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
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
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.
