Description
Delight in these rich and creamy Cookie Butter Cheesecake Cookies featuring a soft, buttery dough enveloping a luscious cream cheese filling. Perfectly baked to golden edges, they offer a unique twist on classic cookies with the irresistible flavor of cookie butter paired with creamy cheesecake.
Ingredients
Scale
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
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 prepare for baking the cookies.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, cookie butter, and white sugar until the mixture becomes light and fluffy, creating a smooth base for the dough.
- Add Egg and Vanilla: Beat in the egg and vanilla extract to the creamed mixture, ensuring they are fully incorporated for flavor and texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Prepare Filling: In a small bowl, stir together the softened cream cheese and powdered sugar until the filling is smooth and creamy, ready to be added inside the cookies.
- Form Cookies: Roll the cookie dough into approximately 1.5 tablespoon-sized balls. Flatten each ball slightly and place a small amount of cream cheese filling in the center. Carefully pinch the dough around the filling to seal it completely inside.
- Arrange on Baking Sheet: Place the stuffed cookies on the prepared baking sheet spaced about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges turn a golden brown, indicating they are cooked through.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes to set, then transfer them onto a wire rack to cool completely before serving.
Notes
- Ensure the cream cheese is properly softened for the filling to spread smoothly inside the dough.
- Do not overmix the dough after adding dry ingredients to keep the cookies tender.
- If cookie butter is not available, speculoos spread can be a good substitute.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For extra flavor, consider adding a pinch of cinnamon to the dough mixture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
