Cookie Butter Cheesecake Cookies
A delicious brown sugar cookie dough is enhanced with cookie butter, white chocolate, and biscoff cookie pieces. It’s stuffed with a cookie butter cheesecake filling and drizzled with white chocolate and extra cookie crumbs. A warmly spiced cookie to welcome December.
Happy December 1st everyone! We have made it to the most wonderful time of the year, cookie season! I love baking cookies up as gifts every year and cannot wait to share all the cookies I have in store for this month. I had to kick off cookie season with this decadent, and dare I admit, over the top delicious cookie butter cheesecake cookie. Yep, you read that right. Cookie butter, cheesecake, and cookies all rolled into one. And it is every bit as delicious as it sounds.
Why I Love This Recipe
Flavor-The cookie is a brown sugar cookie dough base that has whipped homemade cookie butter added. The flavor of cookie butter, lightly spiced with warm notes of toasty caramel, impart a warm flavor that encompasses the taste buds. Filling aside, this cookie can stand alone as is and is wonderful as a drop cookie. I add chopped white chocolate as well as white chocolate chips for a variety of sweet milky flavor throughout the cookie. The biscoff cookies added to the dough add warm pops of cinnamon spiced cookie and I play this flavor up by also including cinnamon and clove to the dough. The cookie butter cheesecake filling is sweet, creamy, and filled with a warm cookie butter flavor. Cookie butter cheesecake has a creamy and slightly tangy caramel flavor that pairs well with the spiced cookie surrounding it. The topping of white chocolate adds a bit more sweetness to the cookie that is balanced delicately with the fine crumbs of biscoff cookies which have a slight bitterness to them.
Texture-There are a variety of textures to appreciate in this cookie. The dough of the cookie is soft but not cakey. It is more in line with a thick and chewy style of cookie. The biscoff cookie pieces add a nice crunch to the dough and stay crisp inside the cookie after baking. The chopped white chocolate creates layers of soft gooey chocolate throughout the cookie while the chocolate chips also add pops of sweet creamy textures in contrast with the textured dough. The cookie butter cheesecake filling has a whipped cheesecake consistency which is lovely inside the cookie. It remains soft and creamy in the middle of the cookie.
Made to Share-There are 10 extra large cookies that can be made from this recipe which makes it perfect for sharing! Cut in half or in quarters they can be shared on a cookie platter. They can also be packaged up for a novelty cookie butter treat.
Cookies inside Cookies- Cookie-inception. The use of biscoff cookies and cookie butter added to cookie dough is so much fun. What can make a cookie better? Using more cookies inside is always the answer. Also, cookie butter. Cookie butter makes everything better.
Ingredients You Need
-Butter- unsalted room temperature butter.
-Biscoff Cookies- these will be used in the cookie dough as well as the topping.
-Egg and Egg Yolk- the egg yolk makes a richer cookie.
-Brown Sugar
-Granulated Sugar
-Vanilla Extract
-Salt-for flavor.
–Cookie Butter – I go over all the steps to make homemade cookie butter in this post. It is very easy to make and is what I am using in this recipe. Store bought cookie butter works just as lovely in this recipe so no need to make cookie butter if you have some on hand. You will need cookie butter for the dough and the cookie butter cheesecake filling.
-Cornstarch-this will keep the cookie soft.
-Cinnamon
-Cloves-I love the flavor of cloves in this recipe. It can be omitted or substituted with nutmeg if you prefer.
-Flour
-White Chocolate & White Chocolate Chips- lately I have been enjoying using a mix of chopped chocolate and chips in most of my cookie recipes. The chopped chocolate melts beautifully inside the cookie creating pools of melty chocolate. You can use all white chocolate chips if you prefer.
-Cream Cheese- room temperature and full fat. This will be used in the filling.
-Powdered Sugar- this is a finely processed sugar which melts seamlessly into the cheesecake filling. It will maintain the filling smooth and not grainy like granulated sugar.
Cookie Butter Cheesecake
I toyed with the proportions of this recipe because I wanted the filling to be sweet but not too sweet and taste of cookie butter but with a nice tang of the cream cheese. I think it is perfectly balanced as a filling for this cookie. It is also ridiculously delicious, and I admit that I took many “taste tests” of this whipped cheesecake. I have included the recipe amounts as I originally made them for a double batch of cookies. It will be way more filling than you need to stuff the cookies but will be just perfect for snacking with the leftover biscoff cookies while you wait for the cookies to bake.
In a bowl I combine all the ingredients for the cookie butter cheesecake. Using a handheld mixer makes whipping the ingredients together much easier and also whips a tiny bit of air into the filling so it is fluffy and creamy.
I mix the ingredients together on medium speed until it is smooth and creamy, this took about 2 minutes.
I cover the bowl and set aside in the fridge while I prepare the cookie dough.
Cookie Butter Cookies
I will be using my stand mixer to make these cookies as I want to make sure the butter, sugar, and cookie butter are adequately creamed together. A handheld mixer will work well here too.
