Cheesecake Cookies Archives - Family Cookie Recipes

CHRISTMAS CHEESECAKE SUGAR COOKIE BARS

Jessica — Tue, 02 Dec 2025 00:20:41 +0000

Christmas Cheesecake Sugar Cookie Bars made with sugar cookie dough, a simple cheesecake filling & topped with festive holiday sprinkles!

I love that these festive bars are so EASY to make! Just 5 ingredients & 30 minutes in the oven and you’re on your way to the perfect addition to your cookie trays!

Ingredients for Cheesecake Sugar Cookie Bars

Cookie dough: One 16.5-ounce refrigerated tube of sugar cookie dough serves as both the crust and the top layer.

Egg: 1 egg helps bind the cheesecake filling together, giving it stability and a smooth, creamy texture once baked.

Extract: Using 1 TBSP vanilla extract adds warmth and enhances both the cookie and cheesecake flavors

Cream cheese: The main component of the cheesecake layer is 8-oz cream cheese, softened to room temperature.

Sugar: ¼ cup powdered sugar sweetens the cheesecake filling while keeping it smooth (since it dissolves easily compared to granulated sugar).

Sprinkles: Provide color, texture, and a festive touch—holiday sprinkles are mixed into the top cookie dough layer and added on top after baking for decoration.

Tips for making Sugar Cookie Cookie Bars

Soften ingredients: Let the cream cheese and cookie dough sit at room temperature for 15–20 minutes before mixing—this makes blending and spreading much easier.
Line your pan with parchment paper: For effortless removal and clean slicing once the bars are cooled, lining your pan is a great way to simplify your baking effort!
Cool completely before cutting: The cheesecake layer needs time to set; cooling (or even chilling) helps the bars hold their shape for neat, clean squares.

How long are these sugar cookie bars good for?

Store cookie bars in an airtight container at room temperature or in the refrigerator for up to 5 days to keep them fresh and soft.

If you’d like to save them longer, wrap the bars tightly in plastic wrap and place them in a freezer-safe container or bag. Bars can be frozen for up to 2 months—just thaw at room temperature before serving.

Christmas Cheesecake Sugar Cookie Bars Recipe

Christmas Cheesecake Sugar Cookie Bars made with sugar cookie dough, a simple cheesecake filling & topped with festive holiday sprinkles!

Course Cookie Bars, Dessert

Cuisine American

Keyword Christmas Cheesecake Sugar Cookie Bars

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 339kcal

Author Jessica & Nellie

Ingredients

16.5 oz sugar cookie dough refrigerated tube
1 egg
1 TBSP vanilla extract
8 oz cream cheese softened to room temperature
¼ cup powdered sugar
holiday sprinkles

Instructions

Preheat the oven to 350°F and coat an 8×8 or 9×9 baking dish with non-stick baking spray.
Cheesecake filling: In a medium bowl, use an electric mixer to beat the cream cheese, egg, vanilla extract, and powdered sugar together until smooth and creamy.
Divide the sugar cookie dough in half, press half into the bottom of your prepared pan to form an even layer. Pour the cheesecake mixture over the cookie dough base and spread it evenly to the edges.
Gently mix 1-2 TBSP holiday sprinkles with remaining cookie dough. Flatten small pieces of the dough into discs and arrange them over the cheesecake filling, covering as much of the surface as possible.
Bake for 30–35 minutes, or until the top begins to turn a light golden brown. Let cool completely before adding additional sprinkles, slicing, and serving. Enjoy!

Notes

Store cookie bars in an airtight container for up to 5 days.

Bars can be frozen for up to 2 months.

Nutrition

What can be used as a substitute for cream cheese in this recipe?

You can substitute mascarpone or ricotta cheese for cream cheese, but expect a slightly different texture and flavor. Greek yogurt may work, though it will make the filling less firm. Avoid low-fat substitutes as they can alter the consistency significantly.

Can I use homemade sugar cookie dough for these cookie bars?

Yes, homemade sugar cookie dough can replace the refrigerated tube dough if you use a recipe that yields a similar texture. Ensure your dough is pliable and not too sticky to press evenly in the pan.

How long should the cheesecake cookie bars cool before serving?

Allow the bars to cool completely at room temperature, typically 1-2 hours. For best results, refrigerate them for at least 2 hours after cooling to help the cheesecake layer set properly.

What do I use if I don’t have an electric mixer?

You can mix the cheesecake filling by hand with a whisk or sturdy spoon, but this will require more effort to achieve a smooth consistency. Be patient and mix thoroughly to avoid lumps.

Try more of our festive, fun holiday cookie recipes here:

These Mini Christmas Sandwich Cookies are bite-sized shortbread delights filled with creamy buttercream frosting—perfect for holiday parties or gift boxes!
Marbled Christmas Cookies are soft, buttery sugar cookies decorated with beautifully swirled royal icing for a festive, eye-catching treat. Great for holiday gifting or cookie trays!
Melt-in-your-mouth Christmas Snowball Cookies are coated in powdered sugar for a snowy, festive finish—they make lovely additions to any holiday dessert table!
Christmas Chocolate Waffle Cookies are rich, fudgy chocolate cookies made right in a waffle maker—no oven required! Quick, fun, and perfect for adding a festive touch with colorful sprinkles.
Our recipe for Mint Christmas Cookies create cheerful green cookies with a refreshing mint flavor! Buttery shortbread cookies dipped in rich chocolate and topped with festive sprinkles make them the perfect holiday treat!

Christmas Cheesecake Sugar Cookie Bars feature a buttery sugar cookie base, a creamy cheesecake layer, and festive sprinkles on top—perfect for holiday gatherings and gift trays!

The post CHRISTMAS CHEESECAKE SUGAR COOKIE BARS appeared first on Family Cookie Recipes.

CHEESECAKE STUFFED PUMPKIN COOKIES

Jessica — Mon, 15 Sep 2025 15:55:07 +0000

Cheesecake Stuffed Pumpkin Cookies made with spiced pumpkin cookie dough stuffed with sweet cheesecake filling!

I adore pumpkin cookies, particularly this time of year when it’s cooled off and everyone is excited for Fall. These cookies are extra amazing since they’re stuffed with a sweet, creamy cheesecake.

Pumpkin Cheesecake Cookie Ingredients

Butter: 1 cup salted butter, softened, adds moisture and richness. Using salted butter enhances overall flavor without extra seasoning.

Sugars: You need 1 cup light brown sugar for moisture, while ½ cup white granulated sugar aids in browning and structure.

Eggs: 2 large eggs bind the ingredients and contribute to crisp edges with a tender inside.

Extract: Adding 1 tsp vanilla extract complements the pumpkin’s natural earthiness.

Pumpkin: 1 cup pumpkin puree adds moisture, natural sweetness, and a dense texture.

