Cookies and Cream Stuffed Cheesecake Cookies

Cookies and Cream Stuffed Cheesecake Cookies are the ultimate indulgence, combining the richness of cheesecake with the crunch of classic cookies and cream. These soft, buttery cookies are stuffed with a creamy cheesecake filling and loaded with crushed cookies, making them a dessert lover’s dream.

Why You’ll Love This Recipe

• Decadent Flavor: The perfect balance of creamy, sweet, and crunchy.
• Fun Surprise: A creamy cheesecake center makes every bite exciting.
• Easy to Make: Simple steps with common ingredients.
• Crowd-Pleaser: A hit at parties, potlucks, or as a giftable treat.
• Customizable: Add your favorite mix-ins or use different cookies for a unique twist.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Filling:

• Cream cheese, softened
• Powdered sugar
• Vanilla extract

For the Cookie Dough:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Crushed chocolate sandwich cookies (e.g., Oreos)

Directions

this recipe

Prepare the Cheesecake Filling:

1. Mix Ingredients: In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Shape and Chill: Scoop small portions (about 1 teaspoon each) and roll into balls. Place on a parchment-lined plate and freeze for at least 30 minutes to firm up.

Make the Cookie Dough:

1. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Wet Ingredients: Mix in the egg and vanilla extract until fully incorporated.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in Crushed Cookies: Gently fold the crushed chocolate sandwich cookies into the dough.

Assemble the Cookies:

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Shape Dough: Scoop about 2 tablespoons of cookie dough and flatten into a disk. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges. Roll into a smooth ball.
3. Bake: Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are golden and the centers are set.
4. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

• Servings: Makes approximately 12-15 cookies
• Prep Time: 20 minutes (plus 30 minutes chilling)
• Cook Time: 12-15 minutes per batch
• Total Time: 1 hour

Variations

• Double Chocolate: Add cocoa powder to the dough for a chocolate cookie base.
• Mint Twist: Use mint chocolate sandwich cookies and add peppermint extract to the filling.
• Gluten-Free Option: Substitute with a gluten-free flour blend and use gluten-free cookies.
• Peanut Butter Delight: Add a swirl of peanut butter to the cheesecake filling.
• Festive Colors: Use colored sandwich cookies or add sprinkles for holiday-themed cookies.

Storage/Reheating

• Storage: Store cookies in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze unbaked cookie dough balls or baked cookies in an airtight container for up to 3 months. Thaw before baking or serving.
• Reheating: These cookies are best served at room temperature but can be warmed slightly in the microwave for 10-15 seconds.

FAQs

Can I skip freezing the cheesecake filling?

Freezing helps the filling hold its shape during baking, so it’s highly recommended.

Can I use store-bought cookie dough?

Yes, but homemade dough offers better flavor and texture. Adjust filling proportions if needed.

How do I crush the cookies?

Use a food processor for fine crumbs or place cookies in a sealed bag and crush with a rolling pin for larger chunks.

Can I make smaller cookies?

Yes, adjust the dough and filling portions for smaller cookies, but reduce baking time accordingly.

What’s the best way to seal the dough around the filling?

Ensure the dough completely covers the filling and pinch the seams closed to prevent leaks.

Can I use flavored cream cheese?

Yes, flavored cream cheese can add an extra dimension of flavor, such as chocolate or strawberry.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain softness.

Can I add mix-ins like chocolate chips?

Absolutely! Mix-ins like chocolate chips or white chocolate chunks can enhance the flavor.

What if the cookies spread too much?

Chill the assembled cookie dough balls for 15 minutes before baking to help them retain their shape.

Can I make these cookies vegan?

Yes, use plant-based butter, cream cheese, and an egg substitute for a vegan version.

Conclusion

Cookies and Cream Stuffed Cheesecake Cookies are a delightful dessert mash-up that’s perfect for any occasion. With their creamy centers and cookie-loaded dough, these treats are sure to be a hit with cheesecake and cookie lovers alike. Customize them to your taste and enjoy every gooey, indulgent bite!

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