If you’ve got an incurable sweet tooth and a love of creative cookie mashups, get ready for Cookie Butter Cheesecake Cookies! Imagine golden cookies hugging a pocket of tangy cheesecake, all with the unforgettable spiced flavor of cookie butter. These are not just cookies—they’re pure dessert joy with a heart of creamy magic in every bite. Whether you’re a Biscoff fanatic or cheesecake devotee, this dreamy treat brings the best of both worlds right to your kitchen.
Ingredients You’ll Need
The real charm of Cookie Butter Cheesecake Cookies is in how easy-to-find pantry staples come together in the most magical way. Each ingredient plays a special role, giving the cookies softness, lift, lush flavor, and a creamy filling you’ll want to eat by the spoonful.
- All-purpose flour: The trusty base for a tender, sturdy cookie that surrounds the cheesecake filling perfectly.
- Baking soda: Just enough leavening for cookies that puff up without losing structure.
- Salt: A pinch brings out all the deep, warm flavors—don’t skip it!
- Unsalted butter, softened: Adds richness and ensures your dough comes together seamlessly.
- Granulated sugar: Brings sweetness and helps create the perfect moist cookie texture.
- Packed brown sugar: For wonderful chew and a subtle hint of caramel that cozies up to the cookie butter flavor.
- Large egg: Helps everything blend together and gives the cookies a lovely rise.
- Vanilla extract: Adds fragrant depth to both the dough and filling—one of those small, powerful touches!
- Cookie butter (like Biscoff spread): This is the star: it adds an unforgettable spice, buttery richness, and melt-in-your-mouth texture.
- Cream cheese, softened: For the center—you’ll want it creamy so it swirls effortlessly and bakes up luscious.
- Powdered sugar: Sweetens the cheesecake filling and keeps it perfectly smooth.
- White chocolate chips (optional): Press a few onto the tops for pockets of sweetness and a pretty finish—totally optional, but always fun!
How to Make Cookie Butter Cheesecake Cookies
Step 1: Prep Your Oven and Ingredients
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. This simple prep step makes cleanup easy and helps the cookies bake evenly. Trust me, you’ll want to have everything ready before you dive into the mixing—these Cookie Butter Cheesecake Cookies come together quickly!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking soda, and salt. This step ensures that the leavening and salt are distributed evenly, which means every cookie gets its perfect bite. Set the bowl aside and get ready for the real magic.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. You’re looking for a fluffy texture—this is the secret to soft, bakery-worthy Cookie Butter Cheesecake Cookies. A hand mixer or stand mixer works best for this, but a little elbow grease with a spoon can do the trick in a pinch.
Step 4: Add Egg, Vanilla, and Cookie Butter
Beat in the egg, vanilla extract, and luscious cookie butter until everything is smooth and beautifully combined. Take a deep breath—the aroma at this stage is unbeatable! The cookie butter brings that signature spiced warmth, making you want to sneak a taste already.
Step 5: Combine Wet and Dry Mixtures
Gradually mix the dry ingredients into the wet mixture, just until no more streaks of flour remain. Don’t overmix—just enough so you don’t see dry patches. If you have time, pop the dough in the fridge for 30 minutes. This chill makes it much easier to shape and seal with the cheesecake filling later on.
Step 6: Prepare Cheesecake Filling
In a separate small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. The filling should be thick, spreadable, and irresistible. Having it ready makes assembling the Cookie Butter Cheesecake Cookies a breeze.
Step 7: Assemble the Cookies
Scoop out about a tablespoon of cookie dough and flatten it slightly in your hand. Place a teaspoon of cheesecake filling in the center, then gently fold the dough around the filling to seal it completely. This part is a little messy but totally worth it—just be sure the filling is hidden so it doesn’t leak out during baking.
Step 8: Add Toppings and Bake
Place the filled dough balls on your prepared baking sheet about two inches apart. If you love a touch of extra sweetness, press a few white chocolate chips onto each cookie. Bake for 10 to 12 minutes until the edges are set and lightly golden, but don’t overbake—you want the centers to stay deliciously soft. Let them cool on the sheet for about 5 minutes before transferring to a wire rack.
