Toffee Cheesecake Cookies

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!

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