Walnut Cheesecake Cookies

These Walnut Cheesecake Cookies are a masterclass in contrasting flavors and textures. Crunchy walnuts and a tangy cream cheese surprise center are wrapped in a rich, chewy cookie, making for a delightfully indulgent treat that’s sure to satisfy your sweet tooth and leave you wanting more!

Ready Time

1 hrs 20 mins

Yields

10 servings

Ingredients

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup unsalted butter, at room temperature
3/4 cup white granulated sugar
1 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 cup chopped walnuts
8 oz cream cheese, softened
1/4 cup confectioners’ sugar

Instructions

Preheat your oven to 350°F (175°C).

Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Stir in the chopped walnuts.

In a small bowl, beat the cream cheese and confectioners’ sugar until smooth.

Scoop tablespoon-sized balls of the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.

Make an indentation in the center of each cookie using your thumb or the back of a spoon.

Place a small dollop of the cream cheese mixture into the indentation of each cookie.

Bake for 18-20 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Make sure to use room temperature butter for a better texture. Using cold butter can lead to a denser cookie.

Don’t overmix the dough, especially when adding the flour mixture, as it can lead to tough cookies.

Walnuts can be toasted in a 350°F oven for 5-7 minutes to enhance their flavor, but be careful not to burn them. If you find the cream cheese mixture too runny, refrigerate it for about 10 minutes to firm it up.

To ensure the cookies retain their shape, don’t overbake them.

If you want a crisper cookie, bake for 20 minutes. These cookies are perfect for a small gathering or as a snack, and they can be stored in an airtight container at room temperature for up to 3 days.