Flour: Using 4 cups all-purpose flour is essential for holding the dough together.

Leavening agents: 1 tsp baking powder and ½ tsp baking soda allow the cookies to rise slightly and stay light despite the wet pumpkin.

Spices: For warmth and creating the classic fall flavor, you need ½ tsp of each pumpkin pie spice and cinnamon.

Filling: 1 cup Philadelphia no bake cheesecake filling serves as the creamy, sweet center. Freezing it ensures it stays intact during baking, offering a contrasting texture inside the soft cookie.

Tips & Tricks for making Pumpkin Spiced Cookies

Cheesecake filling: You can find Philadelphia no-bake cheesecake at most major grocery stores like Walmart. It’s typically located next to the bricks of cream cheese. If you can’t find any cheesecake mix then you can make your own by whisking together 8 ounces of softened cream cheese, 1 teaspoon of vanilla extract, 1 cup of powdered sugar, and 1-2 tablespoons of heavy cream.
Cookie dough texture: These cookies have a soft, chewy texture, so the cookie dough will be a tad on the wetter side. This is completely normal and is a result of the pumpkin puree.
Stuffing your cookies: Make sure your cookie dough completely enveloped the cheesecake. If there are any little holes then the cheesecake will leak out of the cookies and create quite a mess.

How long are these cheesecake stuffed cookies good for?

Because of the cheesecake filling, I recommend storing these cookies in the fridge. As long as you keep the cookies tightly covered, you can store them for up to a week in the fridge.

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 2 months. Thaw frozen cookies at room temperature before serving for best texture and flavor.

Cheesecake Stuffed Pumpkin Cookies Recipe

Cheesecake Stuffed Pumpkin Cookies made with spiced pumpkin cookie dough stuffed with sweet cheesecake filling!

Course Cookies, Dessert

Cuisine American

Keyword Cheesecake stuffed Pumpkin Cookies

Prep Time 30

Cook Time 12

Total Time 42

Servings cookies

Calories 526kcal

Author Jessica & Nellie

Ingredients

1 cup salted butter softened
1 cup light brown sugar
½ cup white granulated sugar
2 large eggs
1 teaspoons vanilla extract
1 cup pumpkin puree
4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ tsp pumpkin pie spice
½ tsp ground cinnamon
1 cup Philadelphia no bake cheesecake filling

Instructions

Preheat your oven to 350°F. Drop tablespoon sized balls of cheesecake filling onto a baking sheet and freeze for 30 minutes.
While the cheesecake is freezing, cream the butter and sugars in a large mixing bowl. Use an electric mixer to whisk the ingredients for about 3 minutes, or until the sugar is completely dissolved.
Once the butter and sugar are creamed, whisk in the eggs for a few more minutes. Add the vanilla extract and pumpkin puree, mix again until just combined.
Whisk in the flour, baking powder, baking soda, and spices. Make sure there are no pockets of unincorporated flour in your cookie dough.
Divide the cookie dough into 12 large discs on two parchment lined 9×15 baking sheets. Leave 1-2" between each cookie. Make smaller cookies by dividing the cookie dough and cheesecake filling into 24 portions instead.
Place a tablespoon of frozen cheesecake in the center of each cookie. Fold the cookie dough over the cheesecake to cover it completely. Bake your cookies for 12 minutes. Serve & enjoy!

Notes

Store cookies in an airtight container in the fridge for up to a week.

Cookies can be frozen for up to 2 months.

Nutrition

Can gluten-free flour be substituted for all-purpose flour?

Yes, you can use a gluten-free all-purpose flour blend that contains xanthan gum or another binder. Make sure the blend is designed for baking to maintain the cookie’s texture.

You might need to slightly adjust the liquid or baking time depending on the flour brand and blend.

Is there a vegan option for the eggs and butter in this recipe?

You can substitute vegan butter or margarine for the salted butter without changing the texture significantly. Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as an egg replacement.

The cheesecake filling would require a vegan cream cheese alternative made from plant-based ingredients.

How can the sweetness level be adjusted without compromising the texture?

Reduce the white sugar gradually by up to 25% to lower sweetness without affecting cookie structure. Avoid cutting sugars too much, as sugar contributes to the cookie’s chewiness and moisture.

Using brown sugar over white sugar may also balance sweetness while adding moisture.

Enjoy more of our Fall favorite cookie recipes here:

Apple Crumble Cookies are soft, buttery cookies loaded with warm, cinnamon-spiced apples and a sweet oat crumble, finished with a drizzle of caramel. They capture all the cozy flavors of homemade apple pie in every bite.
Pumpkin Sugar Cookies are spiced cut-out cookies topped with creamy cream cheese frosting. They’re a festive fall favorite that blends the classic sugar cookie texture with cozy pumpkin flavor.
Our recipe for Oatmeal Pumpkin Sandwich Cookies create tender oatmeal cookies filled with a rich maple frosting. These cozy sandwich cookies are bursting with fall flavor and sure to be a seasonal favorite!
Caramel Stuffed Pumpkin Snickerdoodles are soft, pumpkin-spiced cookies coated in cinnamon sugar with a warm, gooey caramel center. They’re the ultimate fall twist on a classic snickerdoodle!
These Apple Cider Snickerdoodle Cream Pies are spiced cookies sandwiched with a tangy apple cider cream cheese frosting. With cozy cinnamon, nutmeg, and a creamy filling, they’re an irresistible fall treat!

Cheesecake Stuffed Pumpkin Cookies are pumpkin cookies filled with a sweet, creamy cheesecake center. They’re a decadent fall treat that combines cozy pumpkin flavors with rich cheesecake goodness.

The post CHEESECAKE STUFFED PUMPKIN COOKIES appeared first on Family Cookie Recipes.

CHOCOLATE OREO CHEESECAKE COOKIES

Nellie — Wed, 02 Jul 2025 13:48:42 +0000

These Chocolate Oreo Cheesecake Cookies are rich, chewy, and packed with cookies-and-cream goodness in every bite. Made with cocoa powder, cream cheese, crushed Oreos, and a touch of optional chocolate chips, these cookies are soft-baked and deeply chocolatey with a deliciously creamy twist.

The combination of cocoa and crushed Oreo cookies creates the perfect balance of flavor and texture, making these a standout choice for any chocolate lover.

Recipe Highlights

Soft and chewy texture: Cream cheese in the dough adds moisture and softness, making each cookie tender and bakery-style.
Loaded with Oreo flavor: Crushed Oreo cookies are folded right into the dough, giving every bite a little crunch and a lot of flavor.
Easy to make: Simple pantry ingredients and one bowl for mixing make this recipe easy enough for weeknight baking or last-minute dessert needs.
Chocolate-lover approved: With cocoa powder and optional chocolate chips, this recipe is a dream for anyone who craves double chocolate desserts.
Crowd-pleasing cookies: Perfect for bake sales, parties, or anytime you want to impress with something sweet and a little different.

