Cream Cheese Cookies — Big, soft, buttery cookies with sweet and tangy cream cheese in the middle!! Oh my….Best thumbprints ever!!!
Easy Cream Cheese Cookies
I’ve made cream cheese cookies, twice. But not like these. If you like tangy cream cheese frosting and soft buttery cookies, you’re going to be in heaven.
My previous cream cheese cookies use cream cheese in the dough as a partial butter replacement. It adds a richness and creaminess to the dough that’s amazing, but I wanted to see if I could make a thumbprint-style cookie with cream cheese. Mission accomplished.
The cream cheese stays slightly soft, gooey, and tastes much more like cream cheese frosting than it does like cheesecake because there’s no egg. There’s also no slightly dry, crumbly texture that cheesecake can have.
The dough base is a new favorite. As a happy accident I used a combo of light and dark brown sugar. I was scraping the bottom of my light brown sugar canister for the last one-quarter cup (I didn’t realize I went through 6 pounds of brown sugar in 10 days) and so I used some dark brown, too.
Best decision ever because the cheesecake cookies have a caramely, buttery, rich depth of flavor that’ll keep you coming back for more. Dark brown sugar has more moisture than light brown because it has more molasses, creating cookies are supremely soft, tender, and moist.
In addition to flour, I used graham cracker crumbs. Graham crackers and cream cheese just go hand in hand. The crumbs add another subtle layer of flavor and provide a tiny bit of texture.
The batch only makes 9 cookies and each cookie is fairly large. While you could make the cookies smaller, by the ninth cookie you’ll be sick of smooshing the dough into thumbprint shapes and carefully adding the filling, so keep it easy on yourself and just make nine.
I loved the cookies. The contrast of the tangy cream cheese frosting with the uber-soft caramely dough is ridiculously good. I hoarded these.
What’s in Cream Cheese Cookies?
To make these cream cheese-filled cookies, you’ll need:
- Unsalted butter
- Brown sugar
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Graham cracker crumbs
- Baking soda
- Cream cheese
How to Make Cream Cheese Cookies
The cheesecake cookies come together much like your average cookie recipe. Cream together the wet ingredients, then mix in the dry. Form the cookie dough into balls, then hollow out the center of each ball as if you were making thumbprint cookies.
To make the cream cheese filling, cream together the sugar and cream cheese until light and fluffy. Distribute the filling among the thumbprint cookies, then chill for at least 2 hours before baking.
Once the dough’s had time to chill, bake until the edges have set and the cream cheese is just set. The cookies need to cool for 15 minutes before they can be eaten!
Can I Use Lite Cream Cheese?
Yes, lite or low-fat cream cheese will work so long as it’s still brick-style cream cheese.
Can I Freeze These Cookies?
Yes, cookies made with cream cheese can be frozen for up to 4 months (either the baked cookies or the raw cookie dough balls).
Tips for Making Cream Cheese-Filled Cookies
When hollowing out the cookies for the filling, make sure not to go too deeply and punch through the bottom. Go just deep enough that each cookie will be able to hold 2 to 3 tablespoons of filling.
Make sure you use brick-style cream cheese for the filling and NOT the whipped kind in a tub.
You can purchase pre-made graham cracker crumbs or you can pulverize whole graham crackers to make them. If possible, use a food processor so the crumbs are very fine.
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- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup graham cracker crumbs
- 1 teaspoon cornstach
- 1/2 teaspoon baking soda
- pinch salt, optional and to taste
Cream Cheese Filling
- 6 ounces brick-style cream cheese, softened (lite is okay)
- 1/4 cup granulated sugar
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the flour, graham cracker crumbs, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form 9 equal-sized mounds of dough, roll into balls, and using your fingers, hollow out the center of each ball as if you were making thumbprint cookies. In doing so, the cookies will naturally flatten. Make sure not to go too deeply and punch through the bottom but go deep enough that each cookie will be able to hold 2 to 3 tablespoons of filling.
- Place mounds on a large plate or tray and place in the freezer while you wash the mixing bowl and make the cream cheese filling.
Cream Cheese Filling:
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the cream cheese, sugar, and beat on medium-high speed until fluffy and creamed, about 4 minutes.
- Using a small spoon, equally distribute filling among dough mounds, smoothing the tops lightly with the back of the spoon or a spatula.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet).
- Bake for about 12 minutes, or until edges have set and cream cheese is just set; don’t overbake for soft cookies (bake a few minutes longer for firmer cookies). Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 15 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Storage: Cookies will keep airtight at room temperature for up to 5 days (I’m comfortable storing items with baked cream cheese at room temp; store in the fridge if you prefer) or in the freezer for up to 4 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Amount Per Serving: Calories: 332Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 178mgCarbohydrates: 39gFiber: 1gSugar: 23gProtein: 4g
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