Cream Cheese Filled Cookies Recipes

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CREAM CHEESE COOKIES I



Cream Cheese Cookies I image

These cookies are delicate when made with a press, or hardy when dropped by spoonfuls. I fill centers of press cookies with preserves or a chocolate chip for added variety.

Provided by Robin

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 72

Number Of Ingredients 6

1 cup butter, softened
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
½ teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets.
  • In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy. Beat in egg yolk and vanilla. Stir in flour until well blended. Drop dough by spoonfuls or use a cookie press to place onto prepared cookie sheets. If using floral cookie press design, make an indentation in the center with a thimble, fill with preserves, or press candy into center.
  • Bake for 15 minutes in preheated oven. Cookies should be pale.

Nutrition Facts : Calories 54.1 calories, Carbohydrate 6.1 g, Cholesterol 10.9 mg, Fat 3.1 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 21.9 mg, Sugar 2.8 g

CREAM CHEESE-FILLED COOKIES



Cream Cheese-Filled Cookies image

My aunt baked these cookies as part of my wedding day dinner. Everyone was impressed with their eye-catching appeal and rich flavor. -Ruth Glick, New Holland, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 17

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
6 ounces cream cheese, softened
1-1/2 cups confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 drop yellow food coloring, optional
TOPPING:
3/4 cup semisweet chocolate chips
3 tablespoons butter

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well. Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight. , Unwrap and cut into 1-in. slices. Place 1 in. apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned. Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool. , In a small bowl, combine the filling ingredients. Place 2 teaspoonfuls in the center of each cookie. Let stand until set. In a microwave, melt chocolate chips and butter; stir until smooth. Drizzle over cookies. Store in the refrigerator.

Nutrition Facts : Calories 303 calories, Fat 16g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 192mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.

CREAM CHEESE STUFFED CHOCOLATE COOKIES



Cream Cheese Stuffed Chocolate Cookies image

The most chocolate-y of cookies combined with the creamiest of cream cheese fillings makes for the most delicious of stuffed cookies.

Provided by Jessie Sheehan

Categories     Dessert     Snack

Time 32m

Number Of Ingredients 18

For the Cookies
1 3/4 cups all-purpose flour
3/4 cup Dutch process cocoa powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
2/3 cup semi sweet chocolate chips, optional
1 large egg
1 yolk
1/3 cup light corn syrup
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted
6 tablespoons vegetable shortening , melted
3/4 cup light brown sugar
1/4 cup granulated sugar, plus extra for rolling
For the Filling
8 ounces cream cheese, softened
1/3 cup confectioners' sugar
1/2 teaspoon kosher salt

Steps:

  • Gather the ingredients.
  • In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Stir in the chocolate chips, if using.
  • In another small bowl, whisk the egg, yolk, corn syrup, and vanilla.
  • In the bowl of a stand mixer, fitted with the paddle attachment beat the butter, shortening, and sugars on medium-high speed until smooth and lightened in color, about 2 minutes.
  • On medium speed, add the egg-yolk mixture and beat just until combined.
  • Reduce the speed to low and slowly add the dry ingredients.
  • Stop the mixer once there are still some streaks of flour left, then continue mixing by hand with a flexible spatula.
  • Using a 2-tablespoon cookie scoop or measuring spoons, scoop about 36 balls of dough onto 2 parchment-lined baking sheets. Flatten the dough into thick discs with your hands or the bottom of a measuring cup. If the dough is super sticky, wet your hands before pressing on the portioned dough. Place in the refrigerator for 1 hour.
  • To make the filling, whisk the softened cream cheese, confectioners' sugar, and salt in a small bowl. Place in the refrigerator while the cookie dough chills.
  • Remove the cookie discs from the refrigerator, then press them down so they are about 2 1/2 inches wide. Place 2 teaspoons of filling in the middle of each one.
  • With your hands, gently stretch the cookie dough over the filling and roll the ball in your hands until the filling is surrounded by the cookie dough.
  • Place additional granulated sugar in a small bowl, then roll each cookie dough in the sugar before returning to the baking sheets and placing in the freezer for 1 hour (this will prevent the cookies from spreading in the oven). Preheat the oven to 350 F.
  • Bake the cookies for 10 to 12 minutes, rotating the baking sheets halfway through. The cookies are done, when they look dry and slightly crinkly on top.
  • Remove from the oven and let cool briefly before enjoying.