Ingredients in Chocolate Oreo Cheesecake Cookies

All-purpose flour: Forms the structure of the cookies while keeping them soft and tender.
Unsweetened cocoa powder: Adds rich, deep chocolate flavor and beautiful color.
Baking soda & salt: Helps the cookies rise slightly and enhances the chocolate flavor.
Unsalted butter: Adds moisture and buttery richness for a soft, flavorful cookie.
Cream cheese: Makes the cookies extra soft while adding a slight tang that complements the chocolate.
Sugar: Sweetens the cookies and helps create lightly crisp edges.
Egg: Binds the dough together and adds to the chewy texture.
Vanilla extract: Enhances the chocolate flavor and adds warmth.
Crushed Oreo cookies: Adds crunch and classic cookies-and-cream flavor in every bite.
Chocolate chips (optional): Adds melty chocolate pockets for extra indulgence.

Helpful Tips

Full instructions for making Chocolate Oreo Cheesecake Cookies can be found on the recipe card below, but here are a few helpful tips.

Use room-temperature ingredients: Softened butter and cream cheese blend better for a smoother dough.
Don’t overmix the dough: Mix until just combined to keep cookies soft and tender.
Crush Oreos by hand: This gives a mix of large and small pieces for texture.
Slightly underbake for softness: Cookies will finish setting as they cool.
Add chocolate chips last: To avoid overmixing and ensure even distribution.

Storage Instructions

Room temperature: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 3 months; reheat in the microwave for a warm, fresh taste.
Chilling the dough: Optional but helps cookies stay thick and soft if desired.

Chocolate Oreo Cheesecake Cookies Recipe

Chocolate Oreo Cheesecake Cookies made with cocoa powder, cream cheese, and Oreos are soft, chewy, and rich—perfect for chocolate lovers!

Course Cookies

Cuisine American

Keyword Chocolate Oreo Cheesecake Cookies

Prep Time 10

Cook Time 12

Servings cookies

Calories 165kcal

Author Jessica & Nellie

Ingredients

1 ½ cup all-purpose flour
½ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter softened to room temperature
4 oz cream cheese softened to room temperature
1 cup sugar
1 egg
1 ½ tsp vanilla extract
12 Oreo Cookies crushed
½ cup chocolate chips optional

Instructions

Prepare oven and dry ingredients: Preheat oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Mix wet ingredients: In a large mixing bowl, beat the softened butter, cream cheese, and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully combined.
Combine and form dough: Gradually add the dry ingredients to the wet mixture and stir just until a soft dough forms.
Add Oreos and chocolate chips: Fold in the crushed Oreo cookies and chocolate chips (if using), stirring until evenly distributed.
Scoop, bake, and cool: Scoop dough onto the prepared baking sheet, spacing cookies 2 inches apart. Bake for 10–12 minutes, until edges are set and centers are soft. Let cool on the pan for 2–3 minutes, then transfer to a wire rack.

Nutrition

FAQs

Can I use double-stuffed Oreos?:
Yes! Double-stuffed Oreos add extra creaminess and sweetness to the cookies. Crush them the same way as regular Oreos, leaving a mix of small and slightly larger chunks for texture.

Do I need to chill the dough?:
Chilling isn’t required, but if you prefer thicker cookies with less spread, chill the dough for 30–45 minutes. It also helps the flavors develop and makes the dough easier to scoop.

Can I freeze these cookies?:
Absolutely. Once baked and cooled, freeze cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.

What’s the best way to crush Oreos for this recipe?:
Place Oreos in a zip-top bag and gently crush with a rolling pin, leaving some larger pieces for crunch. A food processor can be used, but pulse gently to avoid turning them into crumbs.

How should I store these cookies to keep them soft?:
Store cookies in an airtight container at room temperature for up to 5 days. For extra softness, add a slice of white bread to the container to help maintain moisture.

More delicious chocolate cookie recipes to try:

Fruit and chocolate pair perfectly. Raspberry Chocolate Crinkle Cookies and Chocolate Cherry Cookies are two of my all-time favorite cookie recipes.
Cookies are even better if you add candy. Chocolate Pudding M&M Cookies and Cake Mix Rolo Cookies are both delicious options!
Chocolate is good, but double chocolate is even better. Frosted Double Chocolate Cookies and Double Chocolate Oatmeal Cookies are absolutely decadent, but if you want triple chocolate, you’ve got to try these Chocolate Stuffed Cake Mix Cookies.

Once you try these Chocolate Oreo Cheesecake Cookies, you’ll see why they’re a recipe you’ll want to make again and again for the perfect chocolatey treat.

The post CHOCOLATE OREO CHEESECAKE COOKIES appeared first on Family Cookie Recipes.

CREAM CHEESE AND CHOCOLATE COOKIES

Jessica — Mon, 02 Jun 2025 23:12:36 +0000

Cream Cheese and Chocolate Cookies made with a buttery dough & two types of chocolate stuffed with cream cheese filling for a dozen decadent, bakery style cookies!

These cookies are a mashup of two favorites: double chocolate chip cookie and a simple silky cheesecake. I love that the recipe makes a dozen cookies! Feel free to double it to make more.

Things to Know Before you Bake

Chill out. The cheesecake filling needs to freeze for at least 1 hour, so that it’s firm enough to be wrapped in cookie dough without making a huge mess. Feel free to mix it up and chill it beforehand!
Embrace the dough. The dough can be a bit crumbly, but it’s that way on purpose, to compensate for stuffing with the cream cheese. Don’t add water or milk, just be patient and work the dough into a ball and it’ll be fine.
Add more chocolate! You mix the ¾ cup chocolate chips into the dough, but I LOVE adding more to the top of each cookie before baking!

Here’s what you’ll need:

To make the Cream cheese filling you’ll need these ingredients:

BUTTER: We added ½ cup softened butter to the cream cheese filling to make the texture more velvety inside.

CREAM CHEESE: You’ll need just 1/2 block, or 4 oz cream cheese for the filling.

POWDERED SUGAR: We added 1 cup powdered sugar to sweeten the filling. You’re welcome to halve it, if you prefer.

To make the Chocolate cookie dough:

BUTTER: ½ cup butter, softened

SUGARS: We used ½ cup granulated sugar and ½ cup brown sugar for the cookies. This type of split sugars balances sweetness and texture & helps to give the cookies a chewiness.

EGG: You just need 1 egg to aid in texture for the cookies.

VANILLA: The 2 tsp vanilla extract we add helps to balance the flavor.

FLOUR: To make a dozen cookies, you’ll need 1 ¼ cup flour.

