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Chocolate Chip Cheesecake Cookies Recipe

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3.8 from 11 reviews

Delight in these luscious Chocolate Chip Cheesecake Cookies featuring a creamy, sweetened cream cheese center wrapped inside soft, buttery chocolate chip cookie dough. Perfectly baked to a golden finish with melty chocolate chips, these cookies offer an irresistible combination of rich cheesecake filling and classic cookie flavors.

  • Total Time: 1 hour 45 minutes
  • Yield: Approximately 19 cookies

Ingredients

Cream Cheese Filling

  • ¾ cup (170 g) cream cheese (regular or vegan), softened (6 oz)
  • ⅓ cup (40 g) powdered sugar

Cookies

  • 1 cup (210 g) butter (regular or vegan), softened
  • ¾ cup (150 g) white sugar
  • ¼ cup (50 g) brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla bean paste
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2¾ cup (343 g) all-purpose flour
  • ½-¾ cup semisweet chocolate chips

Instructions

  1. Prepare Cream Cheese Filling: Line a small baking sheet or plate with parchment paper. In a small bowl, whisk or use a mixer to blend the softened cream cheese and powdered sugar until smooth and well combined.
  2. Freeze Cream Cheese: Using a teaspoon, place 19 heaping teaspoons of the cream cheese mixture on the parchment-lined surface. Freeze for at least one hour, or until the cream cheese portions are nearly solid.
  3. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, salt, and baking soda thoroughly. Set aside.
  4. Cream Butter and Sugars: In the bowl of a handheld or standing mixer, beat the softened butter with white and brown sugar until light and fluffy, about 1-2 minutes.
  5. Add Wet Ingredients: Mix in the egg, egg yolk, and vanilla bean paste until fully incorporated.
  6. Combine Dry and Wet Mixtures: Gradually add the flour mixture to the wet ingredients, mixing until just combined without over-mixing. Fold in the semisweet chocolate chips.
  7. Form Cookie Base: Scoop tablespoon-sized balls of dough onto two parchment-lined baking sheets. Press a teaspoon’s back gently into half of the dough balls to create an indent.
  8. Fill Cookies: Remove cream cheese portions from the freezer. Place one frozen cream cheese portion into each indented dough ball. Cover each with another tablespoon of dough and pinch edges carefully to seal the cream cheese inside, forming tall dough balls.
  9. Chill Cookie Dough: Refrigerate the prepared cookie dough balls on the baking sheets. Repeat the filling process for the second sheet if applicable.
  10. Preheat Oven: Preheat the oven to 350°F (177°C) while chilling the dough.
  11. Bake: Bake one sheet at a time in the preheated oven for 9-12 minutes until cookie edges turn slightly golden and tops are set.
  12. Cool: Remove cookies from the oven and let them rest on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

  • If using vegan cream cheese, ensure powdered sugar is also vegan-friendly and the cream cheese is well softened for easier mixing.
  • Use softened butter and cream cheese for best consistency and easier mixing.
  • Do not over-mix the dough once flour is incorporated to avoid tough cookies.
  • Freezing the cream cheese balls helps maintain shape and prevents the filling from melting into the cookie dough during baking.
  • You can adjust the amount of chocolate chips to taste, between ½ to ¾ cup.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes per baking sheet
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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