Cheesecake Biscoff Cookies

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These Cheesecake Biscoff Cookies are truly what dessert dreams are made of! 

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Soft, buttery, and full of rich Biscoff flavor, each cookie hides a creamy cheesecake center that melts in your mouth.

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It’s the perfect mashup of cheesecake and cookie in one decadent bite.

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To make, use a hand mixer to beat the cream cheese, powdered sugar, flour, vanilla, and salt together until smooth and fluffy, about 2–3 minutes.

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Drop ~teaspoon-sized mounds of the cheesecake mixture onto a parchment-lined plate or baking sheet that fits in your freezer. Freeze for at least 1 hour (or up to 3 days). 

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In a large bowl, whisk together the melted butter and Biscoff cookie butter.

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Once combined, add the brown sugar and granulated sugar until smooth and glossy.

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Whisk in the eggs and vanilla bean paste until fully incorporated.

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Using a rubber spatula, fold in the flour, baking soda, baking powder, cinnamon, and salt until the cookie dough forms.

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Stir in the mini chocolate chips. Cover and chill the dough in the refrigerator for 10 minutes.

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Scoop the dough and place a frozen cheesecake ball in the center.

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Wrap the dough around the filling to completely enclose it and roll it into a ball. Repeat with the remaining dough and cheesecake centers.

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Roll each dough ball in the 1/4 cup granulated sugar and arrange on a parchment-lined baking sheet, spacing them about 2 inches apart.

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Bake at 350°F for ~8-10 minutes or until edges are set and the tops look slightly underbaked.

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Garnish the tops with more mini chocolate chips, a sprinkle of granulated sugar, or even a drizzle of melty Biscoff cookie butter.

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For full recipe, instructions, helpful tips, and more swipe up or visit blog!

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