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Cheesecake Cookies

Delightful cookies featuring a creamy cheesecake filling encased in a soft cookie, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter (Softened) Provides richness and depth.
  • 1 cup Granulated Sugar Adds sweetness and texture.
  • 1 cup Brown Sugar Contributes moisture and a hint of caramel flavor.
  • 2 large Eggs Binds the ingredients for a perfect dough consistency.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor with its warm notes.
  • 3 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 1 teaspoon Baking Soda Helps the cookies rise beautifully.
  • 0.5 teaspoon Salt Balances sweetness.
  • 1 teaspoon Ground Cinnamon Adds a warm, comforting spice.
For the Cream Cheese Filling
  • 8 oz Cream Cheese (Softened) Creates a luscious filling.
  • 0.5 cup Powdered Sugar Sweetens the cream cheese mixture.
  • 1 tablespoon Milk Helps achieve a creamy texture in the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until combined.
  6. In another bowl, beat the cream cheese with powdered sugar and milk until smooth and creamy.
Assembly and Baking
  1. Scoop about a tablespoon of cookie dough, flatten it, place a dollop of cream cheese filling in the center, then fold the dough around the filling.
  2. Arrange the filled cookie balls on the baking sheet, spaced 2 inches apart, and bake for 10-12 minutes.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Store leftovers in an airtight container for up to 5 days at room temperature or 1 week in the refrigerator. For longer storage, freeze in a single layer before transferring to a freezer-safe bag.