Description
Delicious Chocolate Chip Cheesecake Cookies with a creamy cheesecake center wrapped in soft, buttery cookie dough loaded with semisweet chocolate chips. These treats combine the best of both worlds—a rich cheesecake filling encased in classic chocolate chip cookie dough, perfect for sharing or special occasions.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Make the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Using a teaspoon, scoop out 2 teaspoon-sized balls of the mixture and place them on a parchment-lined baking sheet. Freeze the balls until solid, about 1 hour.
- Prepare the cookie dough: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Reduce speed to low and beat in the eggs and vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing halfway to start, then add the chocolate chips and continue mixing until just combined.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least 3 hours or ideally overnight to allow the flavors to develop and prevent excessive spreading during baking.
- Assemble the cookies: Once chilled, scoop the cookie dough into 1 tablespoon-sized balls. Flatten half of them slightly and make an indent in the center. Place a frozen cheesecake ball into each indent, then cover with the remaining dough balls. Pinch the edges to seal securely around the filling.
- Chill before baking: Arrange the assembled cookie balls on parchment-lined baking sheets with about 2 inches of space between each. Place the trays in the fridge while you preheat the oven to 350°F (175°C).
- Bake the cookies: Bake in the preheated oven for 14 minutes, or until the edges are lightly browned and the tops appear set. Remove from oven and let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely.
- Serve and enjoy: Once cooled, serve these rich and decadent cookies as a perfect dessert or special treat with friends and family.
Notes
- Make sure the cheesecake filling balls are completely frozen solid before wrapping them in cookie dough to prevent melting and ensure easy sealing.
- The cookie dough should be refrigerated for at least 2-3 hours, ideally overnight, to improve flavor and to keep the cookies from spreading too much while baking.
- Use room temperature eggs and softened butter for easier mixing and better cookie texture.
- For extra flavor, you can use a mix of semisweet and dark chocolate chips or add a teaspoon of espresso powder to the dough to enhance chocolate notes.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