Nutrition Facts : Calories 416 kcal, Carbohydrate 49 g, Cholesterol 89 mg, Fiber 1 g, Protein 5 g, SaturatedFat 12 g, Sodium 319 mg, Sugar 32 g, Fat 22 g, ServingSize 36, UnsaturatedFat 0 g

CREAM CHEESE KOLACKY



Cream Cheese Kolacky image

The dough for these cookies is what makes them exceptional. I always quadruple this recipe for the holidays. Most popular fillings are peach, apricot, raspberry and date. Use your imagination! This year I'm trying Michigan cherry preserves and cranberry marmalade. You better hide a few for Christmas day--these are the ones that go first!

Provided by MBMCD

Categories     Desserts     Cookies     International Cookie Recipes     American Cookie Recipes

Time 3h25m

Yield 30

Number Of Ingredients 5

3 ounces cream cheese
½ cup butter, softened
1 cup all-purpose flour
½ cup any flavor fruit jam
⅓ cup confectioners' sugar for decoration

Steps:

  • Mix cream cheese and butter until smooth. Add flour slowly until well blended. Shape into a ball and chill overnight or for several hours.
  • Preheat oven to 350 degrees F (180 degrees C).
  • Roll dough out 1/8 inch thick on a floured pastry board. Cut into 2 1/2 inch squares and place about 1/2 teaspoon jam or preserves in the center. Overlap opposite corners and pinch together. Place on ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven. Cool on wire racks. Sprinkle kolacky lightly with confectioner's sugar.

Nutrition Facts : Calories 72.1 calories, Carbohydrate 8.2 g, Cholesterol 11.3 mg, Fat 4.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 32 mg, Sugar 3.9 g

CREAM CHEESE COOKIE CUPS



Cream Cheese Cookie Cups image

Need a quick dessert? Try these yummy cookie bites. For a pretty look, use an icing bag to pipe the filling into the cups, then top each with mini M&M's. -Rachel Blackston, Mauk, Georgia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1 dozen.

Number Of Ingredients 5

1 tube (18 ounces) refrigerated chocolate chip cookie dough
4 ounces cream cheese, softened
2 tablespoons butter, softened
1/2 teaspoon vanilla extract
1-1/4 cups confectioners' sugar

Steps:

  • Cut cookie dough in half (save 1 portion for another use). With floured hands, press about 1 tablespoon of dough onto the bottom and up the sides of 12 ungreased miniature muffin cups. Bake at 350° until lightly browned, 8-10 minutes. , Using the end of a wooden spoon handle, reshape the puffed cookie cups. Cool for 5 minutes before removing from pan to a wire rack to cool completely., In a small bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spoon into cookie cups. Store in the refrigerator.

Nutrition Facts : Calories 193 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 92mg sodium, Carbohydrate 26g carbohydrate (20g sugars, Fiber 0 fiber), Protein 2g protein.

CREAM CHEESE FILLED COOKIES



Cream Cheese Filled Cookies image

This recipe is amazing! I got it from a Taste of Home holiday cookies magazine, and it has quickly become one of my favorites. Even my boyfriend, who, I will begrudgingly admit is a better cook than I, will ask me to make these. I reccomend letting the dough chill in paper towel tubes, as it helps the rolls keep their shape.

Provided by JRae4760

Categories     Dessert

Time 45m

Yield 2 dozen

Number Of Ingredients 15

1/3 cup butter or 1/3 cup margarine, softened
1/3 cup shortening
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 (3 ounce) packages cream cheese, softened
1 1/2 cups confectioners' sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1 drop yellow food coloring (optional)
3/4 cup semi-sweet chocolate chips (I prefer to use Ghirardelli Milk Chocolate Chips)
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • n a large mixing bowl, cream butter, shortening and sugar.
  • Beat in egg and vanilla.
  • Combine flour, baking powder and salt; gradually add to the creamed mixture.
  • Shape into two 12-in. rolls; wrap each in plastic wrap. Refrigerate for 4 hours or overnight.
  • Unwrap and cut into 1-in. slices.
  • Place 1 inches apart on greased baking sheet. Bake at 375° for 10-12 minutes or until lightly browned.
  • Immediately make an indentation in the center of each cookie using the end of a wooden spoon handle. Remove to wire racks to cool.
  • Combine filling ingredients in a mixing bowl; mix well.
  • Place 2 teaspoonfuls in the center of each cookie. Let stand until set.
  • In a small saucepan over low heat, melt chocolate chips and butter; stir until smooth.
  • Drizzle over cookies. (I use an icing bag to make my cookies more aesthetically pleasing, but beware of burning your hands!) Store in the refrigerator.

Nutrition Facts : Calories 2439.5, Fat 134.3, SaturatedFat 69.7, Cholesterol 326.4, Sodium 1400.6, Carbohydrate 297.1, Fiber 6.9, Sugar 198.6, Protein 24.8

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