Chocolate Chip Cheesecake Cookies

📜 Description

These Chocolate Chip Cheesecake Cookies combine the best of both dessert worlds: the soft, creamy richness of cheesecake and the classic gooey texture of chocolate chip cookies. With a slightly crisp edge and a melt-in-your-mouth center, these cookies are perfect for celebrations or a cozy night in.

🧾 Ingredients for Chocolate Chip Cheesecake Cookies

• 1 cup (226g) unsalted butter, softened

• 3/4 cup (150g) granulated sugar

• 3/4 cup (165g) brown sugar, packed

• 2 large eggs

• 1 tsp vanilla extract

• 2 1/4 cups (280g) all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 2 cups (340g) semi-sweet chocolate chips

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened

• 1/3 cup (40g) powdered sugar

• 1/2 tsp vanilla extract

🥣 Instructions

Step 1: Prepare the Cheesecake Filling

1. In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.

2. Scoop teaspoon-sized dollops onto a baking sheet lined with parchment paper.

3. Freeze for at least 30–60 minutes until firm.

Step 2: Make the Cookie Dough

1. Preheat oven to 350°F (175°C).

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.

3. Add eggs one at a time, then stir in vanilla.

4. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.

5. Fold in chocolate chips.

Step 3: Assemble

1. Scoop a tablespoon of cookie dough and flatten it slightly.

2. Place a frozen cheesecake dollop in the center.

3. Cover with another scoop of dough, sealing the edges.

4. Roll gently into a ball and place on a parchment-lined tray.

Step 4: Bake

1. Bake for 12–14 minutes or until the edges are golden and the centers are set.

2. Let cool on the tray for 5 minutes, then transfer to a wire rack.

📝 Notes

• Use brick-style cream cheese for best texture.

• Do not skip freezing the cheesecake filling; it helps prevent leaking.

• If dough is too sticky, chill for 15–20 minutes before assembling.

💡 Tips

• Make ahead: Both dough and filling can be made a day in advance and refrigerated separately.

• Flavor variations: Add a hint of cinnamon or espresso powder for a unique twist.

• For smaller cookies: Use 1 teaspoon filling + 2 teaspoons dough per cookie.

🍽️ Servings

• Makes about 20–24 cookies

🧪 Nutritional Info (Per Cookie – Approximate)

🌟 Benefits

• Crowd-pleaser: A hit at parties, bake sales, or holidays.

• Freezer-friendly: Can be frozen baked or unbaked.

• Rich in flavor: The combination of cheesecake and chocolate satisfies major dessert cravings.

❓ Q&A

Q: Can I use low-fat cream cheese?
A: You can, but the filling may be less creamy and slightly watery.

Q: How do I store them?
A: Store in an airtight container at room temp for 2 days or refrigerate for up to 5 days.

Q: Can I freeze these cookies?
A: Yes! Freeze baked cookies for up to 2 months. Reheat at 300°F (150°C) for 5 minutes.

Q: What chocolate chips work best?
A: Semi-sweet is classic, but dark or milk chocolate also works well depending on preference.

Q: Can I make them gluten-free?
A: Yes, use a 1:1 gluten-free flour blend and ensure all ingredients are certified gluten-free.