If you adore the indulgent richness of cheesecake paired with the cozy, spiced charm of cookie butter, you are in for an unforgettable treat with this Cookie Butter Cheesecake Cookies Recipe. These delightful cookies combine creamy cheesecake filling nestled inside a warm, buttery cookie that carries the unique flavor of cookie butter. The contrast between the soft, tangy center and the slightly crisp, fragrant outer cookie creates a perfect bite every time. Whether you’re baking for a holiday gathering, a casual get-together, or simply to satisfy your sweet tooth, this recipe promises to become one of your new favorites, delivering comfort and joy in every mouthful.
Ingredients You’ll Need
The ingredient list for this Cookie Butter Cheesecake Cookies Recipe is wonderfully simple but totally crucial for nailing the perfect balance of flavors and textures. Each component plays an essential role, from the creamy body of the cookie butter and cream cheese to the structure provided by flour and the subtle lift from baking soda. Together, they make magic happen in your kitchen.
- 1 cup butter, softened: Provides richness and a tender crumb to the cookie.
- 1 cup cookie butter: The star ingredient, offering that unmistakable spiced, caramelized flavor.
- 1/2 cup white sugar: Adds just enough sweetness to balance the spices without overpowering.
- 1 egg: Helps bind the dough together for perfect consistency.
- 1 tsp vanilla extract: Enhances the overall flavor with warm, sweet undertones.
- 2 cups all-purpose flour: Gives the cookies their sturdy base and soft texture.
- 1 tsp baking soda: Provides lift for a light, airy bite.
- 1/4 tsp salt: Balances sweetness and deepens flavors.
- 1/2 cup cream cheese, softened: Creates the luscious cheesecake filling at the center.
- 1/4 cup powdered sugar: Sweetens and smooths the cream cheese filling.
How to Make Cookie Butter Cheesecake Cookies Recipe
Step 1: Preheat Your Oven and Prepare the Pan
Start by setting your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and come off the sheet effortlessly, keeping their shape and texture intact.
Step 2: Cream Butter, Cookie Butter, and Sugar
In a large mixing bowl, beat together the softened butter, cookie butter, and white sugar until the mixture is light and fluffy. This not only blends the flavors beautifully but also introduces air, which helps your cookies rise gently and stay tender.
Step 3: Add Egg and Vanilla
Next, beat in the egg and vanilla extract until fully incorporated. The egg acts as a glue to hold everything together, while the vanilla lifts and rounds out the flavor profile, enhancing the cookie butter’s natural sweetness and spice.
Step 4: Combine Dry Ingredients and Mix
Whisk the flour, baking soda, and salt in a separate bowl to ensure even distribution of the leavening. Gradually add these dry ingredients to your wet batter, mixing just until combined to avoid overworking the dough, which keeps your cookies tender, not tough.
Step 5: Prepare the Cheesecake Filling
In a small bowl, blend the softened cream cheese and powdered sugar until smooth and creamy. This filling is the surprise inside your cookie, delivering a tangy and sweet contrast to the cozy cookie butter exterior.
Step 6: Shape Cookies and Fill
Roll the dough into balls about 1.5 tablespoons each. Gently flatten each ball and place a small dollop of the cream cheese mixture in the center. Pinch the dough around the filling carefully to seal it inside. This step is key to keeping that luscious cheesecake center from leaking as they bake.
Step 7: Bake Until Golden
Place the filled cookies on your prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges just start to turn golden. The aroma at this point is simply irresistible—warm, buttery, and sweetly spiced with a hint of tang.
Step 8: Cool and Enjoy
After baking, allow the cookies to rest on the baking sheet for a few minutes to set up before transferring to a wire rack to cool completely. This cooling time is critical for perfect texture—soft in the center with just the right amount of crisp at the edges.
How to Serve Cookie Butter Cheesecake Cookies Recipe
Garnishes
To make these cookies look as fantastic as they taste, consider dusting them lightly with powdered sugar for a snow-kissed finish. You can also drizzle a bit of melted white chocolate over the top for an elegant touch that complements the creamy cheesecake filling beautifully.