COCOA: Adding ⅓ cup cocoa powder adds that rich chocolate flavor we love!

LEAVENING/ SALT: We added 1 tsp baking powder, ½ tsp baking soda & ½ tsp salt to assist in helping the cookies puff up and complimenting flavors.

CHOCOLATE CHIPS: We added ¾ cup semi sweet chocolate chips to the dough, but I highly recommend using another ⅓ cup or so and placing 4-5 chips on top of each cookie before baking.

Tips for Success with Cream Cheese Stuffed Cookies

Don’t overmix: Use a wooden spoon to mix batter to prevent over mixing and making your cookies tough.
Keep working: The cookie dough may be crumbly when you work it around the cream cheese ball, but keep working it around the ball until mostly covered. Press down the cookie ball.
Keep them COLD: Keep the cookie balls cold while the others are baking. If it took awhile for your to form the cookie balls, you may want to pop the cookie balls in the refrigerator before baking any of them. This keeps them from spreading too much while baking.
“Bling” them Up! Add some extra chocolate chips to cookies after putting them in the oven to give them a more gourmet / bakery look.

Storing Cream Cheese Stuffed Chocolate Cookies

Store your cookies in an airtight container on the counter or in the refrigerator for up to 5 days. You can likewise store the cookies in an airtight container in the freezer for up to 2 months.

Cream Cheese and Chocolate Cookies

Cream Cheese and Chocolate Cookies made with a buttery dough & 2 types of chocolate then stuffed with a sweetened cream cheese filling for a dozen decadent, bakery style cookies!

Course Cookies, Dessert

Cuisine American

Keyword Cream Cheese and Chocolate Cookies

Prep Time 20

Cook Time 12

Chill Time 1

Total Time 1 32

Servings

Calories 400kcal

Author Jessica & Nellie

Ingredients

Cream cheese filling:

½ cup butter softened
4 oz cream cheese
1 cup powdered sugar

Chocolate cookie dough:

½ cup butter softened
½ cup granulated sugar
½ cup brown sugar
1 egg
2 tsp vanilla extract
1 ¼ cup flour
⅓ cup cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup semi sweet chocolate chips

Instructions

Make the Cream Cheese Filling: In a medium bowl, add butter and cream cheese and mix together until smooth and creamy. Add powdered sugar and mix until all the sugar is combined. Line a small baking pan with parchment, then scoop the cream cheese filling into 12 small balls and place each on the prepared pan. Press each down slightly. If you have extra filling just set aside to place on top of the cookies after baking if you’d like. Place the pan in the freezer for about an hour.
Make the chocolate cookie dough: In a large bowl, add softened butter, granulated sugar and brown sugar and mix together until smooth, about 1-2 minutes. Add the egg and vanilla and mix together for about another minute.
In a separate medium bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
Add your flour mixture to your wet ingredients and mix everything together until the flour is almost incorporated. Add the chocolate chips and mix in until no flour is visible.
With a large cookie scoop or spoon, scoop out about 2 tablespoons of cookie dough and form into a flat disc. Remove the cream cheese balls from the freezer and press one into the middle of each cookie. Work the cookie dough around the cream cheese so it’s completely covered. Press down slightly & chill cookie dough balls until ready to bake.
Place 6 cookie balls on a cookie sheet lined with parchment paper. Bake for about 10-12 minutes. Repeat with remaining dough. Enjoy!!

Notes

Store cookies in an airtight container on the counter for up to 4-5 days.

Cookies can be frozen similarly for up to 2 months.

Nutrition

Variations on Cream Cheese Chocolate Cookies

Here are a few ideas on how to change things up:

Use a mix of white chocolate chips and semi sweet for inside the dough and on top of the cookies. Want to add different flavors? Use peanut butter chips or butterscotch chips.
Add in 2 TBSP peanut butter to the cream cheese mixture for great peanut butter chocolate flavor!
Add in nuts! I adore nuts in cookies. Add ¼ cup chopped pecans or walnuts to the cookie dough for a bit more texture and flavor.

More Cookies like these Cream Cheese Chocolate Cookies you’ll enjoy:

Instead of cream cheese, we stuffed these Biscoff Butter cookies with white chocolate.

These stuffed cookies are perfect for birthdays with their funfetti dough and cheesecake filling!

We added mint to these chocolate cookies by stuffing an Andes mint inside!

These buttery soft cookies have a Milky Way candy bar baked inside.

Cookies & Cream lovers enjoy the whole Oreo cookie stuffed inside these!

Double Chocolate cookies studded with chocolate chips and stuffed with a sweet cream cheese filling for the ultimate chocolate cheesecake cookies mashup!

The post CREAM CHEESE AND CHOCOLATE COOKIES appeared first on Family Cookie Recipes.

COCONUT CREAM COOKIES

Jessica — Tue, 19 Dec 2023 19:51:09 +0000

Coconut Cream Cookies are buttery sugar cookies topped with a cream cheese coconut frosting, then drizzled with melted chocolate!

To make this recipe for frosted sugar cookies, you’ll need a few simple ingredients, including flour, powder sugar, butter, vanilla extract, salt, and of course, coconut flakes. These ingredients are combined to create a soft and chewy coconut cookie with a flavor that’s sure to satisfy your sweet tooth.

History of Coconut Cream Cookies

It is believed that coconut cream cookies were first made in Thailand, where coconut is plentiful. The cookies were originally made with shredded coconut, sugar, and flour. As the popularity of coconut cookies grew, the recipe spread to other countries in the region. Today, coconut cream cookies are enjoyed all over the world.

Coconut cream cookies are a great alternative to traditional chocolate chip or sugar cookies, and are perfect for those who love coconut. Whether you’re looking for a sweet treat to enjoy with your morning coffee or a dessert to impress your guests, coconut cream cookies are sure to please.

Why You’ll Love These Easy Coconut Cream Cookies

Soft and Chewy Texture: These cookies are soft and chewy, making them a perfect snack for any time of the day. The coconut flakes add a unique flavor and texture that is sure to delight your taste buds.
Easy to Make: These cookies are very easy to make, and require only a few ingredients. You can whip up a batch of these cookies in no time, and they’re perfect for when you need a quick and easy dessert.
Perfect for Any Occasion: Whether you’re looking for a snack to enjoy with your morning coffee, or a dessert to serve at a party, these cookies are the perfect choice. They’re versatile and can be customized with different toppings or flavors.

Coconut Cookie Ingredients

Butter: You need 1 cup of butter, softened, to create rich tasting cookies.

Powder sugar: Add in 1 cup of powdered sugar for nice sweet and chewy treats.

Vanilla extract: Enhance the flavors in this recipe by using 2 tsp of vanilla extract.

Flour: The structural base of this cookie recipe is 2 cups of flour.

