Description
These chocolate chip cheesecake cookies combine the best of both worlds: a classic chocolate chip cookie with a luscious cheesecake filling. Perfectly soft and gooey inside, these cookies are a cheesecake lover’s dream come true, ideal for dessert or an indulgent snack.
Ingredients
Cream Cheese Filling
- ¾ cup cream cheese (regular or vegan), softened (6 oz)
- ⅓ cup powdered sugar (adjust to ¼ cup if using vegan cream cheese)
Cookie Dough
- 1 cup butter (regular or vegan), softened
- ¾ cup white sugar
- ¼ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 2¾ cup all-purpose flour
- ½ to ¾ cup semisweet chocolate chips
Instructions
- Prepare the cream cheese filling: Line a small baking sheet or plate with parchment paper. In a small bowl, whisk or beat the softened cream cheese with powdered sugar until smooth and well combined.
- Freeze the cream cheese portions: Place 19 heaping teaspoons of the cream cheese mixture onto the lined baking sheet or plate. Freeze for at least one hour or until almost completely solid.
- Preheat oven and prepare dry ingredients: Line two large baking sheets with parchment paper. In a separate bowl, whisk together the flour, baking soda, and salt; set aside.
- Mix the cookie dough: Using a handheld or stand mixer, beat the softened butter and both sugars together until light and fluffy, about 1-2 minutes. Mix in the egg, egg yolk, and vanilla until fully incorporated.
- Combine dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not over-mix. Gently fold in the chocolate chips.
- Form cookie dough balls and create indents: Scoop tablespoon-sized balls of dough onto the parchment-lined baking sheets. Press the back of a teaspoon into the top of half the dough balls to make an indent.
- Assemble the cookies: Remove the cream cheese filling from the freezer and place one portion into each dough ball with an indent. Top with another ball of dough and pinch the edges to seal the cream cheese inside, being careful not to squish the filling. The dough balls should remain tall.
- Chill the assembled dough balls: Refrigerate the prepared cookie dough balls while you repeat the process on the second baking sheet and as the oven preheats to 350°F (175°C).
- Bake the cookies: Bake one sheet at a time for 9-12 minutes, or until cookie edges are slightly golden and tops are set.
- Cool the cookies: Remove from oven and let cookies rest on the baking sheet for 10-15 minutes before transferring to a cooling rack to cool completely.
Notes
- Use a kitchen scale to weigh dry ingredients for best accuracy and texture.
- If using vegan cream cheese, reduce powdered sugar to ¼ cup (30g) to achieve firmer filling.
- Freezing times for the cream cheese filling may vary depending on the type of cream cheese used.
- Proper flour measurement is crucial; use the scoop and level method or weigh the flour to avoid dry dough.
- Store cookies in an airtight container in the fridge for 3-4 days or freeze in a ziploc bag for longer storage. Thaw in the fridge before eating.
