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Introduction: If you're a fan of the rich and creamy goodness of New York cheesecake but want a fun, portable version of this dessert, these New York Cheesecake Cookies are the perfect treat for you. With the indulgent flavors of a traditional cheesecake, combined with the soft, chewy texture of a cookie, this recipe creates a mouthwatering fusion that will have your taste buds doing a happy dance. Perfect for any occasion, these cookies are sure to become a new favorite in your baking repertoire!
Ingredients: For the cookie dough:
1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
For the cheesecake filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the topping:
1/4 cup graham cracker crumbs (optional)
1 tablespoon sugar (optional)
Directions:
Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Make the cheesecake filling: In a bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.
Prepare the cookie dough: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. In another bowl, whisk together the flour, baking powder, and salt, then gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Assemble the cookies: Scoop a tablespoon of cookie dough and roll it into a ball. Flatten the ball slightly, creating a small well in the center. Spoon a small amount (about a teaspoon) of the cheesecake filling into the well. Gently fold the dough around the filling to seal it, forming a ball again. Repeat with the remaining dough and filling.
Optional graham cracker topping: If you want to add a touch of graham cracker flavor, mix the graham cracker crumbs and sugar together, then sprinkle the mixture over the tops of each cookie.
Bake: Place the filled cookies onto the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips:
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