Ingredients
Method
Filling
- Using a hand mixer, mix the cream cheese and powdered sugar until smooth and creamy.
- Chill in the refrigerator while preparing the cookie dough.
Graham Cookies
- Preheat oven to 350°F. Line cookie sheet with parchment paper or silicone baking mat.
- In the bowl of your mixer, use the paddle attachment to cream together butter, sugar and brown sugar. Add in the egg and vanilla extract.
- In a separate bowl whisk together flour, one cup graham cracker crumbs, baking soda, baking powder and salt.
- Slowly add dry ingredients to the mixer and continue to mix until the dough pulls away from the sides of the bowl. The dough will be stiff but not sticky.
- Separate dough into eight portions. Each cookie will be about ⅓ cup of cookie dough, or 85 grams if weighed.
- For each cookie, separate the dough in half again. Roll and flatten each dough ball into a disk.
- Scoop ½-1 teaspoon of cheesecake filling onto a cookie dough disk. Gently fold another cookie dough disk over the filling. Pinch the seams closed.
- Using your hands, gently tuck in any excess dough and shape it into a ball. Roll in graham cracker crumbs, flatten slightly and place onto a prepared cookie sheet (4 per sheet).
- Bake for 10 minutes. Let the cookies rest on the cookie sheet after baking for 5 minutes until cool enough to transfer to a wire rack.
- Before serving, drizzle with cream cheese filling and top with cherry pie filling if desired.
Notes
- If using salted butter, you can omit the salt in the recipe.
- Use full fat cream cheese for the best results.
- How to store: Due to the cream cheese being baked into the cookie, these cookies can be stored in an air-tight container on the countertop for up to five days. However, refrigeration is suggested once the cookies are frosted with cream cheese drizzle.