Description
These Irresistible Chocolate Chip Cheesecake Cookies combine the best of two worlds: chewy chocolate chip cookies and creamy cheesecake filling. Perfectly baked to golden edges with a luscious cream cheese center, these cookies make a delightful dessert or snack that’s sure to impress.
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Optional Ingredients:
- Chopped nuts (such as walnuts or pecans)
- Different types of chocolate chips (white chocolate, dark chocolate, etc.)
Instructions
- Preparing the Cookie Dough Base: Cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined. Finally, fold in the semi-sweet chocolate chips evenly throughout the dough.
- Making the Cheesecake Filling: In a medium bowl, beat the softened cream cheese together with granulated sugar and vanilla extract until the mixture is smooth, creamy, and free of lumps. Set aside.
- Assembling the Cookies: Using a scoop or spoon, portion out the cookie dough and flatten each portion into a disc shape. Place a small spoonful of cheesecake filling in the center of the disc. Top with another scoop of cookie dough, carefully sealing the edges around the cheesecake filling to encase it completely. Place the assembled cookie balls on a baking sheet lined with parchment paper, spacing them evenly apart.
- Baking the Cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes or until the edges become golden brown and the center is set. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before carefully transferring them to a wire cooling rack to cool completely. This helps firm the cheesecake filling and sets the cookie shape.
Notes
- Ensure the cream cheese and butter are softened before mixing to achieve a smooth batter and filling.
- You can customize the cheesecake filling by adding lemon zest or a pinch of cinnamon for extra flavor.
- For added texture, mix in chopped nuts or a variety of chocolate chips into either the cookie dough or the cheesecake filling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies freeze well; freeze assembled cookie dough balls and bake fresh when desired.
