Cookies & Cream Stuffed Cheesecake Cookies Recipe Ultimate Treat

These delectable cookies and cream stuffed cheesecake cookies blend decadent flavors that dance across your palate with surprising complexity.

Rich cream cheese mingles seamlessly with classic cookie crumbles, creating an unexpected dessert experience.

Crunchy chocolate cookie pieces nestle inside smooth, velvety centers for a delightful textural contrast.

Sweet notes of vanilla and classic sandwich cookie profiles promise an irresistible treat.

Each bite delivers a playful combination that feels both familiar and innovative.

Crumbly edges and creamy middles make these cookies a guaranteed crowd-pleaser.

You’ll want to whip up a batch and watch everyone’s eyes light up with pure delight.

Cookies and Cream Stuffed Cheesecake Cookies: What’s Special

• Elevate Your Baking Game
• Combines the classic cookies and cream taste with creamy cheesecake in one irresistible bite, creating a decadent treat that surprises and delights.
• Breaks down complex steps into simple, manageable instructions that even novice bakers can confidently execute, making gourmet-style cookies accessible to everyone.
• Perfect for family gatherings, potlucks, or casual weekend treats, these cookies offer a show-stopping dessert that appeals to both kids and adults with their playful stuffed design.
• Freezable cheesecake filling allows for advance preparation, reducing stress and giving you the flexibility to create impressive cookies without last-minute hassle.

Ingredients You’ll Need for Cookies and Cream Stuffed Cheesecake Cookies

• Cream Cheese: Smooth and tangy base for the cheesecake filling, best when softened at room temperature.
• Butter: Adds richness and helps create a soft cookie texture, use unsalted for better flavor control.
• Eggs: Provide structure and binding for the cookie dough.

• Granulated Sugar, Brown Sugar: Create sweetness and contribute to cookie's soft texture, brown sugar adds depth of flavor.

• All-Purpose Flour: Provides structure for the cookie dough, standard flour works best.
• Baking Soda: Helps cookies rise and spread evenly.
• Salt: Enhances overall flavor and balances sweetness.

• Vanilla Extract: Adds warm, sweet flavor to both cheesecake filling and cookie dough, pure extract recommended.
• Chocolate Sandwich Cookies: Provides crunch and chocolate flavor, classic brand works great for recognizable taste.

Steps to Craft Cookies and Cream Stuffed Cheesecake Cookies

Step 1: Whip Up Dreamy Cheesecake Centers

• Cream cheese
• Sugar
• Vanilla extract

Grab a medium bowl and blend cream cheese, sugar, and vanilla until silky smooth. Use a small spoon to scoop teaspoon-sized dollops onto a parchment-lined baking sheet. Pop the sheet into the freezer for a solid 30 minutes until the filling becomes firm and chilled.

Step 2: Create Decadent Cookie Dough

• Butter
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Chocolate sandwich cookies

Crank your oven to 350°F. Grab a large mixing bowl and cream butter with both sugars until light and fluffy. Add eggs one by one, mixing in vanilla. In another bowl, whisk flour, baking soda, and salt. Slowly incorporate dry ingredients into the wet mixture. Crush chocolate sandwich cookies and fold them gently into the dough.

Step 3: Construct Incredible Cookie Packages

Scoop generous tablespoon-sized cookie dough portions. Flatten each into a disk. Place a frozen cheesecake center in the middle of each disk. Carefully wrap dough around the filling, sealing edges completely. Roll into perfect spheres and arrange on baking sheets, keeping cookies two inches apart.

Step 4: Bake to Golden Perfection

Slide cookies into the oven and bake 12-14 minutes. Look for set edges and a hint of golden color on top. Let cookies rest on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.

Extra Notes on Cookies and Cream Stuffed Cheesecake Cookies

• Freeze Cheesecake Filling Properly: Ensure the cheesecake filling is completely frozen before wrapping with cookie dough to prevent mixing and maintain distinct layers.
• Control Cookie Dough Thickness: Flatten the cookie dough disks evenly to create a uniform thickness, which helps the cookies bake consistently and look professional.
• Seal Edges Carefully: When wrapping the cheesecake filling, pinch and seal the cookie dough edges completely to prevent filling from leaking during baking.
• Chill Dough for Better Texture: Refrigerate the cookie dough for 15-30 minutes before shaping to prevent spreading and create a more compact, dense cookie.
• Space Cookies Strategically: Leave enough room between cookies on the baking sheet to allow for proper spreading and prevent them from connecting during baking.

