Biscoff Cheesecake Cookies

My new favourite cookies: Biscoff cheesecake cookies. Chewy milk chocolate chip cookie dough filled with an oozing Biscoff cheesecake centre. To make these cookies you will need to make a quick Biscoff cheese cake filling. This is then frozen so it can be stuffed into the middle of your cookie dough to create the gooiest cookie you will ever eat!

How to make Biscoff cheesecake cookies

Ingredients

Cheesecake filling

• Cream cheese
• Granulated sugar
• Biscoff spread 

Cookie dough

• Plain flour
• Crushed Lotus Biscoff cookies
• Baking powder
• Bicarbonate of soda
• Salt
• Unsalted butter
• Light brown sugar
• Granulated white sugar
• Egg yolks 
• Vanilla extract
• Milk chocolate chunks

Make the cheesecake filling

First you will need to make the cheesecake filling. Beat together the cream cheese, Biscoff spread and sugar with an electric whisk until the sugar has dissolved.

Line a baking tray with parchment paper. Divide the cheesecake filling into ten equal mounds. Flatten slightly and freeze for at least 4 hours, or overnight.

Make the cookie dough

To make the cookie dough you will first need to beat together the butter and both sugars until light and fluffy. Add in the egg yolks and vanilla and continue to whisk until combined.

Now add in your dry ingredients and fold together until just combined, followed by the milk chocolate chunks.

Chill the dough in the fridge whilst you preheat the oven to 190℃/170℃ fan (375℉/340℉).

Using an ice cream scoop, scoop the mixture into 10 equal sized balls. Take a frozen cheesecake piece and fully encase it in the cookie dough. Flatten slightly. Repeat with the remaining cookie dough balls and cheesecake filling.

Space the cookie dough balls onto lined baking trays, leaving plenty of space in-between for them to spread. Bake the cookies for 12-14 minutes, or until the edges of the cookies are starting to turn golden brown. Allow them to harden for 10 minutes on the baking tray before leaving to cool completely on a wire rack.

How to store the cookies

These cookies are best stored in an airtight container in the fridge. Cheesecake is eaten cold so I like to eat these cookies cold too! Because of the sugar in the cheesecake mixture these cookies will be okay stored for a short amount of time at room temperature, but I keep them cool to be safe.

Biscoff cheesecake cookies: similar recipes

If you liked these cookies, you may also like some of my other recipes:

• Biscoff stuffed cookies
• Brown butter and Nutella cookies
• Mini egg cookies

Biscoff Cheesecake Cookies

5 from 1 vote

Chewy milk chocolate chunk cookies with an oozing Biscoff cheesecake centre.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 14 minutes mins

Chilling + freezing time 4 hours hrs 15 minutes mins

Total Time 4 hours hrs 54 minutes mins

Servings: 10 large cookies

Course: baking

Cuisine: American

Calories: 498

Ingredients Method

Ingredients

  

Cheesecake Filling

• 6 oz/170g cream cheese cold
• 3 tbsp/40g granulated white sugar
• 3 tbsp Biscoff spread slightly melted in the microwave

For the Cookies

• 200g/7oz plain flour
• 45g/1½oz crushed Lotus Biscoff cookies
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ¾cup/170g unsalted butter softened
• ¾cup/165g light brown sugar packed
• ¼cup/50g granulated white sugar
• 2 egg yolks at room temperature
• 1 tsp vanilla extract
• 180g/6⅓oz milk chocolate chunks

Method

 

Biscoff Cheesecake Filling

1. Line a small baking tray with baking paper.
2. Add the cream cheese, sugar and Biscoff spread to a medium bowl. Using an electric mixer mix on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes.
3. Divide the cheesecake mixture into 10 equal-sized mounds.
4. Place the cheesecake portions into the freezer until solid, around 4 hours or overnight.

For the Cookies

1. Line two baking trays with baking paper.
2. In a large bowl, combine the flour, crushed Biscoff cookies, baking powder, baking soda and salt. Set aside.
3. In another large bowl use an electric hand mixer to cream the softened butter, brown sugar and granulated sugar together until light and fluffy. This should take around 2 minutes.
4. Now add in the egg yolks and vanilla and mix for a further minute on medium speed.
5. Add in the dry ingredients and fold together gently with a spatula. Fold through the chocolate chips.
6. Preheat the oven to 190℃/170℃ fan (375℉/340℉). Place the dough in the fridge for 15 minutes whilst the oven preheats.
7. Use an ice cream scoop to scoop the dough into 10-11 portions.
8. Roll the portions into balls. Slightly flatten each ball and place a frozen cheesecake ball in the centre. Close the cheesecake ball in with the cookie dough and re-roll into a ball. Ensure the cheesecake is completely enclosed.
9. Place the cookies onto the prepared baking trays with plenty of room in between each cookie. Bake for 12-14 minutes, or until the edges are starting to turn golden brown.
10. Cool the cookies for 10 minutes on the baking tray before transferring to a wire rack to cool completely. Enjoy!