Description
Delicious cheesecake stuffed cookies that are perfect for any occasion.
Ingredients
Scale
- 8 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ¾ cup packed light brown sugar
- ¼ cup granulated white sugar, plus more for rolling
- 1 large egg (room temperature)
- 1 ½ tablespoons buttermilk (or regular milk)
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
Instructions
- Make cheesecake filling. Line a small cookie sheet or plate with parchment paper. In a mixing bowl, with an electric mixer, beat cream cheese, powdered sugar, and vanilla together until smooth, about 2 to 3 minutes. Spoon teaspoons of the filling onto the prepared cookie sheet and freeze while you prepare the cookie dough.
- Combine dry ingredients. Whisk flour, cocoa powder, baking soda, baking powder, cornstarch, and salt together in a bowl.
- Cream butter and sugar. Beat butter with an electric mixer until fluffy, about 2 minutes; beat in brown sugar and white sugar until smooth, about 2-3 minutes.
- Add remaining wet ingredients. Beat egg until incorporated. Add the vanilla extract into the butter mixture and beat to combine. Add milk and food coloring and beat until uniformly colored.
- Add dry ingredients. Stir the flour mixture into the butter mixture gradually with an electric mixer on low speed until combined. Scoop using a medium scoop (about 3 tablespoons) and place onto a parchment lined baking sheet. Cover and chill the dough for at least one hour before assembling.
- Preheat the oven to 350°F (160°C). Line baking sheets with parchment paper or silicone baking mat.
- Assemble the cookies. Flatten the cookie ball with your hands. Scoop one cheesecake center and place it in the center of the cookie dough and fold the dough around the cheesecake mixture making sure none of the cheesecake filling shows. Roll into a ball and roll into granulated sugar. Place onto prepared cookie sheets about 2 inches apart.
- Bake in a preheated oven until edges are set and tops are puffy, about 12-14 minutes. Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to continue cooling.
Notes
- For best results, chill the dough before assembling the cookies.
- Make sure the cream cheese is softened to ensure a smooth filling.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg