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    Home » Recipes » Cookies

    Toffee Cheesecake Cookies

    Apr 12, 2022 · Modified: Jun 10, 2022 by Cashmere & Cocktails · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    These toffee cheesecake cookies are packed with Skor toffee candy pieces and mini chocolate chips, then stuffed with a creamy cheesecake filling.

    The Special Treat You Can’t Pass Up

    I understand that I probably say this for every cookie recipe, however this one takes the (cheese)cake, so to speak. If you’re looking to elevate your classic chocolate chip cookie recipe, definitely give these delicious cookies a try.

    This may be an unpopular opinion, but I don’t like toffee candies in their regular “raw” form. When baked though? Absolutely divine. These chewy cookies are also stuffed with a decadent cheesecake filling and that my friends is what happiness looks like. The fabulous combination of cream cheese and cookie is a treat you cannot ignore. 

    Chocolate Chip Cookie Dough

    This recipe uses my go-to chocolate chip cookie dough recipe with a few minor modifications. First, there’s the obvious cheesecake layer. Second, the added cup of toffee bits. I know, it almost sounds too easy but I never said it was rocket science. Then, I add even more toffee bits to the top of the dough before baking, you know - for good measure. Is it acceptable that I make these cookies my carbohydrate of choice? (Don't answer that.)

    Toffee vs. Caramel

    You may be wondering what the difference is between toffee and caramel. While they do kind of taste similar, they’re each their own independent species when it comes to baking. Below are some of the ways they differ.

    Toffee: 

    • Made out of brown sugar and butter
    • Is hard candy

    Caramel:

    • Made out of white sugar, water and cream
    • Soft and spreadable

    So this may have you wondering what the heck is butterscotch then? Butterscotch is basically toffee that has been heated lower and slower in order to remain softer than its hard candy sibling. All three are delicious in apple pie - just sayin’. Seriously, granny smith apples paired with a sweet caramel sauce is so good.

    Special Equipment

    So what special tools will you need to create this cookie masterpiece? Not much, which is always a bonus. 

    • Medium mixing bowl
    • Large mixing bowl
    • Electric mixer or stand mixer
    • Cookie sheet 
    • Wire rack

    What You’ll Need

    Here’s a quick breakdown of the ingredients you’ll need to make these Toffee Cheesecake Cookies. Aside from having to run to the grocery store for cream cheese and Skor bits, I had all of the ingredients on hand. The next time you're out, definitely pick up the list below.

    • Cream cheese
    • Icing sugar
    • Unsalted butter (make sure it has softened to room temperature)
    • Granulated sugar
    • Brown sugar
    • Large eggs
    • Vanilla extract
    • Baking soda
    • Salt
    • All-purpose flour
    • Skor bits
    • Mini chocolate chips

    How They’re Made

    I love cookies because they generally require very little technical skill. While this recipe does include the extra step of mixing and freezing the cream cheese mixture, it’s otherwise just as easy as regular cookies. 

    1. In a medium bowl, combine cream cheese and icing sugar. Cream with an electric mixer on medium speed until smooth.
    2. Line a large baking sheet with parchment paper. Scoop small balls of cream cheese mixture (approximately 2 Tbsp) onto the baking sheet. Move the cheesecake batter to the freezer for 1 hour.
    3. In a large bowl, combine the butter, granulated sugar and brown sugar. Beat with an electric mixer until smooth. 
    4. Add eggs and vanilla extract. Beat with an electric mixer until smooth.
    5. Add baking soda, flour, and salt. Beat until just combined.
    6. Add Skor bits and chocolate chips. Fold into the cookie batter with a rubber spatula. 
    7. Remove cream cheese balls from the freezer. Transfer the parchment paper and balls onto a clean work surface. Line the baking sheet with a new piece of parchment paper.
    8. Scoop approximately 2 tablespoons of cookie batter and form a small disc. Place a frozen cream cheese ball in the center. Scoop an additional tablespoon of cookie dough and cover the cream cheese ball completely, pressing the outer rim of the cookie dough together. Place stuffed cookie dough onto the prepared baking sheet. Repeat this step until all of the remaining cookie dough has been used. Add additional toffee bits and chocolate chips.
    9. Freeze the stuffed cookie dough for 1 hour.
    10. Preheat the oven to 350°F. Leave 6 stuffed cookie dough discs on the prepared baking sheet, transfer the other 6 back to the freezer. Bake for 14-16 minutes or until the edges are golden brown. Wait 5-10 minutes before transferring cookies to a cooling rack. Repeat step with remaining stuffed cookie dough discs. 
    11. Allow cookies to cool completely before eating. Enjoy!

    Keeping It Fresh

    In order to maintain the highest level of freshness, I recommended storing these cookies in an airtight container. Another alternative is to wrap them with plastic wrap, though this option isn't as ecofriendly.

    Revision: Please note that these cookies should be chilled if not eating right away as they contain cream cheese. However, they're so delicious that they get eaten too quickly for this to be the case in our home!

    Scroll below for this Toffee Cheesecake Cookie recipe and if you haven’t already, don’t forget to subscribe! 