In the bowl of my stand mixer, I combine the room temperature butter, cookie butter, and both types of sugar and cream on medium high for 5 minutes. The mixture should be light and creamy.
I scrape down the sides of the bowl then add in the egg, egg yolk, and vanilla. I mix on medium high until there is no more trace of egg.
In a separate bowl I sift the dry ingredients then add to the wet ingredients. I turn my mixer on low and let it mix just until the dough comes together. The dough will look quite thick.
Next, I add in the chopped white chocolate, white chocolate chips, and chopped biscoff cookies and mix just until incorporated.
Using a 4-ounce cookie scoop, I portion 10 mounds of dough onto a parchment lined baking sheet.
I take the cheesecake filling from the freezer and get a teaspoon ready to fill the cookies. I press a 2 inch indention in the middle of each cookie to create a well in the center of the cookie.
I take a teaspoon of cheesecake filling and fill the well. I then pinch the dough closed to seal in the cheesecake filling.
I repeat with the remaining cookie dough then place the tray into the fridge to allow the cookies to set up for an hour.
You can bake these after filling, but they do spread slightly during baking. Giving the cookie dough an hour, and up to 2 days, to firm up in the fridge improves the cookies texture and flavor.
See? This is the perfect time to relax and snack on some biscoff cookies with cookie butter cheesecake filling. You are welcome.
After an hour passes, I preheat my oven to 375*F and bake 4-6 cookies at a time for 12-15 minutes. I know the cookies are ready when the edges and top are golden brown. They will look dry on the tops of the cookies.
I allow the cookies to rest on the baking sheet for 20 minutes before transferring to a wire rack to finish cooling. The cookies will continue to bake and set up on the cookie sheet during this time and disturbing them could make them crumble.
When the cookies are completely cooled, I decorate with melted chocolate and a generous sprinkle of biscoff cookie crumbs.
These are best enjoyed within a day or two of making them and can be stored in the fridge for up to a week.
If wanting a shelf stable cookie, swap out the cookie butter cheesecake with store bought cookie butter. Just as delicious with a cookie butter filling and the cookies will last 2 weeks.
Happy Cookie Season my cookie friends. This cookie is a great start to the beginning of a great baking season.
If you try this recipe and love it as much as I do, please tag, follow, and like @sunshinetxcookies on Instagram and Facebook. New posts every Thursday so be sure to follow me for more delicious cookie recipes. Happy Baking!
Cookie Butter Cheesecake Cookies
Ingredients
- 2 sticks butter unsalted, room temperature.
- ¼ cup cookie butter recipe here: https://sunshinetxcookies.com/cookie-butter-how-to/
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 tspn vanilla extract
- 2½ cups flour
- 1 tbspn cornstarch
- 1 tspn cinnamon
- ½ tspn cloves
- ½ tspn baking soda
- ½ tspn baking powder
- 1 tspn salt
- 4 ounces white chocolate bar roughly chopped. For the cookie dough.
- ½ cup white chocolate chips For the cookie dough.
- 12 biscoff cookies roughly chopped.
Topping
- 8 biscoff cookies finely ground. Optional for dusting on top of white chocolate
- ½ cup white chocolate chips
Cookie Butter Cheesecake Filling
- ½ cup cookie butter
- 4 ounces cream cheese full fat, room temperature.
- 3 tbspn powdered sugar
- ½ tspn vanilla extract
Instructions
Cookie Butter Cheesecake Filling
- Combine all the cheesecake ingredients in a bowl.
- Using a hand held mixer, cream all of the ingredients until light and creamy.
- Place in the fridge covered until ready to use.
Cookie Butter Cookies
- In a bowl cream together the room temperature butter, cookie butter and both types of sugar until light and creamy. This took me around 5 minutes on medium high speed.
- Add the egg, egg yolk, and vanilla extract continue to mix until well blended. This took me 2 minutes. Scrape down the bowl.
- Sift the dry ingredients, flour, cornstarch, baking soda & powder, salt, cinnamon, and clove over the bowl then turn mixer on low to mix together. Turn the mixer off as soon as it comes together. Do not overmix.
- Add the chopped biscoff cookies and white chocolate and mix on low until they are incorporated.
- Using a 4 ounce cookie scoop, scoop out 10 portions of dough.
- Make a well in the center of the dough and fill with a teaspoon of cheesecake filling. Pinch the dough closed to seal the cheesecake filling inside.
- Repeat with remaining dough.
- Allow to chill for one hour and up to 2 days in the fridge.
- Bake at 375*F for 12-15 minutes. Bake 4-6 cookies per baking tray to allow room for spread.
- Cool on the pan for 20 minutes before transferring to a wire rack to cool.
Decorate (Optional)
- After the cookies are cool to the touch, melt 1/2 cup of white chocolate chips in a microwave safe bowl for 30 seconds.
- Stir, then return to microwave for 20 more seconds. Stir, then pour into a piping bag or sandwich bag.
- Cut the tip of the bag and drizzle the warm white chocolate onto the cooled cookies.
- Dust generously with cookie crumbs.
- Enjoy!
