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Cheesecake Cookies with Funfetti are a seriously playful spin on a classic favorite, packed with creamy filling and bright sprinkles inside each soft, chewy bite. These colorful cookies are just right for get-togethers, birthdays, or any time you want to show off a super fun treat.
Why You'll Love These Cookies
These treats mesh funfetti goodness with the creamy taste of cheesecake in every bite. They're soft with the yummiest filling, and they're just as easy to whip up as they are to eat. Make them for any celebration or when you've just got a sweet tooth. Everyone will want a second round!
Must-Have Ingredients For The Best Batch
- Decorative Touches: - Rainbow sprinkles: 3/4 cup (120g) split up - Each roughly 1/8-inch long - Mixed colors all even
- Filling Mixture: - Cream cheese: 8 oz (227g) at 65°F (18°C) - Powdered sugar: 1/4 cup (30g) sifted nicely - Vanilla extract: 1/2 teaspoon (2.5ml)
- Dry Mix: - All-purpose flour: 2¼ cups (270g) at 70°F (21°C) - Baking soda: 1 teaspoon (4g) - Fine sea salt: 1/2 teaspoon (3g)
- Main Dough Stuff: - Unsalted butter: 1 cup (227g) right at 65°F (18°C) - Granulated sugar: 3/4 cup (150g) pure cane - Dark brown sugar: 3/4 cup (150g) packed down - Large eggs: 2 (100g) both at 65°F (18°C) - Pure vanilla extract: 1 teaspoon (5ml)
Clear Step By Step Directions
- Baking Sheet Prep
- Turn your oven on to 350°F (175°C) and double-check with another thermometer. Put racks higher and lower in the oven. Toss parchment down on your trays.
- Filling Work
- 1. Whip cream cheese until totally smooth (about 2 minutes) 2. Slowly pour in powdered sugar while mixing 3. Add in vanilla and keep going until it's blended 4. Gently fold in 1/4 cup (40g) sprinkles 5. Stick the bowl in the fridge at 40°F (4°C) for half an hour
- Mixing Dough
- 1. Beat together butter and both sugars until it turns fluffy (3-4 minutes) 2. Crack in eggs one at a time, mixing 30 seconds after each 3. Pour in vanilla, give it a stir 4. Keep the mix under 70°F (21°C)
- Adding Dry Ingredients
- 1. Combine the dry items with a whisk until even 2. Add in dry mix to wet in three rounds 3. Mix it, stop when you barely see flour 4. Fold 1/2 cup (80g) sprinkles at the end Final dough should read 68-70°F (20-21°C)
- Putting It All Together
- 1. Scoop dough into balls about 2 tablespoons (30g) each 2. Make a deep thumbprint in the center 3. Plop in 1 teaspoon (5g) of chilled filling 4. Pinch the dough over the filling and seal it up 5. Each ball should be 1.5 inches wide
- How To Bake
- 1. Make sure there are 2 inches between cookies 2. Bake 10-12 minutes, checking for: - Light golden edge (Pantone 7508 C) - Still soft in the middle - Centers read 165°F (74°C) 3. Cool on the baking sheet for 5 minutes 4. Move cookies to a rack to finish cooling
Serving And Storing Tips
Stash them at room temp (68-72°F/20-22°C) for up to 3 days. Keep in the fridge at 40°F (4°C) for 5 days. Freeze the dough balls for 3 months at 0°F (-18°C). For the best treat, let them come to 65-70°F (18-21°C) before serving.
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Helpful Hints For Awesome Results
To keep your cookies on point: - Make sure dough never gets over 70°F (21°C) - Filling stays at a cool 40°F (4°C) as you build them - Keep cookie balls at about 1.5 inches wide - Measure out filling by the teaspoon, 5g each Keep your eye on the bake time for the softest, chewiest cookies.
Common Questions
- → Can I bake these in advance?
Taste best the day you make them, but they’re fine in a sealed container for three days.
- → Why are the centers still soft?
They’ll set up more as they cool. Pulling them early keeps them chewy.
- → Can you freeze them?
Not the best idea, since the filling changes texture if frozen.
- → How do I stop the filling from leaking out?
Roll the dough and press those edges tightly together after sealing in the cheesecake.
- → Is it okay to swap out the sprinkles?
Totally! Use any sprinkles you like to fit your party vibe.