If you love cheesecake, which I dare say could be most of the world, then you will love these little cheesecake cookies! The cheesecake in the middle with the added fruit topping are just enough to turn these cookies into an extra special treat. Anytime I make these, I am always asked for the recipe. Great for potlucks, baby showers, bridal showers, visiting teaching, or as a reward for doing housework.
White Chocolate Cheesecake Cookies
1 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/2 cup shortening
1/4 cup butter (softened)
1/4 cup white chocolate chips, melted
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cup white chocolate chips
8 oz. cream cheese softened
3/4 cup powdered sugar
1 tsp vanilla
1-2 Tbs. milk
1 can raspberry or cherry pie filling
Preheat oven to 350.
Combine the sugars, shortening, butter, eggs, and vanilla.
Beat until well blended.
Melt 1/4 cup white chocolate chips in the microwave. Add to sugar mixture and beat until creamy.
Add flour, baking soda, and salt until a soft dough forms.
Stir in white chocolate chips.
In a separate bowl beat together cream cheese, powdered sugar, and vanilla until creamy. Stir in the milk until it is all absorbed.
Drop cookie dough by spoonful and make an indentation on top with your finger. Drop a teaspoon of cream cheese into the center.
Bake 10-12 minutes. Let cool 1-2 minutes before removing.
Cool completely and spoon on filling.
Drizzle the top with more melted white chocolate.
Store in refrigerator.
Try to eat just one!