Name: Cheesecake Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup brown sugar, packed; 2 large eggs; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 8 ounces cream cheese, softened; 1/4 cup granulated sugar (for filling); 1/2 teaspoon vanilla extract (for filling)

Cheesecake cookies are the ultimate dessert mashup: soft, buttery cookies filled with a creamy, tangy cheesecake center. They combine the richness of cheesecake with the comfort of a cookie, making them a delightful treat for any occasion.

Why I Love This Recipe

I adore this recipe because it brings together two of my favorite desserts into one irresistible bite. The contrast between the chewy cookie exterior and the smooth, creamy cheesecake filling is simply divine. Plus, they’re versatile enough to customize with various flavors and mix-ins, making them perfect for sharing or indulging on my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces cream cheese, softened
1/4 cup granulated sugar (for filling)
1/2 teaspoon vanilla extract (for filling)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In another bowl, prepare the cheesecake filling by mixing the softened cream cheese, granulated sugar, and vanilla extract until smooth.
Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place a teaspoon of the cheesecake filling in the center and fold the dough around it, sealing the edges to encase the filling completely.
Place the filled cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies. Preparation time is about 20 minutes, and baking time is 12-15 minutes per batch, depending on your oven.

Variations

I enjoy experimenting with different flavors and add-ins to keep things interesting:

Fruit-Filled: Add a spoonful of fruit preserves or jam along with the cheesecake filling for a fruity twist.
Chocolate Chip: Mix mini chocolate chips into the cookie dough for added texture and flavor.
Nutty Delight: Incorporate chopped nuts like pecans or walnuts into the dough for a crunchy element.
Spiced Up: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.

Storage and Reheating

To keep the cookies fresh, I store them in an airtight container in the refrigerator for up to 5 days. If I want to enjoy them warm, I reheat them in the microwave for about 10-15 seconds. For longer storage, I freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to eat, I thaw them at room temperature or warm them in the microwave.

FAQs

What kind of cream cheese should I use?

I recommend using full-fat block cream cheese for the best texture and flavor. Avoid using whipped or spreadable cream cheese, as they can affect the consistency of the filling.

Can I make the dough ahead of time?

Yes, I often prepare the cookie dough in advance and refrigerate it for up to 48 hours. Just be sure to let it sit at room temperature for about 15 minutes before assembling the cookies to make it easier to handle.

How do I prevent the filling from leaking out?

To avoid leaks, I make sure to seal the cookie dough completely around the cheesecake filling, pinching the edges together and smoothing out any seams.

Can I freeze the unbaked cookies?

Absolutely! I assemble the cookies and place them on a baking sheet in the freezer until firm, then transfer them to a freezer-safe bag. When I’m ready to bake, I add a couple of extra minutes to the baking time without thawing them first.

What if I don’t have a mixer?

No problem! I can mix the dough and filling by hand using a sturdy spoon or spatula. It might take a bit more effort, but the results are just as delicious.

Conclusion

Cheesecake cookies are a delightful fusion of two classic desserts, offering a creamy surprise inside every soft, chewy bite. Whether I’m baking them for a special occasion or just to satisfy a sweet craving, they never disappoint. I love how versatile they are, allowing me to get creative with flavors and mix-ins. Give this recipe a try, and I’m sure you’ll fall in love with these indulgent treats just as much as I have.