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.
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.