Cheesecake and Chill cookie recipe

Cheesecake and Chill Cookie Recipe


Today is a spectacular day, because it’s the day that my tenth foodie book, A Batch Made in Heaven, is out in the world!


Order the book here.

It’s like a blissful dream that I’ve been able to write so many of these books for Scholastic. I’m especially excited about A Batch Made in Heaven, because it’s about cookies, which happen to be one of my favorite desserts. The scent of fresh-baked cookies is one of life’s sweetest treats, and don’t even get me started on the taste of an ooey-gooey chocolate-y chewy cookies straight out of the oven. For the next few weeks, I’ll share some of the cookie recipes from the book in my blog. I hope, though, that you’ll be brave enough to invent some recipes of your own, too.

Cheesecake and Chill Cookie Recipe


2 eggs

2 Tbsp vanilla extract

1 cup light brown sugar

1/2 cup white granulated sugar

2 sticks unsalted butter, softened

2 1/2 cups flour

1 Tsp baking soda

1/2 Tsp baking powder

1 Tsp salt

1 cup chopped iced animal cookies (like Mother’s or Stauffer’s cookies)

1 large slice of store-bought or homemade cheesecake (Junior’s Cheesecake can be found in many grocery stores premade)


Preheat your oven to 350° Fahrenheit. Line a nonstick baking sheet with parchment paper. (Note: These cookies have a cheesecake-stuffed center, so parchment paper is a MUST if you don’t want your cookies sticking to your baking sheet.) In a medium mixing bowl, combine eggs, vanilla, brown sugar, and granulated sugar.

Using a handheld or electric stand mixer, beat the eggs-and-sugar mixture for approximately 1 minute. Then mix in softened butter, beating until creamy.

In a separate bowl, combine flour, baking soda, baking powder, and salt. Slowly, add the dry ingredients to the wet ingredients, mixing as you go. Once your dough is well-blended, stir in your chopped animal cookies and white chocolate chips.

To make extra-large, gooey-chewy cookies, place large, heaping spoonfuls of dough on your baking sheet.

You may only be able to fit 6 to 8 cookie dough balls on a baking sheet at a time. Using a butter-coated teaspoon, create a crater in the dough at the center of each cookie. Gently press a chunk of cheesecake into the crater. Using your fingers, pinch the sides of the cookie dough ball to cover up the cheesecake with dough.

Bake the cookies for 12 to 15 minutes, until golden brown around the edges.

Allow the cookies to cool for at least 10 to 15 minutes before serving.

This recipe makes 10 to 12 cookies, depending on how large you make them.

Stay tuned for more delicious cookie recipes from A Batch Made in Heaven soon! And if you’re in the mood for a pumpkin spice treat, check out my recipe for Pumpkin Spice Up Your Life cookies.

More Foodie Fun

Don’t forget to check out the rest of my books. Be sure to check out the fun foodie quizzes, too!





Join Suzanne's Mailing List

Info on upcoming releases, giveaways, and other fun!

I agree to have my personal information transfered to MailChimp ( more information )

I will never give away, trade or sell your email address. You can unsubscribe at any time.

Related Posts