Description
These Chocolate Chip Cheesecake Cookies are the best of both worlds—chewy, buttery chocolate chip cookies meet rich and creamy cheesecake filling in the middle! With a soft and tangy cheesecake core and a perfect balance of sweetness, these cookies will quickly become your new favorite treat. A fun twist on the classic chocolate chip cookie, they’re perfect for sharing (or keeping all to yourself)!
Ingredients
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For the Cookie Dough
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 tsp vanilla extract
- 1 large egg
- 1 1/2 cups semi-sweet chocolate chips
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 egg yolk (optional for richness)
Instructions
Step 1: Make the Cheesecake Filling
- In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Add the egg yolk (if using) and beat until combined. Set aside.
Step 2: Prepare the Cookie Dough
- In a separate bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and egg until combined.
- Gradually mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Roll the cookie dough into 1-inch balls and flatten them slightly with your palm.
- Using a spoon, add a dollop of the cheesecake filling in the center of each flattened dough ball.
- Gently fold the edges of the dough over the filling, sealing it inside. Roll the dough ball into a smooth ball again.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Step 4: Bake the Cookies
- Bake for 10–12 minutes, or until the cookies are golden brown around the edges. The cheesecake filling may puff up slightly during baking—don’t worry, it will set as it cools.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For Extra Creaminess: Use full-fat cream cheese for the filling.
- Make-Ahead Tip: Prepare the dough and cheesecake filling separately, then assemble and bake when ready.
- Storage: Store in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg