Bischoff Cheesecake Cookies

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WHO SAID THAT CHEESECAKE CAN’T BE WITH COOKIES? (Absolutely nobody)

These ain’t just cookies, these might as well be chunks of absolute bliss and goodness. I will warn you though, the cookie is quite dense in flavor, so you will most likely get filled on just one of them for the average person. Above all that though, Insomnia Cookies still ain’t got shit on me twin with all due respect.

As for actual Insomnia though…

I hope you enjoy!

How to make Bischoff Cheesecake Cookies

Ingredients :

Cookies:

• 1 1/4 cup salted butter
• 2 1/2 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 whole egg, 1 egg yolk
• 1 tbsp vanilla extract
• 1 tbsp Harry Potter Butterbeer extract
• 2 Bischoff cookies (crushed into fine powder)

Filling and Melted Toppings:

• 1 8oz Cream Cheese Blocks
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup white chocolate
• 1 cup Bischoff cookie butter

Tips:

• I highly recommend that you leave the cookie dough wrapped in a refrigerator overnight, or at least 2 days before baking. This recipe will assume you did as such.
• I shaped my cookie batter into 6 large balls and made them pretty thick, which caused them to take a longer time to bake.
• You want the cream cheese FROZEN SOLID to mold and transfer to the cookies. Your hands will warm them up quickly, so be sure to have the cookie and the filling ready beforehand.

Steps:

Cookies:

• Step 1: In a large heatproof bowl, place in the sugars with the crushed Bischoff powder and mix until well combined
• Step 2: In a saucepan over medium heat, melt the butter and stir continuously while it melts, boils, and/or foams.
• Step 3: Once the crackling subsides, tiny brown bits will start to appear at the bottom and smell nutty. Immediately remove it and place into the bowl of sugars. Mix until combined and add a pinch of salt
• Step 4: In a small bowl, whisk eggs with vanilla and butterbeer extract until fully incorporated. Then, add that into the sugar mixture.
• Step 5: In a different bowl, combine the remaining dry ingredients (flour, baking soda and powder) and mix. Fold the ingredients into the sugar/egg mixture along with.

Filling:

• Step 1: In a bowl or stand mixer, mix in the cream cheese and sugars until well combined
• Step 2: In a tray with parchment paper, scoop and place roughly 1 tablespoon worth of the cream cheese filling onto the tray. Once completed, transfer to the freezer and let it freeze for at least 2 hours (if not overnight)

Baking:

• Step 1: Take our the cookie batter from the refrigerator and let it sit for 1 hour – 1 hour & 30 minutes.
• Step 2: Once at room temperature, preheat your oven to 350°F. Line your tray with parchment paper, shape your cookies into 6 large balls and moderately flatten them with your hands
• Step 3: Take out your cream cheese filling and wrap the cookie dough around it. Then, place each cookie on the tray and bake for roughly 15-18 minutes (while checking at the 10 minute mark)
• Step 4: Once the cookies are done baking, take them out the oven and let them rest until room temperature.
• Step 5: In a saucepan over medium-low heat, warm up the cookie butter to make it more liquified. Do the same for the white chocolate in a different sauce pan (or a microwave) until liquified.
• Step 6: Drizzle the white chocolate and cookie butter with garnished crushed Bischoff cookies, and you’re done!

Cravings & Comfort Recipe

Bischoff Cheesecake Cookies

Biscoff cheesecake cookies topped with biscuit pieces, cookie butter and white chocolate drizzle

Prep Time20 minutes (excluding overnight resting)

Cook Time20 – 30 minutes minuts

Total Time50 minutes – 1 hour

Servings6 Large Bischoff Cheesecake cookies

Calories740

CuisineCookie, Dessert

Print Recipe Grocery List

Ingredients

US Customary — Metric

Cookies

• 1 1/4 cup salted butter
• 2 1/2 cup all-purpose flour
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 whole egg, 1 egg yolk
• 1 tbsp vanilla extract
• 1 tbsp Harry Potter Butterbeer extract
• 2 Bischoff cookies (crushed into fine powder)

Filling and Melted Toppings

• 1 8oz Cream Cheese Blocks
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 cup white chocolate
• 1 cup Bischoff cookie butter

Instructions

Cookies

1. In a large heatproof bowl, place in the sugars with the crushed Bischoff powder and mix until well combined
2. In a saucepan over medium heat, melt the butter and stir continuously while it melts, boils, and/or foams.
3. Once the crackling subsides, tiny brown bits will start to appear at the bottom and smell nutty. Immediately remove it and place into the bowl of sugars. Mix until combined and add a pinch of salt
4. In a small bowl, whisk eggs with vanilla and butterbeer extract until fully incorporated. Then, add that into the sugar mixture.
5. In a different bowl, combine the remaining dry ingredients (flour, baking soda and powder) and mix. Fold the ingredients into the sugar/egg mixture along with.

Filling

1. In a bowl or stand mixer, mix in the cream cheese and sugars until well combined
2. In a tray with parchment paper, scoop and place roughly 1 tablespoon worth of the cream cheese filling onto the tray. Once completed, transfer to the freezer and let it freeze for at least 2 hours (if not overnight)

Baking

1. Take our the cookie batter from the refrigerator and let it sit for 1 hour – 1 hour & 30 minutes.
2. Once at room temperature, preheat your oven to 350°F. Line your tray with parchment paper, shape your cookies into 6 large balls and moderately flatten them with your hands
3. Take out your cream cheese filling and wrap the cookie dough around it. Then, place each cookie on the tray and bake for roughly 15-18 minutes (while checking at the 10 minute mark)
4. Once the cookies are done baking, take them out the oven and let them rest until room temperature.
5. In a saucepan over medium-low heat, warm up the cookie butter to make it more liquified. Do the same for the white chocolate in a different sauce pan (or a microwave) until liquified.
6. Drizzle the white chocolate and cookie butter with garnished crushed Bischoff cookies, and you're done!

Quick Measurement Converter

Choose an ingredient when density matters. Unknown ingredients are converted by volume instead of guessed by weight.

Amount US unitCupTablespoonTeaspoonFluid ounceOunce (weight)Pound IngredientWaterFlourGranulated sugarPacked brown sugarPowdered sugarButterOilMilkButtermilkHeavy creamHalf & halfLight creamOther / volume only

Metric result240 mL

Cooking conversions are approximate; flour and packed ingredients can vary by brand and measuring technique.

Cravings & Comfort

Nutrition estimate

Calories740per serving

ServingServing 1 Large cookie, yields 6 large cookies

Calories are an estimate and can change based on brands, serving size, toppings, sauce amount, and oil absorption.

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