Cookie Butter White Chocolate Cheesecake Cookies
Cookie butter white chocolate cheesecake cookies with chunks of real cream cheese filling and white chocolate chips baked into a soft chewy cookie base, drizzled with melted cookie butter, and finished with a broken Biscoff cookie pressed into the side. The most indulgent, bakery worthy cookie you will ever make at home and husband approved as the best cookie he has ever had.
Ingredients
Wet Ingredients
- ½ cup melted butter
- ½ cup white sugar
- ¾ cup brown sugar
- 1 cup creamy cookie butter (or Biscoff spread)
- 1 egg + 1 egg yolk room temp
- 2 tsp vanilla
Dry Ingredients
- 2 ⅓ cup AP flour
- ¾ tsp baking soda
- 1 ½ Tbs corn starch
- ½ tsp salt
Mix-ins
- ½ cup white chocolate chips
For the Cream Cheese Chunks
- 4 oz cream cheese, softened
- 3 oz white chocolate chips, melted
- 1 tsp vanilla or vanilla bean paste
Toppings
- 2 Tbs cookie butter, melted
- biscoff cookies
Instructions
Prepare the cheesecake chunks
- In a microwave safe dish, melt the white chocolate chips until smooth. Let this cool slightly.
- In a medium bowl, combine cream cheese with white chocolate and vanilla and use a hand mixer to mix until smooth.
- Spread mixture into a thin layer (¼ inch) on a baking sheet lined with parchment paper and freeze.
Mix the wet ingredients and sugars
- In the bowl of a stand mixer, combine the melted butter, sugar and brown sugar until smooth.
- Add cookie butter and mix until smooth.
- Add egg and egg yolk and vanilla and mix until smooth.
Whisk Dry Ingredients
- In a separate medium mixing bowl, whisk together all dry ingredients.
Combine Dry and Wet Ingredients
- Add dry ingredients to wet ingredients in small additions and the mixer on low.
- Take cream cheese mixture out of the freezer and slice into chunks.
- Add cream cheese chunks and white chocolate chips to cookie dough and fold to incorporate.
- Using a large 3 Tbs cookie scoop, scoop balls of dough into a large airtight container. Let them rest in the fridge overnight or for a minimum of 4 hours. (This step is SO CRUCIAL even though it's torture. Trust me trust me trust me when I say these cookies are better baked the next day because the flavors will POP once they've melded together!)
- Preheat your oven to 350℉.
- Place 6 cookie dough balls on a bargain sheet lined with parchment paper.
- Bake for 12-15 minutes until the edges are golden brown and they look almost done. (my sweet spot was 15 min) DO NOT OVERBAKE. These cookies will continue to bake once you take them out and set as they cool. In my opinion they are the best once they're fully set and cooled (even the next day, don't kill me!)
- Drizzle with melted cookie butter and top with a broken biscoff cookie if desired.
- ENJOY and treat yourself for all your hard work and patience!