Introduction
If you’re a fan of sweet indulgences that tantalize your taste buds, these Cookie Butter Cheesecake Cookies are about to become your new favorite treat! They combine the luscious richness of cheesecake with the delightful, spiced flavor of cookie butter, resulting in a cookie that is both soft and chewy, bursting with deliciousness. The addition of mini chocolate chips adds just the right amount of sweetness, creating a decadent bite that’s perfect for any occasion. Whether you’re treating yourself or sharing with friends, these cookies are sure to impress!
Ingredients
- 1 cup cookie butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies
Directions and Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the cookie butter and softened cream cheese. Beat them together with a mixer until the mixture is smooth and creamy.
- Add the granulated sugar and brown sugar to the bowl, mixing until fully integrated into the creamy mixture.
- Crack in the egg and pour in the vanilla extract, mixing everything until it’s all well combined and soft.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until well blended.
- Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
- Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop tablespoon-sized balls of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart for even baking.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden and the centers look set.
- Once baked, let the cookies cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely.
Notes or Tips
For an extra touch of decadence, consider drizzling some melted chocolate over the cooled cookies or sprinkling a pinch of sea salt on top before they set. If you’d like to make these cookies a day in advance, store them in an airtight container at room temperature to keep them soft and delightful!
Cooking Techniques
This recipe involves basic baking techniques like creaming and folding. Creaming helps to incorporate air into your cookie butter and cream cheese mixture, ensuring that the cookies have a light texture. Folding in the chocolate chips gently prevents them from breaking apart and ensures an even distribution without overworking the dough.
FAQ
Can I use a different type of nut butter? Yes! While cookie butter yields a unique flavor, you can substitute it with other nut butters. Keep in mind that the taste will be different, but still delicious!
How do I store the leftover cookies? Store them in an airtight container at room temperature for up to a week. You can also freeze the cookies for longer storage; just allow them to cool completely before placing them in a freezer-safe bag.
Conclusion
These Cookie Butter Cheesecake Cookies are not only a delight to the palate but also a treat to make. Their rich texture and adorable mini chocolate chips make them a welcome addition to any dessert table. Whether enjoyed with a glass of milk or as a sweet afternoon pick-me-up, you’ll find that every bite brings a smile to your face. Happy baking!