    Toffee Cheesecake Cookies

    Cashmere & Cocktails
    These toffee cheesecake cookies are packed with Skor toffee candy pieces and mini chocolate chips, then stuffed with a creamy cheesecake filling. If you’re looking to elevate your classic chocolate chip cookie recipe, definitely give these delicious cookies a try! 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 14 mins
    Chill Time 2 hrs
    Total Time 2 hrs 24 mins
    Course Dessert
    Cuisine American
    Servings 12 portions
    Calories 393 kcal

    Equipment

    • 1 Electric Mixer or Stand Mixer

    Ingredients
      

    • 1 cup cream cheese softened
    • ½ cup icing sugar
    • 1 cup butter unsalted
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • 2 eggs large
    • 1 teaspoon vanilla extract
    • 1 teaspoon baking soda
    • ½ cup toffee bits
    • ½ cup mini chocolate chips
    • 2 ½ cups all-purpose flour

    Instructions
     

    • In a medium bowl, combine cream cheese and icing sugar. Cream with an electric mixer on medium speed until smooth.
      Overhead view of ingredients listed in the recipe in various bowls and plates.
    • Line a large baking sheet with parchment paper. Scoop small balls of cream cheese mixture (approximately 2 Tbsp) onto the baking sheet. Move the cheesecake batter to the freezer for 1 hour.
      Overhead view of a baking sheet lined with parchment paper. On it are over a dozen cream cheese balls.
    • In a large bowl, combine the butter, granulated sugar and brown sugar. Beat with an electric mixer until smooth. Add eggs and vanilla extract. Beat with an electric mixer until smooth.
      Overhead view of a large glass mixing bowl filled with cookie dough. Surrounding the bowl are various other small bowls and plates filled with ingredients.
    • Add baking soda, flour, and salt. Beat until just combined.
      Overhead view of a large glass mixing bowl filled with cookie dough.Over the batter are the dry flour ingredients that are unmixed. Surrounding the bowl are various other small bowls and plates filled with ingredients.
    • Add toffee bits and chocolate chips. Fold into the cookie batter with a rubber spatula.
      Overhead view of a large glass mixing bowl filled with cookie dough. Surrounding the bowl are various other small bowls and plates filled with ingredients. Over the batter are the mini chocolate chips and Skor bits.
    • Remove cream cheese balls from the freezer. Transfer the parchment paper and balls onto a clean work surface. Line the baking sheet with a new piece of parchment paper.
      Close up view of mixed toffee cheesecake cookie dough in a glass bowl.
    • Scoop approximately 2 tablespoons of cookie batter and form a small disc.
      Hands holding a small disc of cookie dough over a bowl full of batter.
    • Place a frozen cream cheese ball in the center.
      Hands holding a small disc of cookie dough over a bowl full of batter. Over the cookie dough disc is a ball of cream cheese.
    • Scoop an additional tablespoon of cookie dough and cover the cream cheese ball completely, pressing the outer rim of the cookie dough together.
      Hands holding a small disc of cookie dough over a bowl full of batter.
    • Place stuffed cookie dough onto the prepared baking sheet. Repeat this step until all of the remaining cookie dough has been used. 
      6 raw cookie dough discs placed on a parchment paper lined baking sheet.
    • Add extra toffee bits and mini chocolate chips to the top of stuffed cookie dough discs. Freeze the stuffed cookie dough for 1 hour.
      6 raw cookie dough discs sprinkled with toffee bits and mini chocolate chips placed on a parchment paper lined baking sheet.
    • Preheat the oven to 350°F. Leave 6 stuffed cookie dough discs on the prepared baking sheet, transfer the other 6 back to the freezer. Bake for 14-16 minutes or until the edges are golden brown. Wait 5-10 minutes before transferring cookies to a cooling rack. Repeat step with remaining stuffed cookie dough discs. Allow cookies to cool completely before eating. Enjoy!
      Baking sheet filled with cooked toffee cheesecake cookies. One cookie is ripped in two, exposing the cheesecake filling in the centre.

    Nutrition

    Calories: 393kcalCarbohydrates: 35gProtein: 3gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 304mgPotassium: 58mgFiber: 1gSugar: 34gVitamin A: 897IUVitamin C: 1mgCalcium: 47mgIron: 1mg
    Keyword Cheesecake, Chocolate Chips, cookie recipe, Cookies, Stuffed Cookies, Toffee
    Tried this recipe?Let us know how it was!

    If you like this Toffee Cheesecake Cookie recipe, be sure to subscribe to this blog, follow me on Instagram and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Looking for food photography tips and tricks? Subscribe to my YouTube channel and never miss out on the action!

    Other cookie recipes you may also like:

    • Peanut Butter and Chocolate Chip Pretzel Cookies
    • Double Chocolate Caramel Espresso Cookies
    • Brown Butter S'mores Cookies
    « Frosted Mini Egg Brownies
    Lavender Honey Turkey »

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4. Top with club soda. Garnish with lavender sprig and serve immediately.

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