Description
Delight in these irresistible Chocolate Chip Cheesecake Cookies, combining the classic flavors of rich, gooey cheesecake with soft, chocolate chip cookies. Perfectly baked to golden edges with a creamy cheesecake center, these cookies are sure to be a crowd-pleaser at any gathering or for a sweet treat anytime.
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Optional Ingredients:
- Chopped nuts (such as walnuts or pecans)
- Different types of chocolate chips (white chocolate, dark chocolate, etc.)
Instructions
- Preparing the Cookie Dough Base: Cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually incorporate this dry mixture into the wet ingredients until just combined. Finally, gently fold in the semi-sweet chocolate chips.
- Making the Cheesecake Filling: Beat the softened cream cheese together with granulated sugar and vanilla extract until the filling is smooth and creamy, ensuring no lumps remain.
- Assembling the Cookies: Scoop portions of the cookie dough and flatten each into a disc shape. Place a small spoonful of the cheesecake filling in the center, then top with another scoop of cookie dough, fully enclosing the cheesecake and sealing the edges carefully to prevent leakage. Arrange the assembled cookies on a parchment-lined baking sheet, spaced adequately apart.
- Baking the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes, or until the edges turn a golden brown. Remove from the oven and allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese and butter are softened for smooth mixing and optimal texture.
- Do not overbake to keep the cheesecake filling creamy and the cookie soft.
- Seal the edges well to prevent cheesecake filling from leaking during baking.
- Optionally, add chopped nuts or vary chocolate chip types for customized flavor and texture.
- Store baked cookies in an airtight container for up to 3 days or refrigerate for longer freshness.
