Creamy Chocolate Chip Cheesecake Cookies 1

Creamy Chocolate Chip Cheesecake Cookies

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Here’s a recipe for Creamy Chocolate Chip Cheesecake Cookies that are soft, chewy, and filled with a surprise cream cheese center. These cookies combine the best of both worlds—chocolate chip cookies and cheesecake—into one irresistible treat!


Ingredients

For the Cookie Dough:

  • 1/2 cup unsalted butter, softened
  • 1/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semi-sweet chocolate chips

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1/2 tsp vanilla extract

Instructions

1. Preheat and Prepare:

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

2. Make the Cheesecake Filling:

  1. In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth.
  2. Scoop teaspoon-sized portions of the filling onto a plate or baking sheet. Freeze for at least 30 minutes to firm up.

3. Make the Cookie Dough:

  1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in the egg and vanilla extract until combined.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Fold in the chocolate chips.

4. Assemble the Cookies:

  1. Scoop about 1 1/2 tablespoons of cookie dough and flatten it into a disc in your hand.
  2. Place a frozen cheesecake filling portion in the center and wrap the cookie dough around it, sealing completely. Roll into a ball.
  3. Repeat with the remaining dough and filling, placing the cookies about 2 inches apart on the prepared baking sheets.

5. Bake the Cookies:

  1. Bake for 12-14 minutes, or until the edges are lightly golden but the centers are still soft.
  2. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Success:

  • Freeze the cheesecake filling thoroughly to prevent it from melting too quickly in the oven.
  • Don’t overbake the cookies—they should be soft and slightly underbaked in the center for the best texture.
  • Store the cookies in an airtight container in the fridge for up to 5 days or freeze for longer storage.

Enjoy these Creamy Chocolate Chip Cheesecake Cookies—they’re a delightful twist on classic cookies!