Description
Delicious Chocolate Chip Cheesecake Cookies feature a soft cookie exterior filled with a creamy, rich cheesecake center. Perfectly balanced with chocolate chips and a delicate vanilla-flavored cheesecake filling, these cookies combine the best of both worlds for a decadent treat.
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. Scoop 2 teaspoon-sized balls onto a parchment-lined baking sheet and freeze until solid, about 1 hour.
- Prepare the cookie dough: In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-5 minutes. Beat in the eggs and vanilla extract on low speed until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients, stopping about halfway. Add the semisweet chocolate chips and finish mixing until just combined. Do not overmix.
- Chill the dough: Cover the dough tightly and chill in the refrigerator for 3 hours or overnight to develop flavor and prevent spreading during baking.
- Assemble the cookies: Scoop 1 tablespoon-sized balls of cookie dough. Make an indent in the center of half of the dough balls, place a frozen cheesecake ball into the indentation, then wrap the other half of dough balls around to enclose the filling completely. Pinch to seal and arrange on parchment-lined baking sheets with 2 inches of space between each cookie.
- Chill before baking: Place the cookie trays in the refrigerator while preheating the oven to 350°F (175°C) to keep the filling from melting too quickly in the oven.
- Bake the cookies: Bake for 14 minutes, or until the edges are lightly browned and the tops look just set. Avoid overbaking to keep the centers soft.
- Cool and serve: Let the cookies cool on the baking trays for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the cheesecake filling balls are completely frozen solid before wrapping in cookie dough to prevent melting and to allow easy sealing.
- Refrigerate the cookie dough for at least 3 hours or overnight for best flavor and dough consistency.
- Use room temperature eggs for easier mixing and better texture.
- If you prefer, substitute semisweet chocolate chips with dark or milk chocolate chips to adjust sweetness.
- Handle the assembled cookies gently before baking to avoid breaking the seal and leaking filling.
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: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
