Irresistible Cheesecake Cookies
These soft, buttery cookies cradle creamy pockets of tangy cheesecake filling, creating the perfect harmony of flavors and textures in every bite. The ultimate cookie experience that combines two beloved desserts into one irresistible treat.
Equipment
- 1 Electric Mixer Handheld or Stand Mixer with paddle attachment
- 2 mixing bowls Small for filling, Large for dough
- 1 Rubber spatula
- 1 Small Cookie Scoop approx. 1 Tablespoon size - helpful for filling
- 1 Medium Cookie Scoop approx. 1.5-2 Tablespoon size - for dough
- 2 Baking Sheets
- 1 Parchment Paper or Silicone Baking Mats
- 1 Wire cooling rack
Ingredients
Cheesecake Filling
- 8 oz Full-Fat Block Cream Cheese Room temperature, block style (not spreadable tub variety)
- 1/3 cup Granulated Sugar 67g
- 1 tsp Pure Vanilla Extract
- 1/4 tsp Lemon Zest Optional, adds extra tang
- 1 pinch Salt
Cookie Dough Base
- 2 1/4 cups All-Purpose Flour 280g, spoon and level correctly
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 cup Unsalted Butter 170g, softened but not melted
- 1/2 cup Granulated Sugar 100g
- 1/2 cup Light Brown Sugar 100g, packed
- 1 large Egg Room temperature
- 1 tsp Pure Vanilla Extract
Instructions
Prepare the Cheesecake Filling
- In a small bowl, combine the room temperature block cream cheese, granulated sugar, vanilla extract, (optional lemon zest), and pinch of salt.8 oz Full-Fat Block Cream Cheese, 1/3 cup Granulated Sugar, 1 tsp Pure Vanilla Extract, 1/4 tsp Lemon Zest, 1 pinch Salt
- Using the electric mixer on low speed (or vigorously by hand), beat just until smooth and combined. Do NOT overmix, as this incorporates too much air.8 oz Full-Fat Block Cream Cheese, 1/3 cup Granulated Sugar, 1 tsp Pure Vanilla Extract, 1/4 tsp Lemon Zest, 1 pinch Salt
- Cover the bowl and place the filling in the refrigerator to firm up slightly while you prepare the cookie dough (at least 15-20 minutes).8 oz Full-Fat Block Cream Cheese, 1/3 cup Granulated Sugar, 1 tsp Pure Vanilla Extract, 1/4 tsp Lemon Zest, 1 pinch Salt
Create the Cookie Dough Base
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.2 1/4 cups All-Purpose Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt
- In a large bowl, using the electric mixer with the paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until creamy and light in color, about 2-3 minutes. This step is crucial for texture.3/4 cup Unsalted Butter, 1/2 cup Granulated Sugar, 1/2 cup Light Brown Sugar
- Add the room temperature large egg and vanilla extract. Beat on low speed just until combined. Scrape down the sides of the bowl as needed.1 large Egg, 1 tsp Pure Vanilla Extract
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed only until the flour streaks have just disappeared. Be careful not to overmix the dough. The dough will be soft.2 1/4 cups All-Purpose Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt, 3/4 cup Unsalted Butter, 1/2 cup Granulated Sugar, 1/2 cup Light Brown Sugar, 1 large Egg, 1 tsp Pure Vanilla Extract
Assemble the Cookies
- Line your baking sheets with parchment paper.
- Using the medium cookie scoop (or about 1.5-2 tablespoons), scoop portions of cookie dough and roll them into smooth balls. Place them on a plate or small tray lined with parchment (they won't be baked on this).2 1/4 cups All-Purpose Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt, 3/4 cup Unsalted Butter, 1/2 cup Granulated Sugar, 1/2 cup Light Brown Sugar, 1 large Egg, 1 tsp Pure Vanilla Extract
- Using your thumb or the back of a small measuring spoon (like 1/2 tsp), gently press an indentation into the center of each dough ball. Don't press all the way through.2 1/4 cups All-Purpose Flour, 1/2 tsp Baking Soda, 1/4 tsp Salt, 3/4 cup Unsalted Butter, 1/2 cup Granulated Sugar, 1/2 cup Light Brown Sugar, 1 large Egg, 1 tsp Pure Vanilla Extract
- Retrieve the chilled cheesecake filling. Using the small cookie scoop (or about 1 teaspoon), scoop the filling into the indentation of each cookie dough ball.8 oz Full-Fat Block Cream Cheese, 1/3 cup Granulated Sugar, 1 tsp Pure Vanilla Extract, 1/4 tsp Lemon Zest, 1 pinch Salt
Chill and Bake
- Cover the assembled cookies (on their plate/tray) loosely with plastic wrap.
- Place the entire tray into the refrigerator to chill for at least 2 hours. This step is NON-NEGOTIABLE. It prevents the cookies from spreading excessively during baking and allows the flavors to meld. (Chilling overnight is even better if time permits).
- Towards the end of the chilling time, preheat your oven to 350°F (175°C).
- Arrange the chilled cookie dough balls onto your parchment-lined baking sheets, leaving about 2 inches between them.
- Bake for 12-15 minutes, or until the cookie edges are lightly golden brown and the cheesecake filling looks set (it might puff slightly). Oven times vary, so watch carefully.
- Let the cookies cool on the baking sheet for 5-10 minutes before carefully transferring them to a wire rack to cool completely. They will be soft initially and firm up as they cool.
Notes
- Room Temperature Ingredients: Ensure your butter, cream cheese, and egg are at room temperature for smooth mixing and proper texture.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off with a straight edge. Scooping directly from the bag packs too much flour, resulting in dry cookies.
- Use Block Cream Cheese: The lower moisture content compared to tub-style cream cheese is essential for a filling that sets properly.
- Don't Overmix: Overmixing the filling makes it too airy; overmixing the dough develops gluten, leading to tough cookies.
- The Chill is Mandatory: Don't skip or shorten the chilling time! This prevents excessive spreading and ensures a thick, chewy cookie with distinct filling.
- Storage: Store cooled cookies in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10-15 minutes before serving for best flavor and texture.
- Make-Ahead Options: The dough and filling can be prepared separately ahead of time. Assembled cookies can be frozen for up to 2 months and baked directly from frozen (add 1-3 minutes to baking time).