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:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Make the Cheesecake Filling:
- In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth.
- 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:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- 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.
- Fold in the chocolate chips.
4. Assemble the Cookies:
- Scoop about 1 1/2 tablespoons of cookie dough and flatten it into a disc in your hand.
- Place a frozen cheesecake filling portion in the center and wrap the cookie dough around it, sealing completely. Roll into a ball.
- Repeat with the remaining dough and filling, placing the cookies about 2 inches apart on the prepared baking sheets.
5. Bake the Cookies:
- Bake for 12-14 minutes, or until the edges are lightly golden but the centers are still soft.
- 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!
