Cookie Butter Cheesecake Cookies
A brown sugar and cookie butter dough with chopped white chocolate and Biscoff cookie pieces added, is stuffed with a creamy cookie butter cheesecake then drizzled with melted white chocolate and dusted with Biscoff cookie crumbs. The ultimate cookie butter cookie!
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!
Notes
These cookies combine two delicious ingredients, cheesecake and cookie butter. They are warm cookies that are perfect for gifting during the holidays.
These cookies are best enjoyed the day of making them. If you wish to store them, do so in the fridge so the cheesecake stays fresh inside. Reheat in an air fryer for 2 minutes or in a 375* oven for 3-4 minutes
If wanting a shelf stable cookie, replace the cheesecake filling with a teaspoon of cookie butter. They will last 2 weeks.