a pretty finish, making each bite even more special.
How to Make Cookie Butter Cheesecake Cookies
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C), ensuring a consistent temperature for even baking. Line a baking sheet with parchment paper so your cookies won’t stick and clean-up is a breeze — trust me, you’ll thank yourself later!
Step 2: Cream the Butters and Sugars
In a large mixing bowl, cream together the softened butter, both sugars, and cookie butter until the mixture is light and fluffy. This step is key for creating that soft, melt-in-your-mouth texture that defines truly great Cookie Butter Cheesecake Cookies.
Step 3: Add the Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Splash in the vanilla extract and mix until everything looks smooth and inviting. This base will carry all those wonderful flavors through every bite.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients into your wet mixture, stirring gently until just combined — take care not to overmix, as this keeps your cookies tender.
Step 5: Make the Cheesecake Filling
In a small bowl, beat the softened cream cheese with the powdered sugar until the mixture is velvety smooth. If you want easy assembly, pop this filling in the fridge for a few minutes to firm it up slightly.
Step 6: Assemble the Cookies
Scoop about 1½ tablespoons of cookie dough and flatten it in your palm. Place a teaspoon of the cream cheese mixture in the center, then gently top with another flattened piece of dough. Carefully pinch and seal the edges so the filling is completely enclosed — this is where the magic happens!
Step 7: Bake to Perfection
Arrange your filled cookie dough balls on the prepared baking sheet, leaving about 2 inches between each one to allow for spreading. Bake for 11–13 minutes, until the edges are golden and the centers are just set. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 8: Add Finishing Touches
Once your Cookie Butter Cheesecake Cookies are cooled, drizzle them with extra melted cookie butter and sprinkle with crushed Biscoff cookies if you’re feeling fancy. These little details take your cookies from delicious to downright irresistible.
How to Serve Cookie Butter Cheesecake Cookies
Garnishes
To make your cookies look as good as they taste, try drizzling them with extra warm cookie butter and topping them with a shower of crushed Biscoff cookies. The drizzle adds a glossy, decadent finish, while the cookie crumbs give a delightful crunch and visual contrast — it’s like bakery-level flair, right in your kitchen!
Side Dishes
Pairing these cookies with a tall glass of cold milk is a classic move, but they’re also fantastic with a cup of hot coffee or spiced chai. For a dessert platter, serve them alongside fresh berries or a scoop of vanilla ice cream to cut through the richness and add a burst of freshness.
Creative Ways to Present
For special occasions, stack Cookie Butter Cheesecake Cookies on a pretty cake stand, or arrange them in gift boxes tied with ribbon for a homemade treat everyone will remember. You can even sandwich a scoop of ice cream between two cookies for an unforgettable twist on the classic ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
If you have any cookies left (which is a big if!), store them in an airtight container at room temperature for up to 3 days. The cheesecake filling will keep them soft and delicious, but for best texture, enjoy them within the first couple of days.
Freezing
These cookies freeze beautifully, either baked or as unbaked, filled dough balls. To freeze baked cookies, let them cool completely and layer between sheets of parchment in an airtight container. For unbaked dough balls, freeze on a tray, then transfer to a freezer bag. They’ll keep well for up to 2 months — just bake straight from frozen, adding a minute or two to the bake time.
Reheating
If your Cookie Butter Cheesecake Cookies have been chilled or frozen, a quick 10–15 seconds in the microwave will bring back their soft, gooey centers. For a slightly crisp edge, warm them in a 300°F oven for about 5 minutes.
FAQs
Can I use a different brand of cookie butter?
Absolutely! Any creamy cookie butter spread will work well here, whether you use Biscoff, Trader Joe’s, or your favorite store brand. Just make sure it’s smooth for the best texture in your Cookie Butter Cheesecake Cookies.
Can I make these cookies gluten free?
Yes, simply swap the all-purpose flour for your favorite 1:1 gluten-free baking mix. Keep in mind that gluten-free dough can be a bit more delicate, so handle with care when assembling the cookies.
Do I need to chill the dough before baking?
It’s not strictly necessary, but if you find your dough is too soft to handle, a 20-minute chill in the fridge can help. Chilling also helps prevent too much spreading and gives you thicker, chewier Cookie Butter Cheesecake Cookies.
Can I use low-fat cream cheese in the filling?
While you can substitute low-fat cream cheese, full-fat gives the filling a richer, creamier texture. If you do use low-fat, the cookies may be slightly less decadent but still delicious.
How do I get perfect, bakery-style drizzles?
Microwave a couple of tablespoons of cookie butter for 10–15 seconds until pourable, then use a spoon or a zip-top bag with a snipped corner to drizzle over the cooled cookies. Finish with a sprinkle of crushed cookies for that picture-perfect look!
Final Thoughts
There’s something truly special about sharing a batch of homemade Cookie Butter Cheesecake Cookies with friends and family — or just treating yourself! I hope you give this recipe a try and experience the joy of that creamy, spiced surprise in every bite. Go ahead, bake a batch and watch how quickly they disappear!
Print
Cookie Butter Cheesecake Cookies Recipe
- Total Time: 37 minutes
- Yield: 18–20 cookies 1x
- Diet: Vegetarian
Description
Delight in these Cookie Butter Cheesecake Cookies—a perfect blend of soft, chewy cookie butter dough filled with a creamy cheesecake center. These American-style stuffed cookies offer a unique twist on classic cookies by combining the spiced flavor of cookie butter with smooth cream cheese filling, making them an irresistible dessert for any occasion.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- ½ cup cookie butter (such as Biscoff)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
Optional Toppings
- Extra cookie butter for drizzling
- Crushed Biscoff cookies for topping
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies bake evenly and do not stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, brown sugar, and cookie butter until the mixture is light and fluffy, which typically takes several minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate each before adding the next, then mix in the vanilla extract for enhanced flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture into the wet ingredients, mixing until just combined to avoid overworking the dough which can toughen the cookies.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy.
- Assemble Cookies: Scoop approximately 1½ tablespoons of cookie dough and flatten it in your palm. Place about 1 teaspoon of the cream cheese filling in the center, then top with another flattened dough piece. Carefully seal the edges to fully enclose the cream cheese filling to prevent leakage during baking.
- Bake: Place the stuffed cookie dough balls onto the prepared baking sheet with 2 inches of space between each to allow spreading. Bake for 11–13 minutes or until the edges turn golden and the centers are set.
- Cool and Add Toppings: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle with extra melted cookie butter and sprinkle with crushed Biscoff cookies if desired for added flavor and texture.
Notes
- For easier assembly, chill the cream cheese filling slightly before stuffing the cookies.
- You can freeze the filled dough balls and bake them straight from frozen, just add 1–2 extra minutes to the baking time.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 245
- Sugar: 17g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
