Cheesecake Filled Cookies (Print Version)

Soft cookies packed with a cheesecake surprise, brown butter richness, and Reese's pieces or chocolate bits for a delightful dessert.

# Ingredients:

→ Cheesecake Filling

01 - 3 tablespoons white sugar
02 - ½ teaspoon pure vanilla extract
03 - 6 ounces softened cream cheese

→ Cookie Dough

04 - ¼ cup plain white sugar
05 - 2½ cups leveled all-purpose flour
06 - 2 teaspoons vanilla extract
07 - 2 large eggs at room temp
08 - 1 cup unsalted butter, browned
09 - 1 teaspoon baking soda
10 - ½ teaspoon fine salt
11 - 1¼ cups packed brown sugar

→ Mix-ins & Toppings

12 - ¼ cup milk chocolate chips, with more for the tops
13 - ½ cup white chocolate chips, with more for decoration
14 - 1 cup tiny Reese's cups, plus extras for décor
15 - ¼ cup semi-sweet chocolate chips, plus extra for garnish

# Steps:

01 - Combine cream cheese, vanilla, and sugar in a medium bowl. Use a hand mixer or stand mixer with a paddle to whip it until it's smooth, around 3-5 minutes. Scoop out 12 dollops (about ½ tablespoon each) onto a parchment-lined baking tray. Freeze them for 30 minutes to an hour.
02 - Chop unsalted butter into pieces and melt it in a sturdy saucepan over medium heat. Stir the entire time as it foams, turning it golden brown and nutty. Pour into a safe bowl to cool right away.
03 - In a medium-sized bowl, sift together the flour, salt, and baking soda while your butter cools.
04 - Turn on your oven to preheat at 350°F (175°C). Prepare a baking sheet with a piece of parchment paper.
05 - Whisk together your cooled brown butter, brown sugar, and white sugar in a big bowl. Make sure it's mixed well with no clumps.
06 - Toss the eggs and vanilla into the sugary mixture. Whisk until everything is nice and smooth.
07 - Gently fold the dry mix into the wet mix using a spatula until it's just combined. Stop before you overmix.
08 - Carefully add milk chocolate chips, semi-sweet chocolate chips, white chocolate chips, and Reese's cups to the dough. Don't stir too much.
09 - Scoop out dough using a ¼ cup or ice cream scoop. Flatten the dough, place a frozen cheesecake filling in the middle, and fold the dough around it. Make sure the filling is completely enclosed. Add some extra chocolate chips or Reese's on top for decoration.
10 - Space 6 cookies evenly on the prepared parchment-lined sheet. Bake for about 10 minutes. The edges should firm up, and the bottoms should turn golden, though the centers might still look soft.
11 - Right after pulling them out, use a round cutter or cup to swirl around each cookie gently and make them perfectly round, if desired.
12 - While the cookies are hot, press a few extra chocolate chips or Reese's pieces on top.
13 - Leave the cookies on the baking sheet to cool completely. Don't skip this, as it helps the cheesecake middle settle.
14 - Once the cookies are fully cooled and set, they're ready to eat. Dig in and enjoy the deliciousness!

# Helpful Notes:

01 - These cookies need to be baked right after mixing; don't save the dough for later.
02 - When you pull them from the oven, they'll seem a bit underdone but will finish baking on the hot tray.
03 - Using browned butter deepens the flavor, giving a hint of nuttiness.
04 - Let the cream cheese come to room temperature so it blends smoothly.

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