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Soft and Creamy Chocolate Chip Cheesecake Cookies

Close-up of a chocolate chip cheesecake cookie cut in half, showing the creamy cheesecake filling and melted chocolate chips.
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Make these decadent chocolate chip cheesecake cookies that blend the creamy tang of cheesecake with the soft, chewy texture of a classic chocolate chip cookie. This recipe delivers a melt-in-your-mouth dessert that is easy to prepare.

Ingredients

Scale
  • 1 cup cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake filling)
  • 1 large egg (for cheesecake filling)
  • 1 teaspoon vanilla extract (for cheesecake filling)
  • 1/2 cup semi-sweet chocolate chips (for cheesecake filling)
  • 1/2 cup unsalted butter, softened (for cookie dough)
  • 1/2 cup packed brown sugar (for cookie dough)
  • 1/4 cup granulated sugar (for cookie dough)
  • 1 large egg yolk (for cookie dough)
  • 1 teaspoon vanilla extract (for cookie dough)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips (for cookie dough)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese and 1/4 cup of sugar until smooth. Mix in 1 egg and 1 teaspoon of vanilla extract. Fold in 1/2 cup of chocolate chips. Set this mixture aside.
  3. Prepare the cookie dough: In a separate large bowl, cream together the softened butter, brown sugar, and 1/4 cup of granulated sugar until light and fluffy. Beat in the egg yolk and 1 teaspoon of vanilla extract.
  4. In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the remaining 1 cup of chocolate chips.
  5. Assemble the cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center. Gently wrap the cookie dough around the filling, sealing it completely to form a ball.
  6. Place the dough balls on the prepared baking sheets, leaving space between them.
  7. Bake for 10 to 12 minutes, or until the edges are set but the center still looks slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • For the best texture, make sure your cream cheese is fully softened for the filling.
  • Do not overbake; these cookies are best when they are soft and slightly gooey in the center.
  • You can chill the cheesecake filling for 15 minutes before stuffing to make it easier to handle.

Nutrition

Find it online: https://fooddexterity.com/chocolate-chip-cheesecake-cookies/