Description
Indulge in the irresistible combination of creamy cheesecake and spicy Biscoff cookie butter in these decadent cheesecake Biscoff cookies. Featuring a luscious cheesecake filling enveloped in soft, buttery Biscoff cookie dough and dotted with mini chocolate chips, these cookies promise a perfect balance of sweetness and spice. Baked to a delicate golden edge with gooey centers, they are an impressive treat for any cookie lover, perfect for gatherings or a tasty homemade dessert.
Ingredients
Cheesecake Filling
- 6 oz. full-fat cream cheese (softened)
- 1/3 cup powdered sugar
- 2 tsp. all-purpose flour
- 1 tsp. vanilla extract
- Pinch of salt
Cookie Dough
- 1 cup unsalted butter (melted and slightly cooled)
- 1 cup creamy Biscoff cookie butter
- 3/4 cup packed dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp. vanilla bean paste (or vanilla extract)
- 3 cups all-purpose flour (spooned & leveled)
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1 cup mini chocolate chips
- 1/4 cup granulated sugar (for coating)
Instructions
- Prepare cheesecake filling: In a medium bowl, beat cream cheese, powdered sugar, flour, vanilla, and salt using a hand mixer until smooth and fluffy, about 2–3 minutes.
- Freeze filling: Drop teaspoon-sized mounds of the cheesecake mixture onto a parchment-lined plate or baking sheet and freeze for at least 1 hour to solidify, preventing oozing during baking.
- Combine butters: In a large bowl, whisk melted butter and Biscoff cookie butter together until smooth.
- Add sugars: Incorporate dark brown sugar and granulated sugar into the butter mixture, whisking until smooth and glossy.
- Whisk wet ingredients: Add eggs and vanilla bean paste, whisking until fully combined.
- Incorporate dry ingredients: Fold in flour, baking soda, baking powder, cinnamon, and salt with a rubber spatula until dough forms.
- Add chocolate chips: Gently fold in mini chocolate chips, avoiding overmixing.
- Chill dough: Cover and refrigerate dough for 10 minutes to firm up for easier handling.
- Shape cookies: Scoop 2 ½ to 3 tablespoons of dough and flatten slightly in your palm.
- Fill with cheesecake: Place a frozen cheesecake mound in the center, wrap dough around to fully enclose, and roll into a ball; repeat for remaining dough and filling.
- Coat in sugar: Roll each dough ball in granulated sugar and place on parchment-lined baking sheet spaced 2 inches apart.
- Bake cookies: Bake at 350°F (175°C) for 8-10 minutes until edges are set and tops appear slightly underbaked; avoid overbaking as cookies firm while cooling.
- Cookie scoot: Right after baking, gently swirl each warm cookie into a perfect circle using the back of a spoon or cookie cutter; cool on baking sheet for 5 minutes before transferring to a wire rack.
- Garnish: Optionally, sprinkle mini chocolate chips, granulated sugar, or drizzle melty Biscoff cookie butter on cooled cookies for an extra touch.
Notes
- Freezing the cheesecake filling is essential to prevent it from leaking during baking.
- Using room temperature eggs helps achieve smooth batter and better incorporation.
- Do not over-bake the cookies; they should look slightly underbaked when removed to keep gooey centers.
- Chilling the dough briefly helps handle and shape the cookies more easily.
- The “cookie scoot” technique ensures a perfect round shape and even baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
