Cheesecake Cookies: A Sweet and Creamy Delight
These cheesecake cookies are the perfect fusion of creamy cheesecake and chewy cookies, creating a soft, melt-in-your-mouth treat. With a rich cream cheese flavor and a slight tangy sweetness, they are ideal for any occasion—whether as a holiday treat, a sweet snack, or a dessert to impress your guests. Easy to make and customizable, these cookies can be enhanced with chocolate chips, berries, or a dusting of powdered sugar.
Ingredients
- For the Cheesecake Cookie Dough
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- Optional Add-Ins
- ½ cup chocolate chips
- ½ cup crushed Oreos
- ½ cup chopped nuts pecans, almonds, or walnuts
- 2 tbsp strawberry jam for a fruity swirl
Instructions
- Prepare the DoughIn a large mixing bowl, beat the cream cheese and butter together until smooth and creamy (about 2 minutes).
- Incorporate Sugar & EggAdd the sugar and beat until fluffy. Mix in the egg and vanilla extract, ensuring the mixture is well combined.
- Add Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until a dough forms.
- Chill the DoughCover and refrigerate the dough for at least 1 hour (or up to 24 hours) to prevent spreading during baking.
- Preheat & Shape the CookiesPreheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, and place them 2 inches apart on the baking sheet.
- Bake the CookiesBake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Cool & ServeAllow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy as-is or dust with powdered sugar!
Notes
- For a stuffed cheesecake cookie, freeze small scoops of cream cheese mixed with powdered sugar and wrap cookie dough around them before baking.
- If your cookies spread too much, ensure the dough is well-chilled before baking.
- Use full-fat cream cheese for the best flavor and texture.
- To store: Keep cookies in an airtight container at room temperature for 3 days, in the fridge for up to a week, or freeze for up to 2 months.