Description
Funfetti cheesecake stuffed cookies bring childhood nostalgia and creamy indulgence together in one irresistible sweet treat. Colorful sprinkles and rich cheesecake filling create a playful dessert that will make you smile with pure sugary delight.
Ingredients
Scale
Base Ingredients:
- 2 ¼ cups all-purpose flour
- 1 cup unsalted butter, softened (226 grams)
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
Binding Ingredients:
- 2 large eggs
- 2 teaspoons vanilla extract
Filling and Decoration Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ½ cup rainbow sprinkles
Leavening and Seasoning Ingredients:
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Craft a delectable cheesecake filling by whisking cream cheese with powdered sugar and vanilla until silky smooth. Create tiny spherical dollops and transfer to a parchment-lined tray, then freeze for a minimum of 30 minutes to solidify.
- Combine flour, baking soda, and salt in a separate mixing vessel. In another bowl, cream butter with granulated and brown sugars until ethereally light. Incorporate eggs individually, then introduce vanilla extract.
- Gently fold dry ingredients into wet mixture, ensuring minimal mixing. Tenderly integrate sprinkles throughout the dough, creating a colorful, festive base.
- Heat oven to 350F (175C) and prepare baking sheets with parchment paper. Extract chilled cheesecake spheres from freezer.
- Manipulate cookie dough by forming a flattened disc, nestling a frozen cheesecake sphere in its center. Encase completely with additional dough, carefully sealing edges and rolling into a perfect orb.
- Arrange stuffed cookie spheres across baking sheet, maintaining generous spacing to allow expansion during baking.
- Bake for 10-12 minutes, watching for golden-tinged edges and soft, yielding centers. Allow cookies to rest on baking sheet for 5 minutes, enabling structural stabilization.
- Transfer to wire cooling rack, permitting complete temperature normalization. Store in sealed container for optimal freshness, consuming within 3 days for peak enjoyment.
Notes
- Freeze the cheesecake filling thoroughly to prevent leaking during baking, ensuring a perfect surprise center in each cookie.
- Use room temperature cream cheese and butter for smoother mixing and better incorporation of ingredients, creating a more consistent texture.
- Chill the cookie dough for 15-30 minutes before stuffing to make it easier to handle and prevent spreading during baking.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same delightful texture and flavor.
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 230
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg