Cherry Cheesecake Cookie

Yield: 16 large cookies

Author: Kelli Bowman

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Cherry Cheesecake Cookie

Prep time: 20 MinCook time: 13 MinInactive time: 24 HourTotal time: 24 H & 33 M

These cherry cheesecake cookies are soft, bakery-style cookies inspired by a slice of classic cherry cheesecake. Each cookie is stuffed with a creamy cheesecake filling, packed with sweet dried cherries, drizzled with a rich vanilla glaze, and finished with crunchy sliced almonds. They're the perfect balance of buttery, tangy, and sweet in every bite.

Ingredients

Cookie Dough

• 1 cup browned butter, cooled to room temperature
• 1 cup brown sugar
• ½ cup cane sugar
• 2 eggs
• 2 tsp vanilla extract
• 3 Tbsp milk
• 2½ cups Italian 00 flour (or all-purpose flour)
• 1 c dried cherries
• 1 tsp baking soda
• 1 tsp salt

Cheesecake Filling

• 4 oz (½ block) cream cheese, softened
• ¼ cup powdered sugar

Vanilla Glaze

• 1 cup powdered sugar
• ½ tsp vanilla extract (or vanilla bean paste)
• 1–2 Tbsp milk

Almond Topping

• ¼ cup sliced almonds

Instructions

1. Add the cooled browned butter to a mixing bowl. Add both sugars and mix for 1 minute.
2. Mix in the eggs, vanilla, and milk until smooth.
3. Add the flour, baking soda, and salt. Mix just until combined.
4. Fold in the dried cherries.
5. Scoop using a #16 scoop (about ¼ cup). Flatten each scoop slightly and place 1 teaspoon of the cheesecake filling in the center. Wrap the dough around the filling and seal well.
6. Place on a sheet pan, cover, and refrigerate for 24 hours.
7. Preheat oven to 375°F.
8. Bake for 13–15 minutes, until the edges are lightly golden and the centers are just set.
9. Cool completely.
10. Whisk together the vanilla glaze ingredients and drizzle over the cooled cookies. Sprinkle about ½–1 teaspoon of sliced almonds over each cookie immediately after drizzling with the vanilla glaze so they stick before the glaze sets.

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