Side Dishes
These cookies pair wonderfully with a simple cup of coffee, chai tea, or even a glass of cold milk. The warm spices and creamy centers balance perfectly with the bitter or bland contrast of these drinks, elevating your snack or dessert experience to something truly special.
Creative Ways to Present
For a charming presentation, stack the Cookie Butter Cheesecake Cookies Recipe on a festive platter, alternating layers of parchment paper sprinkled with a pinch of cinnamon or crushed speculoos cookies. You can also serve them alongside a small bowl of homemade cookie butter or cream cheese frosting for extra indulgence. These little touches make your cookies a standout at any gathering.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 3 days to maintain freshness. If you want to extend their life, refrigeration helps keep the cream cheese filling firm and the cookie fresh for about a week.
Freezing
You can freeze these cookies either before baking or after cooling. If freezing pre-baked dough balls, wrap them tightly and freeze for up to 3 months; just thaw and bake when ready. For baked cookies, place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe container or bag for up to 2 months.
Reheating
When you want to enjoy your cookies warm, reheat them gently in a 300°F oven for about 5 minutes or microwave individually for 10-15 seconds. This brings back that fresh-from-the-oven softness and unlocks the cheesecake filling’s creamy texture anew.
FAQs
Can I use regular peanut butter instead of cookie butter?
While peanut butter will give the cookies a different flavor profile, it won’t quite replicate the unique spiced caramel notes of cookie butter. For the authentic Cookie Butter Cheesecake Cookies Recipe experience, cookie butter is definitely worth seeking out.
Is the cream cheese filling safe to eat without baking?
Since the cream cheese is baked inside the cookie, it cooks gently during baking which makes it safe. However, avoid tasting raw cookie dough that contains cream cheese as it could carry risk from raw eggs.
Can I make these cookies dairy-free?
Substituting dairy ingredients for non-dairy alternatives like vegan butter and cream cheese can work, but it might alter texture or taste slightly. Be sure to choose a dairy-free cookie butter or make your own for full friendliness to vegan diets.
How do I prevent the cream cheese filling from leaking out?
Properly sealing the dough around the filling is key. Take care to pinch the edges firmly and gently flatten the cookie balls without pressing the filling through. If dough is too soft, chilling briefly before baking can help.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped nuts or mini chocolate chips make delightful additions to the dough, adding extra texture and flavor complexity. Just fold them gently into the dough after adding the dry ingredients.
Final Thoughts
I can’t recommend enough how rewarding it is to bake and share this Cookie Butter Cheesecake Cookies Recipe. Not only do they fill your kitchen with an incredible aroma, but their soft, creamy, and spiced character makes every bite memorable. Whether it’s for a special occasion or a delicious daily treat, these cookies have all the warmth and comfort of your favorite childhood desserts, updated with a sophisticated twist that guests and family alike will adore. Go on, give them a try—you’ll be so glad you did!
Print
Cookie Butter Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these indulgent Cookie Butter Cheesecake Cookies that combine the rich, spiced flavor of cookie butter with a creamy cheesecake center. These soft and chewy cookies are perfect for satisfying sweet cravings and making any occasion special.
Ingredients
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
Cheesecake Filling
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, cookie butter, and white sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract thoroughly to incorporate moisture and flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined to avoid overworking the dough.
- Prepare Cheesecake Filling: In a small bowl, mix the softened cream cheese and powdered sugar together until smooth and creamy, forming the luscious cheesecake center.
- Shape Cookies with Filling: Roll the cookie dough into balls about 1.5 tablespoons each. Flatten each ball slightly, then place a small amount of the cream cheese mixture in the center. Carefully pinch the dough around the filling to seal it inside.
- Arrange on Baking Sheet: Place the filled cookies on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading while baking.
- Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies turn golden brown, indicating they are fully baked.
- Cool: Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For best results, use softened butter and cream cheese to ensure smooth mixing.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- If the dough is too sticky to roll, chill it in the refrigerator for 15-20 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen before baking; freeze arranged and filled dough balls, then bake directly from frozen adding an extra 2-3 minutes baking time.
