Description
These delightful cookies perfectly combine the chewy texture of a classic cookie with a creamy, tangy cheesecake filling. An irresistible treat for any occasion.
Ingredients
- For the Cheesecake Filling:
- 8 oz (226g) full-fat cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon zest (optional)
- For the Cookie Dough:
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (56g) vegetable shortening
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat cream cheese, granulated sugar, vanilla extract, and lemon zest (if using) until smooth. Drop 1-teaspoon dollops onto a parchment-lined baking sheet. Freeze for at least 30 minutes until firm.
- Prepare the Cookie Dough: In a large bowl, cream together butter, shortening, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet, mixing until just combined.
- Assemble Cookies: Take frozen cream cheese dollops. Scoop about 1.5 tablespoons of cookie dough, flatten, place a frozen cream cheese dollop in the center, and wrap the dough around, sealing completely. Roll into a smooth ball.
- Bake: Preheat oven to 375°F (190°C). Place cookies 2 inches apart on parchment-lined baking sheets. Bake for 10-12 minutes, or until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 12 mins