Store and Heat Cookies and Cream Stuffed Cheesecake Cookies Right

• Store cooled cookies in an airtight container lined with parchment paper, separating layers to prevent sticking. Keep refrigerated for up to 5 days.
• Place cookies in a freezer-safe container or freezer bag, separating layers with parchment paper. Freeze for up to 3 months for maximum freshness.
• Remove cookies from freezer and let sit at room temperature for 30-45 minutes before serving. Alternatively, microwave individual cookies for 10-15 seconds.
• Warm cookies briefly in a preheated 300°F oven for 3-4 minutes to restore their soft, fresh-baked texture and enhance the creamy cheesecake center.

Pairing Snacks for Cookies and Cream Stuffed Cheesecake Cookies

• Pair these indulgent cookies with a sweet moscato or late-harvest riesling to complement the rich, creamy cheesecake center.
• Serve a cold glass of whole milk or chocolate milk to enhance the cookies' decadent chocolate and creamy notes, creating a classic dessert experience.
• Brew a strong espresso or cappuccino to cut through the sweetness and provide a bold contrast to the rich, sweet cookie flavors.
• Top the warm cookies with a scoop of vanilla bean or cookies and cream ice cream for an extra layer of creamy, cold indulgence that melts beautifully with the warm cookie.

Cookies and Cream Stuffed Cheesecake Cookies with a Twist

• Gluten-Free Delight: Replace all-purpose flour with a gluten-free flour blend and ensure chocolate sandwich cookies are gluten-free for those with wheat sensitivities.
• Vegan Friendly Swap: Use dairy-free cream cheese, plant-based butter, and egg substitutes like flax eggs to create a completely plant-based version of these indulgent cookies.
• Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia, and use sugar-free chocolate sandwich cookies to reduce overall sugar content for health-conscious bakers.
• Dairy-Free Alternative: Substitute cream cheese with coconut cream or cashew cream, and use dairy-free margarine instead of butter to accommodate lactose-intolerant individuals.

Cookies And Cream Stuffed Cheesecake Cookies Recipe

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4.5 from 29 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Indulgent cookies and cream stuffed cheesecake cookies elevate classic dessert expectations with their creamy, crumbly surprise inside. Sweet sensations blend nostalgic flavors, promising pure delight with each delectable bite you savor.

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Ingredients

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Cheesecake Filling:

• 1 pack (225 g / 8 ounces) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• ½ teaspoon vanilla extract

Cookie Dough Base:

• 1 cup (230 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (150 g) brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ½ cups (315 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Mix-In Ingredients:

• 1 ½ cups (180 g) crushed chocolate sandwich cookies (e.g., Oreos)

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Instructions

1. Transform cream cheese, sugar, and vanilla into a silky mixture, creating smooth dollops on a parchment-lined tray. Freeze these petite cheesecake mounds for a minimum of half an hour until they become solidly chilled.
2. Heat the oven to a toasty 350°F, preparing two baking surfaces with parchment paper for optimal cookie performance.
3. Whip butter and sugars into a light, airy texture, incorporating eggs one at a time with a splash of vanilla, ensuring each element blends harmoniously.
4. Sift flour, baking soda, and salt in a separate vessel, then gently integrate these dry ingredients into the creamy mixture, stirring until just combined.
5. Crush chocolate sandwich cookies into rustic fragments, folding them delicately throughout the dough to distribute evenly.
6. Portion cookie dough into generous rounds, flattening each into a delicate disk that will cradle the frozen cheesecake center.
7. Carefully nestle the frozen cheesecake dollop into each cookie disk’s heart, meticulously sealing the edges to prevent any filling escape during baking.
8. Shape each stuffed morsel into a perfect sphere, positioning them with ample breathing room on the prepared baking sheets.
9. Bake until edges become firm and tops develop a gentle golden hue, approximately 12-14 minutes.
10. Allow cookies to rest briefly on the baking sheet, then transfer to a cooling rack, permitting them to reach room temperature and achieve maximum deliciousness.

Notes

• Ensure cream cheese is at room temperature for smooth, lump-free filling that blends easily and creates creamy texture.
• Freeze cheesecake portions completely before wrapping to prevent leaking and maintain structural integrity during baking.
• Use a light hand when mixing cookie dough to avoid tough, dense cookies; stop mixing as soon as ingredients are just combined for tender results.
• For gluten-free adaptation, substitute all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions without compromising flavor.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 329
• Sugar: 18 g
• Sodium: 170 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 43 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 56 mg