Salt: To balance all the amazing flavors, add in 1 tsp of salt to this dough.

Topping

Cream cheese: For the delicious creamy filling, you need 3 oz of cream cheese.

Powder sugar: Using 1 cup of powdered sugar will help sweeten up the filling well.

Flour: You need 2 TBSP of flour to help thicken the cookie topping.

Vanilla extract: Add in 1 tsp of vanilla extract to add some subtle, but delicious, flavor to this filling.

Coconut: Give these cookies a wonderful nutty and sweet taste by using ½ cup of flaked coconut in this filling.

Walnuts: You will want to add in ½ cup of finely chopped walnuts for a great addition of texture to these treats.

Chocolate chips: Using ¾ cup of semisweet chocolate chips, melted, adds a delightful layer of flavor to these cookies.

How to make Coconut Cream Cookies

Prep

Get started by preheating the oven to 350°. Then, line two baking sheets with parchment paper or silicon mats, set them aside.

Dough

In a large bowl, cream the butter, powdered sugar and vanilla extract until it is light and fluffy.

Next, in a separate bowl, whisk the flour and salt to combine. Then, gradually add the dry mixture to the butter mixture and mix well.

Shape

Proceed to shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Then, using the end of a wooden spoon handle, make a ½ inch-deep indentation in the center of each ball.

Bake

Place the cookies in the preheated oven and bake for 10-12 minutes or until lightly browned. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.

Topping

For the cookie filling, in a small bowl, beat the cream cheese and powdered sugar until the mixture is light and fluffy. Then beat in the flour and vanilla extract and after that, stir in the coconut and walnuts.

Mound 1 teaspoonful of filling onto each cookie.

Lastly, melt the chocolate chips in a small bowl, in the microwave and then drizzle it on top of each cookie; let them cool until set.

Serve and enjoy!

Coconut Cream Cookies

Coconut Cream Cookies are are a delicious and easy-to-make treat that are perfect for many occasions. These cookies are made with a simple sugar cookie base and filled with a coconut frosting, which gives them a rich and creamy texture.

Course Cookies, Dessert

Cuisine American

Keyword Coconut cookies, Coconut Cream Cookies

Prep Time 45

Cook Time 10

Total Time 55

Servings cookies

Calories 147kcal

Author Jessica & Nellie

Ingredients

1 cup butter softened
1 cup powdered sugar
2 tsp vanilla extract
2 cups flour
1 tsp salt

Topping:

3 oz cream cheese
1 cup powdered sugar
2 TBSP flour
1 tsp vanilla extract
½ cup flaked coconut
½ cup finely chopped walnuts
¾ cup semisweet chocolate chips melted

Instructions

Prep: Preheat the oven to 350°. Then, line two baking sheets with parchment paper or silicon mats, set them aside.
Dough: In a large bowl, cream butter, powdered sugar, and vanilla until light and fluffy.
In a separate bowl, whisk together flour and salt. Gradually add to the butter mixture and mix well.
Shape: Shape into 1-inch balls. Place 2 inches apart on the prepared baking sheets. Using the end of a wooden spoon handle, make a ½ inch-deep indentation in the center of each ball.
Bake: Bake for 10-12 minutes or until lightly browned. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
Topping: For filling, in a small bowl, beat cream cheese and powdered sugar until light and fluffy. Beat in flour and vanilla; stir in coconut and walnuts. Mound 1 teaspoonful of filling onto each cookie.
Melt the chocolate chips in a small bowl, in the microwave and then drizzle it on top of each cookie; let them cool until set. Serve and enjoy!

Notes

These cookies will stay fresh for up to 5 days if stored in an airtight container, in the fridge.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Tips for making perfect cookies every time

To ensure perfect coconut cream cookies every time, follow these tips:

Use room temperature ingredients.
Cream the butter and sugar together until light and fluffy.
Gradually add the dry ingredients to the wet mixture.
Use parchment paper to line the baking sheet to prevent sticking.

How long are these coconut cookies good for?

These cookies can be stored in an airtight container, in the refrigerator, for up to 5 days. For longer storage, they can be frozen for up to 3 months.

Variations of Coconut Cream Cookies to Try!

Coconut cream cookies are a versatile treat that can be customized in a variety of ways to suit different tastes. Here are a few variations to consider:

Chocolate Chip Coconut Cream Cookies: Add some chocolate chips to the batter for a decadent twist on the classic coconut cream cookie.
Lemon Coconut Cream Cookies: Add some lemon zest to the batter for a bright and tangy flavor.
Coconut Lime Cream Cookies: Add some lime juice and zest to the batter for a tropical twist.
Pineapple Coconut Cream Cookies: Add some crushed pineapple to the batter for a fruity flavor.

These variations can be made by simply adding the desired ingredients to the basic coconut cream cookie batter. Experiment with different combinations to find your favorite flavor.

Coconut Cream Cookies are buttery sugar cookies topped with a cream cheese coconut frosting, then drizzled with melted chocolate!

For more amazing and delicious coconut cookies, try more recipes here:

Coconut Cream Cookies are are an incredible dessert that is a unique and different treat to enjoy for any occasion. Make these simple sugar cookies with a coconut frosting, the results are a creamy and rich tasting treat that you are sure to love!

Coconut Cream Cookies are buttery sugar cookies topped with a cream cheese coconut frosting, then drizzled with melted chocolate!

The post COCONUT CREAM COOKIES appeared first on Family Cookie Recipes.

STRAWBERRY CREAM CHEESE SUGAR COOKIES

Jessica — Thu, 22 Jun 2023 18:25:01 +0000

Strawberry Cream Cheese Sugar Cookie are soft & chewy with lovely, bright strawberry flavor! Perfectly sweet, tender sugar cookies perfect for springtime!

These strawberry cheesecake cookies are perfect for any occasion, take them to your next family gathering and watch how quickly they disappear. Making this cream cheese sugar cookie recipe is so simple, most of the ingredients are likely already in your kitchen and the results are absolutely amazing!

Cream Cheese Cookies

Our family adores strawberries, any reason to eat them is good enough for us. Whether they are fresh, dried or otherwise, we devour strawberries quickly. So naturally, adding them to a cookie recipe was a logical choice. Using freeze dried strawberries in these sugar cookies resulted in a perfectly soft, chewy and sweet treat. They are so simple to make too, other than the strawberries, it is likely you have everything you need to make these in your kitchen. Give this simple and delicious recipe a try today, see just how amazing they are!

Why you’ll adore these Pink Strawberry Sugar Cookies

Amazing flavor. The flavors in these cookies are one you will not soon forget. The sweet sugar cookie dough, mixed with the cream cheese and strawberries, makes for an incredibly satisfying treat.
Simple to make. This recipe is SO easy to make, the dough comes together quickly and only 10 minutes of baking. You have no reason not to give this delightful cookie recipe a try.
Strawberry blast! These amazing berries are great by themselves, but when added to this cream cheese cookie dough they really elevate this recipe to the next level.

