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Chocolate Chip Cheesecake Cookies

A chocolate chip cheesecake cookie broken in half showing the melted chocolate and creamy cheesecake filling.
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You get the best of two desserts in one with these soft, chewy chocolate chip cookies featuring a rich, tangy cream cheese center. This recipe delivers bakery style cookies with a creamy center.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • For the Cheesecake Filling:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the cheesecake filling first. In a small bowl, beat the 4 ounces of cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Cover and chill this mixture for at least 30 minutes.
  2. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  3. In a large bowl, cream together the 1 cup of butter and 8 ounces of cream cheese until light and fluffy. This step is key for a creamy texture.
  4. Beat in the 1 1/2 cups granulated sugar and 1/2 cup brown sugar until the mixture is well combined.
  5. Add the eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract.
  6. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  7. Fold in the chocolate chips.
  8. Scoop the cookie dough into balls, about 2 tablespoons each. Flatten each ball slightly in your palm.
  9. Take about 1 teaspoon of the chilled cheesecake filling and place it in the center of the dough ball. Gently wrap the dough around the filling, sealing it completely to create a stuffed chocolate chip cookie. Roll it into a smooth ball.
  10. Place the dough balls 2 inches apart on the prepared baking sheets.
  11. Bake for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft.
  12. Let the chocolate chip cheesecake cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best tangy flavor, make sure your cream cheese for the filling is fully chilled before stuffing the dough.
  • If you want a more pronounced cheesecake swirl on top, press a small dollop of the filling on top of the dough ball before baking, rather than fully stuffing it.
  • You can make the dough and the filling ahead of time; store them separately in the refrigerator for up to two days.

Nutrition

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