How to Serve Cookie Butter Cheesecake Cookies
Garnishes
A drizzle of extra cookie butter or a dusting of powdered sugar on cooled Cookie Butter Cheesecake Cookies adds a gorgeous bakery touch. For a pop of color, a few crushed Biscoff cookies or festive sprinkles on top are always a hit at parties.
Side Dishes
Pair these cookies with a cold glass of milk, a cozy mug of chai, or even espresso to balance the sweetness. They’re also wonderful served alongside fresh berries or a scoop of vanilla ice cream for a truly decadent dessert plate.
Creative Ways to Present
For gatherings, pile Cookie Butter Cheesecake Cookies high on a tiered stand or wrap up individually in parchment and twine for delightful edible favors. Serve warm so the cheesecake filling is gooey, or chill them for a cool, creamy bite. They make a memorable addition to any cookie swap—or a “just because” treat for yourself!
Make Ahead and Storage
Storing Leftovers
Because of the creamy cheesecake centers, it’s best to store leftover Cookie Butter Cheesecake Cookies in an airtight container in the refrigerator. They stay fresh and delicious for up to five days—if they last that long!
Freezing
These cookies freeze beautifully! Once cooled, layer them with parchment in an airtight container and freeze for up to two months. Thaw at room temperature when you’re ready to indulge, and they’ll taste just as amazing as the day you baked them.
Reheating
If you prefer your cookies warm and melty, give them a quick 10-second zap in the microwave straight from the fridge. The filling turns dreamily creamy again and the cookie softens a bit—just like fresh-baked!
FAQs
Can I use crunchy cookie butter instead of creamy?
Absolutely! Crunchy cookie butter will add tiny bits of caramelized cookie and extra texture to your Cookie Butter Cheesecake Cookies. Just be sure your dough still comes together easily—if it feels too thick, add a teaspoon of milk.
Can I make the dough ahead and bake later?
Yes, you can chill the cookie dough up to 48 hours before shaping and baking. Or, shape and fill the dough balls, then refrigerate them covered on a baking sheet until you’re ready to bake fresh cookies on demand!
Is it okay to skip the white chocolate chips?
They’re completely optional. The Cookie Butter Cheesecake Cookies taste incredible on their own, but if you’re a white chocolate lover, adding a few chips gives them extra sweetness and a professional look.
What’s the best way to get the cheesecake filling in the center?
Chilling the dough helps, but also use a mini cookie scoop for both dough and filling to keep portions even. Flatten the dough a bit, drop your cheesecake dollop in the center, and gently pinch the dough closed to fully conceal the filling.
Do I need to refrigerate these cookies after baking?
Yes, because the cheesecake filling is perishable, it’s safest (and tastiest) to keep leftover Cookie Butter Cheesecake Cookies stored in the fridge. They’re wonderful cold or gently warmed before serving!
Final Thoughts
Few things beat the magic of homemade Cookie Butter Cheesecake Cookies—they’re a little bit indulgent, a lot decadent, and sure to dazzle anyone lucky enough to try one. I hope these truly become a favorite in your cookie rotation. Trust me, you’ll be making them again and again!
Print
Cookie Butter Cheesecake Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These irresistible Cookie Butter Cheesecake Cookies combine the flavors of cookie butter and cream cheese for a decadent treat that is sure to impress. These stuffed cookies are perfect for any dessert lover!
Ingredients
Dough:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cookie butter (such as Biscoff spread)
- 1/2 cup white chocolate chips (optional)
Cream Cheese Filling:
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 350°F.
- Prepare dough: Whisk flour, baking soda, and salt in a bowl. In a separate bowl, beat butter and sugars until creamy. Add egg, vanilla, and cookie butter. Gradually mix in dry ingredients.
- Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth.
- Assemble cookies: Scoop dough portions, add cream cheese filling, seal, and place on baking sheet. Add white chocolate chips on top if desired.
- Bake: Bake for 10–12 minutes until golden. Cool before serving.
Notes
- Chilling the dough for 30 minutes before shaping helps with filling and sealing.
- Store cookies in the refrigerator to maintain the freshness of the cream cheese center.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
