Cookie Butter Cheesecake Cookies

Ingredients:

Cookie Dough:

• 1/2 Cup Unsalted Brown Butter
• 1/2 Cup + 1 Tbsp Packed Brown Sugar
• 2 Tbsp Sugar
• 1 Large Egg (Room Temp)
• 1 Tsp Vanilla
• 1 1/4 Cups All Purpose Flour (Spoon & Leveled)
• 1/2 Tsp Baking Soda
• 1/4 Tsp Salt
• 1/4 Cup Semisweet Chocolate Chips
• 1/4 Cup Milk Chocolate Chips
• 1/2 Cup Cream Biscoff Cookie Crumbs

Cheesecake Filling:

• 3 oz Cream Cheese (Room Temp)
• 1/2 Tbsp Biscoff Spread
• 1 Tbsp Granulated Sugar

Instructions:

1. Prepare the Cheesecake Filling: Mix the cream cheese, biscoff spread, and sugar until smooth. Drop tablespoon-sized dollops onto parchment paper and freeze for 30 minutes to an hour.
2. Brown the Butter: Heat the butter in a saucepan over medium heat, stirring until golden brown and foamy. Let cool in a heat-safe bowl.
3. Sift Dry Ingredients: Sift the flour, baking soda, and salt together while the butter cools.
4. Make the Cookie Dough: In a large bowl, whisk together the brown butter and sugars. Add the egg and vanilla, then fold in the sifted dry ingredients until just combined. Add chocolate chips and biscoff cookie crumbs, mixing gently.
5. Form Cookies: Scoop dough into 1/4 cup portions, flatten slightly, and place a cheesecake filling dollop in the center. Wrap the dough around the filling and top with extra chocolate chips and biscoff crumbs.
6. Bake: Place cookies on a prepared sheet, bake for 10 minutes, or until golden brown on the bottom. Optional: Shape the cookies with a cookie cutter once done baking.
7. Finish: Drizzle with melted biscoff spread and allow cookies to cool/set for 1-2 hours in the fridge.

Tips:

• Bake Immediately: The dough doesn't refrigerate well, so bake as soon as it's prepared.
• Cool Completely: Let cookies cool on the sheet before removing them to allow the cheesecake to set.
• Storage: Keep leftover cookies in the fridge to preserve the cheesecake filling. Let them return to room temp for better texture before eating.