Description
These Cookie Butter Cheesecake Cookies blend the rich, velvety flavors of cookie butter with creamy cheesecake filling, creating a perfectly soft and irresistible treat. With a tender cookie exterior encasing a luscious cream cheese center, these cookies are ideal for dessert lovers looking for a unique twist on classic cookies.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1 cup cookie butter
- 1/2 cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
Cream Cheese Filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Cookie Butter: In a large mixing bowl, beat together the softened butter, cookie butter, and white sugar until the mixture is light and fluffy, which helps incorporate air for a soft cookie texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until they are fully combined, enhancing the flavor and structure of the dough.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry flour mixture into the wet butter mixture, stirring until just combined to avoid overworking the dough and toughening the cookies.
- Prepare Cream Cheese Filling: In a small bowl, stir together the softened cream cheese and powdered sugar until smooth and creamy, providing a sweet, tangy filling.
- Shape Cookies: Roll the cookie dough into balls approximately 1.5 tablespoons each. Flatten them slightly, then place a small spoonful of the cream cheese mixture in the center. Carefully pinch the dough around the filling to completely seal it inside.
- Arrange on Baking Sheet: Place the filled cookies on the prepared baking sheet spaced about 2 inches apart to allow room for expansion during baking.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges turn golden, indicating doneness.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- If the dough feels too sticky to handle, chill it for 15-20 minutes before shaping.
- Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For an added texture, consider rolling the dough balls in granulated sugar before baking.
