Okay I need a minute because these cookies were a moment. I made them for my Christmas cookie box and I swear everyone immediately asked for the recipe. They are thick, gooey, stuffed with the dreamiest cheesecake center, and honestly a little dangerous because you will want more than one. You guys know my brown butter obsession at this point and then add cheesecake and cookies into the same sentence and that is just my happy place.
What I love most is that they taste like an upgraded M&M cookie. They look fun and festive thanks to the sprinkles and M&Ms, but honestly they work any time of year. I will happily eat these in July with no shame.
Ingredients
Unsalted Butter: Browning the butter adds a nutty, caramel flavor and gives these cookies so much richness. Using unsalted lets us control the salt level perfectly.
Light Brown Sugar: Keeps the cookies soft and chewy while adding that cozy caramel flavor that pairs perfectly with brown butter.
Granulated Sugar: Balances the brown sugar and helps create those soft edges with gooey centers.
Egg: Provides structure and moisture so the cookies hold together while staying tender.
Egg Yolks: Add extra richness and chewiness, making the cookie dough feel bakery-level decadent.
Vanilla Extract: Adds warmth and depth, enhancing all the brown butter and cheesecake flavors.
All-Purpose Flour: Creates structure so the cookies stay thick, not flat, while still being soft.
Cornstarch: Keeps the centers extra soft and tender and helps the cookies stay thick and chewy.
Baking Powder: Gives the cookies a little lift so they bake up soft instead of dense.
Salt: Balances the sweetness and sharpens all the flavors from the brown butter, sugars, and cheesecake.
M&Ms: Add color, crunch, and that nostalgic candy-cookie vibe. They make every cookie feel fun and festive.
Mini Chocolate Chips: Spread evenly throughout the dough so you get chocolate in every single bite.
Sprinkles: Add a pop of color and a tiny bit of texture, making these cookies perfect for any holiday cookie box.
Cream Cheese: Creates the dreamiest, tangy cheesecake filling that stays soft and creamy inside the cookie.
Egg Yolk (for filling): Helps the cheesecake center set just enough so it’s creamy and not runny.
Granulated Sugar (for filling): Sweetens the cheesecake layer without overpowering that tangy cream cheese flavor.
All-Purpose Flour (for filling): Thickens the cheesecake filling so it holds its shape inside the cookie and doesn’t ooze out.
Why You’ll Love This Recipe
- Brown butter adds deep, caramel-like flavor that makes these taste bakery-level.
- They’re stuffed with real cheesecake, so every bite has a creamy, tangy surprise.
- Fun twist on a classic M&M cookie with extra texture and richness.
- Thick, gooey, bakery-style cookies without complicated steps.
- They stay soft and gooey, even after chilling.
- Perfect for Christmas cookie boxes, cookie swaps, or honestly any time of year.
Equipment Needed
- Light-colored saucepan to brown the butter without burning it.
- Mixing bowls for the cheesecake filling and the cookie dough.
- Electric mixer or hand mixer to make the cheesecake filling super smooth and to cream the butter and sugars.
- Rubber spatula for folding in dry ingredients and scraping every last bit of dough.
- Piping bag or zip-top bag to portion the cheesecake filling into neat dollops for freezing.
- Cookie scoop so all of your cookies are the same size and bake evenly.
- Baking sheets for both freezing the cheesecake dollops and baking the cookies.
- Parchment paper to prevent sticking and make clean-up easy.
Substitutions and Modifications
- Use holiday M&Ms for Christmas, pastels for spring, or themed colors for any occasion.
- Swap the sprinkles for more chocolate chips if you want extra chocolate in every bite.
- Use regular milk chocolate chips instead of mini if that’s what you have on hand.
- Swap vanilla extract for almond extract for a slightly different flavor twist.
- Use a 1:1 gluten-free flour blend if you need these to be gluten-friendly.
Cheesecake Stuffed Brown Butter M&M Cookies
Video
Ingredients
Cookie Dough
- 1 cup unsalted butter
- 1 ¼ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 2 egg yolks
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 half teaspoon salt
- 1 cup M&Ms
- ½ cup mini chocolate chips
- ¼ cup sprinkles
Cheesecake Filling
- 4 ounces room temperature cream cheese
- 1 egg yolk
- ¼ cup granulated sugar
- 1 tablespoon all purpose flour
Instructions
Make the Cheesecake Filling
- Beat the cream cheese, egg yolk, sugar, and flour until smooth and creamy.
- Add to a piping bag or a Ziploc bag.
- Pipe one half tablespoon sized dollops onto a lined baking sheet.
- Freeze while you make the cookie dough.
Make the Cookie Dough
- Brown your butter following the steps above and let cool 5 minutes.
- Add cooled brown butter to a bowl with both sugars and mix until combined.
- Add egg, egg yolks, and vanilla. Mix again until smooth.
- Fold in flour, cornstarch, baking powder, and salt.
- Add M and Ms, chocolate chips, and sprinkles.
- Refrigerate dough for 30 minutes.
Stuff the Cookies
- Scoop into 16 large balls.
- Flatten each ball completely.
- Place one frozen cheesecake dollop in the center.
- Fold and roll the dough back around the filling.
- Make sure the cheesecake is completely covered or it will leak out.
Bake
- Bake at 350 degrees for 10 to 12 minutes.
- Let cool completely.
- These are best chilled so place them in the fridge.
Nutrition
Tips and Tricks
- Freeze the cheesecake filling completely before stuffing the cookies; it makes shaping so much easier.
- Make sure you fully seal the cookie dough around the cheesecake center so it doesn’t leak out while baking.
- Do not overbake — you want the centers to look slightly soft; they’ll set as they cool.
- Chill the dough so the cookies don’t overspread in the oven, especially if your kitchen is warm.
- Freeze extra cheesecake dollops for next time so you’re halfway to another batch.
Frequently Asked Questions
Do these need to be refrigerated? Yes. Because of the cheesecake center, these should be stored in the refrigerator.
Can I make the dough ahead of time? Absolutely. You can refrigerate the dough overnight or freeze it for later.
Can I freeze the baked cookies? Yes. Freeze them tightly wrapped for up to 2 months, then thaw at room temperature or warm briefly.
Do I need to use full-fat cream cheese? Definitely. Full-fat cream cheese gives the best, creamiest cheesecake texture.
Storage Instructions
Store your cookies in an airtight container in the fridge for up to 5 days. I actually love them straight from the fridge because the cheesecake center stays creamy and soft. If you want them slightly warmer, microwave for 5–10 seconds just to soften the center again.
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