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Biscoff cheesecake cookies with a creamy texture and cookie butter flavor

Biscoff Cookie Butter Cheesecake Cookies

These warm, crunchy cookies with a molten cheesecake center combine the caramelized spice of Biscoff with creamy cheesecake and white chocolate for an irresistible treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 4 oz Cream cheese, full fat Use full-fat cream cheese for the best richness.
  • 1/2 cup Cookie butter (for filling) Smooth, spreadable cookie butter works best.
  • 3 tbsp Powdered sugar
  • 1/2 tsp Vanilla extract (for filling)
For the cookie dough
  • 2 sticks Unsalted butter, room temperature Ensure the butter is softened.
  • 1/4 cup Cookie butter (smooth)
  • 3/4 cup Brown sugar, packed
  • 1/4 cup Granulated sugar
  • 1 large Egg
  • 1 large Egg yolk
  • 1 tsp Vanilla extract
  • 2.5 cups All-purpose flour
  • 1 tbsp Cornstarch
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground cloves
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Salt
  • 4 oz White chocolate bar, chopped
  • 1/2 cup White chocolate chips
  • 12 pieces Biscoff cookies, chopped
  • 1/2 cup Cookie butter (for filling)
  • 1/2 tsp Vanilla extract (for filling)

Method
 

Preparation
  1. Make the cheesecake filling: Combine cream cheese, cookie butter, powdered sugar, and vanilla in a bowl. Beat until smooth and refrigerate.
  2. Cream the butter and sugars: In a stand mixer, cream room temperature butter with cookie butter, brown sugar, and granulated sugar until pale and fluffy.
  3. Add the eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract for 2 minutes until well incorporated.
  4. Combine the dry ingredients: Sift flour, cornstarch, baking soda, baking powder, salt, cinnamon, and cloves together. Gradually blend into the wet ingredients.
  5. Fold in the white chocolate and cookies: Add chopped white chocolate and chopped Biscoff cookies into the dough carefully.
Assembly
  1. Form dough balls: Scoop 4-ounce dough balls, flatten, add a teaspoon of cheesecake filling, and pinch dough to seal.
  2. Chill the dough balls: Refrigerate the stuffed dough balls for at least 1 hour.
Baking
  1. Preheat the oven to 375°F (190°C). Bake the cookies for 12-15 minutes until edges are golden and centers are soft.
  2. Cool the cookies: Let the cookies cool on the pan for 20 minutes before transferring to a wire rack.
  3. Optional finish: Drizzle melted white chocolate on cooled cookies and sprinkle with crushed Biscoff crumbs.

Notes

For best results, ensure you use room-temperature butter. The cookies freeze well for up to 3 months.