Biscoff Cookie Butter Cheesecake Cookies
These Biscoff Cookie Butter Cheesecake Cookies are the ultimate indulgence. Featuring a soft, spiced cookie dough loaded with white chocolate and Biscoff chunks, each cookie hides a molten center of creamy cookie butter cheesecake. Perfect for holidays or a special treat!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 105 minutes
- Yield: 10 large cookies
- Cuisine: American
Ingredients
Unsalted butter, room temperature – 2 sticks
Cookie butter (smooth) – 1/4 cup
Brown sugar, packed – 3/4 cup
Granulated sugar – 1/4 cup
Egg, large – 1
Egg yolk – 1
Vanilla extract – 1 tsp
All-purpose flour – 2.5 cups
Cornstarch – 1 tbsp
Ground cinnamon – 1 tsp
Ground cloves – 1/2 tsp
Baking soda – 1/2 tsp
Baking powder – 1/2 tsp
Salt – 1 tsp
White chocolate bar, chopped – 4 oz
White chocolate chips – 1/2 cup
Biscoff cookies, chopped – 12
Cream cheese, full fat – 4 oz
Cookie butter (for filling) – 1/2 cup
Powdered sugar – 3 tbsp
Vanilla extract (for filling) – 1/2 tsp
Instructions
Combine cream cheese, 1/2 cup cookie butter, powdered sugar, and vanilla. Mix until creamy and refrigerate.
Cream 2 sticks butter, 1/4 cup cookie butter, and sugars on medium-high for 5 minutes until fluffy.
Add egg, egg yolk, and vanilla. Mix for 2 minutes and scrape the bowl.
Sift in flour, cornstarch, baking soda, baking powder, salt, cinnamon, and cloves. Mix on low until just combined.
Fold in chopped white chocolate and chopped Biscoff cookies.
Scoop 4-ounce dough balls. Create a well, add 1 tsp of cheesecake filling, and pinch to seal.
Chill the stuffed dough balls in the fridge for at least 1 hour.
Preheat oven to 375°F. Bake 4-6 cookies per tray for 12-15 minutes.
Cool on the pan for 20 minutes before moving to a wire rack.
Optional: Drizzle with melted white chocolate and sprinkle with cookie crumbs.
Notes
• Ensure the cream cheese is full-fat for the best texture and stability.
• To make these shelf-stable, replace the cheesecake filling with 1 tsp of plain cookie butter.
• Always chill the dough for at least an hour to prevent the cheesecake center from leaking.
• Store cookies in the refrigerator due to the dairy content in the filling.