Cheesecake Stuffed Cookies
These cheesecake stuffed cookies are made with a graham cracker base and a sweet, tangy cheesecake filling. It's a fun cookie recipe with a surprise inside!
Ingredients
Cheesecake Filling
- 8 ounces cream cheese , cold
- 3 Tablespoons granulated sugar
- ½ teaspoon vanilla
Cookies
- 2 ½ cups graham cracker crumbs , see notes
- 2 ¼ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup unsalted butter , softened
- 1 ½ cups brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
Instructions
- Make cheesecake filling: In a small mixing bowl, combine 8 ounces cream cheese, 3 Tablespoons sugar and 1/2 teaspoon vanilla. Using a hand mixer, mix for about 2 minutes, or until it is light and fluffy.
- Freeze cheesecake filling: Using a small cookie scoop (1 to 1 1/2 Tablespoons), scoop the filling into 24 balls on a parchment paper lined cookie sheet. Gently press down on each ball to flatten the cheesecake scoop. Place the cheesecake discs in the freezer for about 20 minutes.
- Whisk dry ingredients: Meanwhile, in a medium sized bowl, whisk together 2 1/2 cups graham cracker crumbs, 2 1/4 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1/4 teaspoon cinnamon. Set aside.
- Cream wet ingredients: In a large mixing bowl, mix together 1 cup butter, 1 1/2 cups brown sugar, and 1/4 cup granulated sugar. Mix until creamy and light. Add 2 eggs and 2 teaspoons vanilla and mix until just combined.
- Add dry ingredients: Combine the dry and wet ingredients, mixing on low, until just combined.
- Preheat and scoop cookie dough: Preheat the oven to 350°F. Using a large cookie scoop, scoop out 48 balls of cookie dough (2 balls for each cookie.) The dough is crumbly, so press together with your hands). Slightly flatten dough ball and lay a cheesecake disc on one, then cover with another piece of dough. Each cream cheese disc should be completely covered by cookie dough. Place the cookies on a parchment lined cookie sheet. 6 cookies fits perfectly on 1 cookie sheet.
- Bake: Bake cookies for 10-12 minutes. Let cool on cookie sheet for 10 minutes before transferring to cooling rack.
Notes
Graham cracker crumbs: You can use 17 full sheets of graham crackers (about 2 sleeves) pulsed into crumbs in a food processor.
Cookies: These cookies also taste great plain or with some cream cheese frosting (without the cheesecake filling).
Storage: Store cookies in a covered container up to 3 days. Freeze up to 3 months.
Nutrition
Calories: 279kcal, Carbohydrates: 36g, Protein: 3g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 48mg, Sodium: 259mg, Potassium: 91mg, Fiber: 1g, Sugar: 21g, Vitamin A: 447IU, Vitamin C: 0.001mg, Calcium: 46mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