Ingredients for Strawberry Sugar Cookies

Sugar: You will need 1 ½ cups of sugar to make these cookies sweet and chewy.

Butter: Adding in 1 cup of butter, softened to room temp, will give these cookies amazing rich flavor.

Cream cheese: Use one 8-oz block of strawberry cream cheese to make these cookies so creamy and delicious.

Egg: Add 1 egg to this cookie dough mixture for more great taste and texture too.

Vanilla extract: Using 1 tsp of vanilla extract will help enhance all the wonderful flavors in this cookie dough.

Almond extract: For even more great taste, add in ½ tsp of almond extract. If you don’t have this on hand, you can leave it out and the cookies will still be amazing.

Flour: The structural base of this cookie dough is 3 ½ cups of flour.

Baking powder: Adding in 1 tsp of baking powder will help these cookies puff up nicely as they bake.

Freeze dried strawberries: For even more amazing fruity flavor, add in 1 cup of freeze dried strawberries, blended.

Sugar: Put 3 TBSP of granulated sugar in a small bowl to roll the cookie dough in before baking, you will not regret taking this step.

How to make Strawberry Cream Cheese Cookies

Prep

Get started by lining two baking sheets with parchment paper or a silicon mat and set aside.

Also, using a blender or food processor, blend the freeze-dried strawberries until they are a fine mixture. Set aside for later use.

Dough

In a large bowl, mix the sugar, butter, and cream cheese together for about 2-3 minutes with an electric mixer.

Then, add in the egg, vanilla and almond extract and mix for another 1-2 minutes on medium speed. After that, add the flour, baking powder and blended strawberries, mix until dough is evenly combined.

Strawberry Cream Cheese Sugar Cookies are tender & sweet with amazing texture! Perfect sugar cookies with a strawberry twist!

Chill

Proceed to cover the dough with plastic wrap and put in the refrigerator to chill for at least 2 hours.

Bake

When you are ready to make the cookies, get the oven preheating to 375°F.

Then, scoop out tablespoons of dough and roll it into a ball. Roll in the 3 TBSP of sugar, then place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4″ thickness.

Place the cookies in the oven and bake for 8-10 minutes…just until they are barely turning golden on edges. Cool on the cookie sheets for about 5-10 minutes before transferring them to a wire rack to cool completely.

Serve immediately and enjoy these tasty treats!

Strawberry Cream Cheese Sugar Cookies

Strawberry Cream Cheese Sugar Cookie are soft & chewy with lovely, bright strawberry flavor! Perfectly sweet, tender sugar cookies perfect for springtime!

Course Cookies, Dessert, Desserts

Cuisine American

Keyword Strawberry Cream Cheese Cookies

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings cookies

Calories 175kcal

Author Jessica & Nellie

Ingredients

1 ½ cups sugar
1 cup butter softened to room temp
8 oz strawberry cream cheese
1 egg
1 tsp vanilla extract
½ tsp almond extract
3 ½ cups flour
1 tsp baking powder
1 cup freeze dried strawberries blended
3 TBSP granulated sugar for coating the cookie dough

Instructions

Prep: Line two baking sheets with parchment paper or silicon mats and set aside. Also, using a blender or food processor, blend the freeze-dried strawberries until they are a fine mixture. Set aside for later use.
Dough: In a large bowl, mix sugar, butter, cream cheese together for about 2-3 minutes with an electric mixer.
Add egg, vanilla and almond extract and mix for another 1-2 minutes. Add the flour, baking powder and blended strawberries & stir until dough is evenly mixed.
Chill: Cover the dough and chill for at least 2 hours.
Bake: When you are ready to make the cookies, get the oven preheating to 375°F.
Then, scoop out tablespoons of dough and roll it into a ball. Roll in the 3TBSP of sugar, then place on the cookie sheet and use the bottom of a measuring cup or glass to flatten the ball to a 1/4" thickness.
Bake for 8-10 minutes…just until barely turning golden on edges. Cool on cookie sheets for about 5-10 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Strawberry Cream Cheese Sugar Cookie make a fantastic treat to bring to your next Spring Time event. These sugar cookies taste incredible and have amazing texture too.

Nutrition

Do I have to chill the cookie dough?

When recipes request that you chill your cookie dough it is usually for a good reason. That reason is that the flavor gets a bit more time to develop and the cookies taste even more incredible. But the biggest reason is because of the butter/fats in the dough. By chilling the dough we allow the fats to solidify which means your cookies will not spread out as much while baking, so the texture turns out perfectly. This is especially important on warmer days or when your butter is warm or softened.

How long are these cookies good for?

These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge.

Can I freeze these cookies?

Yes, you can freeze these cookies easily. They will last up to 3 months if store properly. To freeze them, place your cookies on a baking sheet and freeze for about 2 hours until they are solid. Then transfer them to an airtight container with a piece of parchment paper or wax paper between the cookies to prevent sticking. You can also put them each in individual ziplocked bags after the initial freezing process, for quick access to a sweet treat. Yum!

Love fruit in cookies? Try more amazing recipes here:

Strawberry Cream Cheese Sugar Cookie are tender & sweet with delicious strawberry flavor! Amazing soft sugar cookies that are perfect for springtime treats.

Strawberry Cream Cheese Sugar Cookies are tender & sweet with amazing texture! Perfect sugar cookies with a strawberry twist!

The post STRAWBERRY CREAM CHEESE SUGAR COOKIES appeared first on Family Cookie Recipes.

CHEESECAKE STUFFED FUNFETTI COOKIES

Jessica — Thu, 20 Apr 2023 16:25:00 +0000

Cheesecake Stuffed Funfetti Cookies are two epic desserts in one: tangy, creamy cheesecake stuffed in soft, sweet cookie dough studded with sprinkles! Funfetti cookies are an indulgent treat made with premade cheesecake & cookie dough.

It’s no secret we love cookies, but these cheesecake cookies are a new family favorite. Make this unique cheesecake cookie recipe to create a soft and delicious dessert like no other!

What are Funfetti Cookies stuffed with Cheesecake?

These are some of the best stuffed cookies that you will ever make. They are made to be soft, thick and rich, every bite is simply heavenly. If you love chunky cookies, then you are going to LOVE these! The sprinkles in the dough give the classic look of Funfetti cookies, while the cheese cake center satisfies another craving. The cookie texture combine with the smooth cheesecake is absolutely divine. Give this amazing cookie recipe a try and see for yourself how delicious they are!

Funfetti Cheesecake Stuffed Cookie Ingredients

Cheesecake: You will need one 10” round pre-packaged plain cheesecake to simplify the process of stuffing these cookies.

