Cheesecake sandwich biscuits are the ultimate dessert combination! These soft butter chocolate cookies are filled with thick cream cheesecake, a sweet two in one! Of course, be sure to check out my favorite chocolate chip cookie recipe and the perfect cheesecake! You will not be disappointed! Chocolate chip cookie sandwiched with a thick layer of cream cheese cake.
Oh, there are gifts waiting for you today. You know I am a great cookie-filler person. Remember my chocolate chip cookies with frosting, chocolate chip cookies with peanut butter, or chocolate chip cookies with peanut butter? Yes, um… this is my business. Really, when you can eat two desserts, why eat one dessert? That's my business. My jeans will agree. Cheesecake Filled Chocolate Chip Cookies I think these cookies are the answer to my dessert dreams. I like cheesecake, I have the best cheesecake recipes on my website, but cheesecake takes some time. It has been roasted for almost an hour and then must be completely cooled… So although this is a magical dessert made in advance for entertainment, it is not an instant gratification candy. Enter the cheesecake sandwich biscuits. "Cheesecake" fillings are actually more like cream cheese frosting, but we shouldn't be too technical.
Cream Cheese Cookies Recipe Here are the ingredients needed to fill these cheesecake cookies. The ingredients for these cookies are very basic and do not require fancy equipment. There is no water bath, no removable container. All you need is a blender and a bakeware! Cream cheese: The trick to making cheesecake fillings is to keep the cream cheese cold. So start this recipe with frozen cream cheese. It will mix well, you don't have to worry about small bumps, it will save your cooling time! Powdered sugar-you want the cheesecake filling to be sweet, the easiest way is powdered sugar! I don't recommend using granulated butter because it will be granular in the filling. Butter: Unless otherwise stated, I always use salted butter. I know this is a bit taboo for baking experts, but honestly, I like it better. If you are sensitive to salt, please never use salt, or continue to skip the salt added to the cookie dough. Light brown and sugar: both are standard ingredients for chocolate chip cookies!
Wrap the light brown sugar when measuring! One egg plus one egg yolk-this is a technique I use when making cookies that I want thicker. The extra egg yolk adds a bit of richness to the dough while adding a bit of moisture, but not too much. Vanilla: I always use pure vanilla extract. The taste is incomparable! All-purpose flour: Don't worry about mixing flour for this recipe. The texture comes from the crisp edges of the biscuits and the soft cream cheese filling. Salt and baking soda-these are two more standard biscuit ingredients. As I said before, if you are sensitive to salt and are already using salted butter, you can omit the excess salt in the recipe. Although I am a salty girl, that's why I included it! How to make cheesecake cookies How to fill cheesecake cookies? Filling cookies with cheesecake mix is very easy! However, I have some secrets for ultimate success! Follow the instructions in the recipe, starting with cold cream cheese. You will mix it with powdered sugar until smooth, but it is still cold.
After mixing all of these together, scrape off the bowl and put the cream cheese mixture in the refrigerator to keep it cool while making the cookie dough. Once you have mixed the cookie dough, use a medium cookie spoon (keep less than 2 tablespoons) to scoop out the dough. This will ensure that all your cookies are exactly the same size. I like this cookie scoop. After removing the dough, flatten it. Scoop out 2 teaspoons of cream cheese mixture and place in the center of the dough. I have a 2 teaspoon measuring spoon, but if you don't have one, you will feel the amount after measuring 2 teaspoons a few times, and you probably don't need to measure it anymore.
Make sure to seal the batter around the cream cheese mixture. It doesn’t have to be perfect, just try your best! Roll the dough into a ball and place the ball on a baking sheet 2 inches apart. Professional tips to make your biscuits beautiful If they become deformed when they come out of the oven, use a spatula to form a circle. This dough won't fall apart too much, but if you feel you need it, just come out of the oven before they cool completely and shape them with a spatula! When adding chocolate chips to the batter, keep some chocolate chips. When the cookies come out of the oven, set them aside and add some extra fries to make them look like "perfect" bakery style cookies! Do these biscuits need to be refrigerated after they are baked? This is a deal. These biscuits are filled with cream cheese, so you may be wondering if you need to store them in the refrigerator. The short answer is yes. The long answer is that it is not. Uh, I know. I just don't like cold biscuits! !
What I want to say is that although the storage time of biscuits in my home is usually no more than a day, I am not too worried about spoiling. However, if these are to be used for a few days, I will be more cautious and store them in the refrigerator in a resealable bag. You can easily reheat them in the microwave for a few seconds. Cheesecake Cookies are chocolate cookies with a thick layer of cheesecake sandwiched between them. Want more sandwich biscuits? Try these: Brownie Filled Chocolate Chip Cookies, Cookie Dough Filled Chocolate Chip Cookies, Crisp Chip Chocolate Chip Cookies or now you have a craving for cheesecake, I know I am! Try these: Sugar Cookie Cheesecake, Chocolate Cheesecake, Instant Cheesecake, Boston Cream Pie Cheesecake