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
Scale
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
