Description
These Cookie Butter Cheesecake Cookies combine the rich, creamy flavor of cheesecake with the warm, spiced taste of cookie butter for a soft and indulgent treat. Featuring a buttery cookie base filled with a smooth cream cheese center, these cookies are perfect for a unique dessert or an impressive snack to share with friends and family.
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 Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, cookie butter, and white sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the butter-sugar mixture, mixing well to combine and add moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined to avoid overworking the dough.
- Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy, creating the rich filling for the cookies.
- Form Cookies: Roll the cookie dough into balls about 1.5 tablespoons each. Flatten each ball slightly and place a small spoonful of the cream cheese filling in the center. Carefully pinch the dough around the filling to seal it completely inside.
- Arrange on Baking Sheet: Place the filled cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn golden brown, indicating they are cooked through.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, allowing the cookies to set properly.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not over-bake the cookies to maintain a soft and chewy texture.
- You can refrigerate the dough before baking if it becomes too soft to handle.
- Use parchment paper or a silicone baking mat to prevent sticking and ease cleanup.
- Store cookies in an airtight container at room temperature for up to 3 days.
