The cream cheese stays slightly soft, gooey, and tastes much more like cream cheese frosting than it does like cheesecake.
Cookies:
- ½ cup unsalted butter, softened (1 stick)
- ½ cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
- ¼ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup graham cracker crumbs
- 1 teaspoon cornstach
- ½ teaspoon baking soda
- pinch salt, optional and to taste
Cream Cheese Filling:
- 6 ounces brick-style cream cheese, softened (lite is okay)
- ¼ cup granulated sugar
For instructions, visit Averie Cooks.
