Description
Cheesecake cookies combine the creamy richness of cheesecake with the soft, chewy texture of cookies, offering a deliciously indulgent treat perfect for any occasion.
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)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 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 flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In another bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth to make the filling.
- Scoop a tablespoon of cookie dough, flatten slightly, and place a teaspoon of cheesecake filling in the center. Fold the dough around the filling and seal the edges.
- Place filled cookie dough balls onto the baking sheet, spaced about 2 inches apart.
- Bake for 12-15 minutes until the edges are golden brown.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Use full-fat block cream cheese for best results.
- Dough can be made ahead and refrigerated for up to 48 hours.
- Ensure the cookie dough completely seals around the filling to prevent leaks.
- Cookies can be frozen before or after baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
