Description
These Chocolate Chip Cheesecake Cookies combine the best of both worlds—soft, chewy chocolate chip cookies with a creamy cheesecake center. Perfectly balanced with a rich yet tender dough and a sweet, tangy cheesecake filling, these cookies offer a delightful texture contrast and an indulgent flavor experience. Ideal for dessert lovers seeking a unique twist on classic chocolate chip cookies.
Ingredients
Scale
Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and easy cleanup.
- Prepare Cheesecake Filling: In a bowl, beat the softened cream cheese with 2 tablespoons of sugar and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy. Set aside in the refrigerator to chill while making the cookie dough.
- Make Cookie Dough: In a separate bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is fluffy. Add the egg and 1 teaspoon vanilla extract and beat until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Fold in the chocolate chips evenly.
- Assemble Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place 1 teaspoon of the chilled cheesecake filling in the center, then cover with another small scoop of cookie dough. Carefully seal the edges, enclosing the filling completely, and roll into a smooth ball.
- Bake: Arrange the cookie balls on the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers look set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely. Enjoy your soft, creamy chocolate chip cheesecake cookies!
Notes
- Make sure the cream cheese and butter are fully softened to avoid lumps in your dough and filling.
- Do not overbake the cookies; they should be soft in the center when you take them out as they will firm up while cooling.
- You can use mini chocolate chips for a more even distribution of chocolate in each bite.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For easier handling, chill the cookie balls for 15 minutes before baking.