Flour: The base of this cookie dough is 3 cups (420 grams) of all-purpose flour.

Cornstarch: Adding in 2 teaspoons of cornstarch to this dough helps create a crumbly and tender texture.

Baking soda: To help these cookies rise as they bake, use 1 teaspoon of baking soda.

Salt: To help balance the flavors in this cookie dough, add ½ teaspoon of salt.

Butter: You need ¾ cup (170 grams) of unsalted butter, slightly melted (cold butter from fridge put in microwave on high for 35 seconds) to make the cookies nice and rich in taste.

Sugar: Adding 1 cup (200 grams) of granulated sugar creates wonderful, soft, chewy cookies.

Brown sugar: To give the dough a great depth of flavor, use ¼ cup (50 grams) of light brown sugar, packed.

Eggs: Use 2 large eggs, room temperature, to help bind the dough together and give it amazing texture.

Vanilla extract: Enhance all the amazing flavors by adding in 2 teaspoons of vanilla extract.

Sprinkles: Add in 1 cup of rainbow Jimmies sprinkles to create the confetti in this cookie dough.

How to make Cheesecake Stuffed Confetti Cookies

Don’t let the directions overwhelm you! I gave a lot of detail to make sure your cookies come out fantastic.

Cheesecake filling

Using a 2” circle cookie cutter, sprayed lightly with non-stick cooking spray, cut out [15] 2” round pieces of cheesecake. These cheesecake bites should be 2” in diameter and no more than 1” tall. Anything larger than that won’t fit inside the cookies. Once you’ve cut out all 15 pieces, place these cheesecake bites on a small baking sheet and place them into the freezer.

Cookie dough

Next, in a medium bowl, whisk together the flour, corn starch, baking soda and salt. Set the dry mixture aside for now.

In a separate large bowl, beat together the butter, granulated sugar, and light brown sugar on high until well combined (about 2 minutes). Use a spatula to scrape down the sides of the bowl.

Beat the eggs and vanilla extract (on high) into the butter mixture, until light and a bit fluffy (about 1 minute). Use a spatula to scrape down the sides of the bowl again.

Proceed to add the flour mixture into the wet mixture and beat on low, just until combined (until you no longer see streaks of white flour). Use a spatula to scrap down the sides of the bowl to make sure all ingredients are combined properly. Be careful to not overmix the cookie dough or your cookies will be dry after baking.

After that, use a spatula to stir in ¾ cup of the sprinkles. Be sure to use a spatula for this step and not the electric beaters. Set the remaining ¼ cup of the sprinkles aside for now.

Stuff cookies

Now, line a large baking sheet with parchment paper or a silicon mat.

Then, using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 35 grams each and there should be 30 balls of cookie dough.

Proceed to use your hands to roll a cookie dough scoop into a ball then flatten that cookie dough ball. If the cookie dough is sticking to your hands, you can spray your hands lightly with non-stick baking spray. Don’t roll and flatten all the cookie dough scoops at once, just work on one cookie at a time.

Continue to place a frozen cheesecake bite on top of that flattened cookie dough ball. Use your hands to shape the flattened cookie dough ball around the bottom half of the frozen cheesecake bite. You’ll end up with a half-wrapped cheesecake bite. Only remove one cheesecake bite from the freezer at a time. We want these cheesecake bites to remain frozen until right before you wrap it in a cookie dough ball.

Flatten a second cookie dough ball and place this over the cookie dough wrapped cheesecake bite. It’s important to wrap the two dough balls around the cheesecake bites one at a time so you’re able to get the dough wrapped tightly around the cheesecake. Use your hands to form the top flattened cookie dough ball around the wrapped cheesecake bite to form one large stuffed cookie (be sure to keep the cheesecake facing up and the crust at the bottom of the cookie). Be sure to properly seal the two cookie dough pieces together around the cheesecake by rolling gently with your hands. The large raw cookies should be nice round balls. Repeat these steps with the rest of the cheesecake bites and cookies – working on one at a time.

Decorate & freeze

Once all the dough balls are completed, place the remaining ¼ cup sprinkles on the baking sheet and press the tops of the raw cookies lightly into the sprinkles.

You’ll have a total of 15 large stuffed cookies on the baking tray. The cookies can be close together for this step but not touching or they’ll stick together once in the freezer.

Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking. If the cookies spread too much during baking, it could expose the cheesecake bite in the middle.

Cheesecake Stuffed Funfetti Cookies are two epic desserts in one: creamy cheesecake stuffed in soft, sweet cookie dough with sprinkles!

Bake

Get the oven preheating to 350 degrees F.

Then, line a second baking sheet with parchment paper, take some cookies out of the freezer then place those cookies on the baking sheet. Cookies should be at least 3 inches from each other on the baking sheet to allow a little space for spreading. It is important to only bake one tray of cookies at a time to ensure an even baking temperature for all cookies. Leave the rest of the cookies in the freezer until you are ready to bake them.

Place one tray of cookies into the oven to bake for 16-17 minutes. The baked cookies will look slightly undercooked, but they’ll continue to bake on the hot tray after you remove them from the oven. Do not over bake or the cookies will be dry and crispy on the sides.

Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely. Repeat the baking for the second tray of cookies.

Serve slightly warm and enjoy!

Cheesecake Stuffed Funfetti Cookies

Cheesecake Stuffed Funfetti Cookies are two epic desserts in one: tangy, creamy cheesecake encased in soft, sweet cookie dough studded with sprinkles! Funfetti cookies are an indulgent treat make with premade cheese cake and a homemade cookie dough.

Course Cookies, Dessert

Cuisine American

Keyword cheesecake stuffed funfetti cookies

Prep Time 30

Cook Time 17

Freeze time 1

Total Time 1 47

Servings cookies

Calories 294kcal

Author Jessica & Nellie

Ingredients

10" round plain cheesecake 10" diameter
3 cups all-purpose flour 420 grams
2 tsp cornstarch
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter 170 grams, softened
1 cups granulated sugar 200 grams
¼ cup light brown sugar, packed 50 grams
2 eggs room temperature
2 tsp vanilla extract
1 cup rainbow Jimmies sprinkles

