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Cranberry White Chocolate Cheesecake Cookies

Cranberry white chocolate cheesecake cookies sandwich a smooth, tangy cream cheese filling inside soft cookies with lightly golden edges. Freeze the filling before baking to make the cookies easier to assemble and keep the centers creamy.
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Prep Time 25 minutes
Cook Time 18 minutes
freezing, chilling, and resting 1 hour 25 minutes
Total Time 2 hours 8 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

For the cheesecake filling
  • 1 block (8 oz) cream cheese softened
  • 0.33 cup powdered sugar
For the cookies
  • 2.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 0.75 cup dried cranberries
  • 1 cup white chocolate chips

Equipment

  • 2 18x13-inch baking sheets

Method
 

Make the cheesecake filling
  1. In a medium bowl, beat the cream cheese and powdered sugar until smooth.
  2. Scoop the filling into 16 equal portions, about 1 tablespoon each, onto a parchment-lined plate and freeze for 45-60 minutes, until firm.
Make the cookie dough
  1. In a medium bowl, whisk together the flour, baking soda, and salt.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the egg, egg yolk, and vanilla.
  4. Add the flour mixture to the butter mixture and mix just until combined.
  5. Fold in the cranberries and white chocolate chips.
  6. Cover the dough and refrigerate for 30 minutes.
Assemble and bake
  1. Preheat the oven to 350°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Divide the chilled dough into 32 equal pieces, about 2 tablespoons each.
  4. Flatten one piece, place a frozen filling portion in the center, cover with another piece, and pinch the seams completely closed.
  5. Arrange 8 cookies on each sheet at least 2 inches apart.
  6. Bake both sheets at once for 15-18 minutes, switching their rack positions and rotating them front to back halfway through, until the edges are lightly golden and the tops look set.
  7. Let the cookies rest on the baking sheets for 10 minutes.
  8. Transfer the cookies to a wire rack to cool.

Notes

Pinch the seams completely closed so the cheesecake filling stays inside as the cookies bake. Store in the refrigerator for up to 4 days; freeze for up to 2 months. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.