New York Cheesecake Cookies

New York Cheesecake Cookies combine the creamy richness of cheesecake with the convenience of a cookie. These cookies have a soft, cheesecake-like center with a crisp exterior, embodying the classic flavors of a New York cheesecake in a bite-sized form. Perfect for any occasion, these cookies are sure to impress both cheesecake and cookie lovers alike.

INGREDIENTS:

For the Cookie Base:

1 1/4 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg yolk

1/2 teaspoon vanilla extract

Zest of 1 lemon

For the Graham Cracker Crumble:

1/2 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 tablespoon granulated sugar

DIRECTIONS:

Preheat the Oven and Prepare the Baking Sheet:

Preheat your oven to 350°F (175°C).

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

Make the Cookie Base:

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

In a large bowl, cream together the softened butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Chill the dough in the refrigerator for about 30 minutes to make it easier to handle.

Prepare the Cheesecake Filling:

In a separate bowl, beat the softened cream cheese and sugar until smooth.

Add the egg yolk, vanilla extract, and lemon zest, beating until well combined. Set aside.

Make the Graham Cracker Crumble:

In a small bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined.

Assemble the Cookies:

Remove the cookie dough from the refrigerator.

Scoop out about 1 tablespoon of dough and flatten it into a small disk.

Place a teaspoon of the cheesecake filling in the center of the disk.

Fold the edges of the dough over the filling, sealing it inside, and roll it into a ball.

Roll the ball in the graham cracker crumble, coating it evenly.

Place the cookie on the prepared baking sheet, leaving about 2 inches of space between each cookie.

Bake the Cookies:

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown and the filling is set.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.