Instructions

Cheesecake filling: Using a 2” circle cookie cutter sprayed lightly with non-stick cooking spray, cut out 15 two-inch round pieces of cheesecake. These cheesecake bites should be 2” in diameter and no more than 1” tall. Anything larger than that won’t fit inside the cookies. Once you’ve cut out all 15 pieces, place these cheesecake bites on a small baking sheet and place them into the freezer.
Cookie dough: In a medium bowl, whisk together the flour, corn starch, baking soda and salt. Set the dry mixture aside for now.
In a separate large bowl, beat together the butter, granulated sugar and light brown sugar on high until well combined, about 2 minutes. Use a spatula to scrape down the sides of the bowl. Beat the eggs and vanilla on high into the butter mixture until light and a bit fluffy (about 1 minute). Use a spatula to scrape down the sides of the bowl.
Add flour mixture into the wet mixture and beat on low just until combined . Use a spatula to scrape down the sides of the bowl to make sure all ingredients are combined properly. Do not overmix.
Use a spatula to stir in ¾ cup of the sprinkles. Be sure to use a spatula for this step and not the electric beaters. Set the remaining ¼ cup of the sprinkles aside for now.
Stuff cookies: Line a large baking sheet with parchment paper.
Using a 2-tablespoon sized cookie scoop, scoop balls of cookie dough onto the parchment lined baking sheet. These cookie dough balls will be about 35 grams each. There will be 30 balls of cookie dough.
Use your hands to roll a cookie dough scoop into a round ball then flatten that cookie dough ball. If the cookie dough is sticking to your hands, you can spray your hands lightly with non-stick baking spray. Don’t roll and flatten all the cookie dough scoops at once, just work on one cookie at a time.
Place a frozen cheesecake bite on top of that flattened cookie dough ball. Use your hands to shape the flattened cookie dough ball around the bottom half of the frozen cheesecake bite. You’ll end up with a half wrapped cheesecake bite. Only remove one cheesecake bite from the freezer at a time. We want these cheesecake bites to remain frozen until right before you wrap it in a cookie dough ball.
Flatten a second cookie dough ball and place this over the cookie dough wrapped cheesecake bite. It’s important to wrap the two cookie dough balls around the cheesecake bites one at a time so you’re able to get the dough wrapped tightly around the cheesecake bites. Use your hands to form the top flattened cookie dough ball around the wrapped cheesecake bite to form one large stuffed cookie (be sure to keep the cheesecake facing up and the crust at the bottom of the cookie). Be sure to properly seal the two cookie dough pieces together around the cheesecake by rolling gently with your hands. The large raw cookies should be nice round balls. Repeat these steps with the rest of the cheesecake bites and cookies – working on one at a time.
Decorate & freeze: Place the remaining ¼ cup sprinkles on the baking sheet and press the tops of the raw cookies lightly into the sprinkles.
You’ll have a total of 15 large stuffed cookies on the baking tray. The cookies can be close together for this step but not touching or they’ll stick together once in the freezer. Place the tray of unbaked cookies in freezer for 15 minutes. Freezing the cookies before baking helps to prevent the cookies from spreading too much during baking. If the cookies spread too much during baking, it could expose the cheesecake bite in the middle.
Bake: Preheat oven to 350 degrees F.
Line a second baking sheet with parchment paper, take some cookies out of the freezer then place those cookies on the baking sheet. Cookies should be at least 3 inches from each other on the baking sheet to allow a little space for spreading. It is important to only bake one tray of cookies at a time to ensure an even baking temperature for all cookies. Leave the rest of the cookies in the freezer until you are ready to bake them.
Place one tray of cookies into the oven to bake. Bake each tray of cookies for 16-17 minutes. The baked cookies will look slightly undercooked but they’ll continue to bake on the hot tray after you remove them from the oven. Do not over bake or the cookies will be dry and crispy on the sides.
Let cookies cool for 10 minutes on the hot baking tray before removing to wire rack to cool completely. Repeat the baking for the second tray of cookies. Serve slightly warm and enjoy!

Notes

Cheesecake Stuffed Funfetti Cookies are a combination of a sweet cookie dough stuffed with a piece of delicious cheesecake! Make these Funfetti cookies for an indulgent treat that everyone is sure to love.

Nutrition

Tips for making amazing cheesecake stuffed cookies:

The cheesecake must be a plain cheesecake – no added toppings or fillings – just the basic cheesecake with a graham cracker crust.
It is important to measure out the flour accurately. Too much or too little flour will affect how the cookies turn out. To accurately measure the flour, either use a food scale to measure out the grams exactly or use the spoon and scoop method. The spoon and scoop method means you put the measuring cup on the counter then use a spoon to scoop flour directly out of the bag and lightly place it into the cup. If you use the measuring cup to scoop flour directly from the bag, you’ll likely end up with 25% more flour than you actually need because the flour gets packed down into the cup.
Use the jimmies style of sprinkles (skinny oval shape) not nonpareils (small round balls) since the nonpareils style are too hard and the color tends to bleed into the batter.
If the cookie dough isn’t forming well around the cheesecake bite and there seems to be a lot of air/empty space in the middle of the cookie dough ball. What went wrong? It’s important to form the bottom flattened cookie dough ball around the cheesecake bite first before adding the second flattened cookie dough ball. You want the cookie dough to be formed tightly around the cheesecake bite.

Can I use a no-bake cheesecake for this recipe?

No, a no-bake cheesecake would melt right out of these cookies. You must use a traditional plain baked cheesecake.

Can I store these Cheesecake Cookies at room temperature?

No, just like a regular cheesecake, these cookies must stay refrigerated.

Can I freeze these Cheesecake Stuffed Funfetti Cookies?

Yes, these cookies can be frozen for up to two months if sealed properly in a food-safe storage bag. Let the cookies thaw in the fridge overnight before serving.

How long are cheesecake stuffed cookies good for?

You will want to store these cookies in a sealed, food safe container and in the fridge and they will last up to 5 days. You can also freeze these cookies for up to 2 months if you’d like.

The cookie dough turned out crumbly. What went wrong?

It sounds like too much flour was used. Read above about how to properly measure flour.

This is my oldest! How did this happen?! Once, a long time ago he was a 6 lb 4 oz little guy who stole my heart immediately… he still has my heart but now he’s over 6 feet and is currently living in another country! I miss him.

Love cheesecake as much as we do? Give these recipes at try:

Strawberry Cheesecake Cookie Bars
Cherry Cheesecake Cookies
Banana Cream Cheesecakes
No Bake Strawberry Cheesecake
Peanut Butter Cheesecake Bars
Strawberry Cheesecake Bites
Strawberry Cheesecake Lush
Chocolate Raspberry Cheesecake Cookies
Mini Chocolate Cheesecakes
Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookie Cups
Red Velvet Cheesecake Brownies

Cheesecake Stuffed Funfetti Cookies are a combination of two amazing desserts in one: cheesecake encased in cookie dough! Funfetti cookies are a delicious treat that is made with premade cheese cake and a homemade Funfetti cookie dough.

Cheesecake Stuffed Funfetti Cookies are two epic desserts in one: creamy cheesecake stuffed in soft, sweet cookie dough with sprinkles!

The post CHEESECAKE STUFFED FUNFETTI COOKIES appeared first on Family Cookie Recipes.