Description
Delight in rich and creamy Chocolate Chip Cheesecake Cookies that combine a luscious cheesecake center with a classic chocolate chip cookie exterior. These indulgent treats feature a smooth cream cheese filling encased in buttery, soft cookies loaded with semisweet chocolate chips, perfect for dessert or a special snack.
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. Scoop out 2 teaspoon-sized balls of the mixture onto a parchment-lined baking sheet. Freeze these balls until fully solid before proceeding.
- Prepare the cookie dough: In a large mixing bowl, cream the softened butter with the light brown sugar and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. Then, add the eggs one at a time along with the vanilla extract on low speed and mix until fully combined.
- Combine 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 about halfway through. Add the semisweet chocolate chips and continue mixing until just incorporated.
- Chill the dough: Cover the cookie dough tightly and refrigerate for at least 2-3 hours or preferably overnight to let the flavors develop and to reduce spreading during baking.
- Assemble the cookies: Once chilled, scoop the cookie dough into 1 tablespoon-sized balls. Take half of them and press an indent in the center. Place a frozen cheesecake ball into the indent, then cover it by wrapping the remaining cookie dough balls around the filling. Pinch the dough edges securely to seal the cheesecake inside. Place the assembled cookies on parchment-lined baking sheets leaving about 2 inches between each.
- Chill before baking: Place the cookie trays in the refrigerator while you preheat your oven to 350°F (175°C). This extra chill helps the cookies hold their shape.
- Bake the cookies: Bake the cookies for 14 minutes or until the edges are lightly browned and the tops look set but still soft. Remove from oven and allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
- Serve and enjoy: Once cooled, the Chocolate Chip Cheesecake Cookies are ready to enjoy as a decadent dessert or snack.
Notes
- Make sure the cheesecake filling balls are completely frozen solid before wrapping in cookie dough; this helps to seal them properly and prevents melting during assembly.
- Refrigerating the cookie dough for at least 2-3 hours is essential to enhance flavor and to prevent excessive spreading while baking.
- You can freeze assembled cookies before baking for up to a month; bake directly from frozen adding a couple extra minutes to the baking time.
- Use room temperature eggs for best mixing results and improved cookie texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
