Description
Delicious cookie dough stuffed with creamy cheesecake and a cherry swirl, topped with white chocolate chunks.
Ingredients
Scale
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 6 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup cherry pie filling or cherry compote
- ¾ cup white chocolate chunks
- Extra white chocolate pieces for topping
Instructions
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until the mixture becomes smooth and creamy. Scoop teaspoon-size portions onto a lined baking sheet and place in the freezer for 20–30 minutes so the filling becomes firm and easier to place inside the cookie dough.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set the bowl aside while preparing the cookie dough.
- In a large mixing bowl, beat softened butter, granulated sugar, and brown sugar until the mixture becomes light in color and fluffy in texture, about 2–3 minutes.
- Add the egg and vanilla extract to the butter mixture and mix until fully combined and smooth. Gradually add the dry ingredients and stir until a soft cookie dough forms.
- Fold the white chocolate chunks into the cookie dough so the pieces distribute evenly.
- Scoop about 2 tablespoons of dough and flatten it slightly in your hand. Place one frozen cheesecake filling portion in the center and wrap the dough around it to form a sealed ball. Place the dough balls on a lined baking sheet.
- Spoon a small amount of cherry filling onto the top of each cookie and gently swirl the cherries into the surface using a spoon or toothpick. Add a few white chocolate pieces on top.
- Preheat the oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet with space between them and bake for 12–14 minutes until the edges turn lightly golden while the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes so the structure sets and the cheesecake center firms slightly. Transfer the cookies to a cooling rack and allow them to cool further before serving.
Notes
- Optional: Lightly chop large cherries so they distribute evenly.
- Proper creaming helps create a soft bakery-style cookie texture.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg