Description
Delight in these indulgent Chocolate Chip Cheesecake Cookies, featuring a creamy cheesecake filling encased in a soft, buttery chocolate chip cookie dough. Perfectly baked to achieve golden edges and a tender center, these cookies combine the best of two desserts for a truly irresistible treat.
Ingredients
Units
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. Using a teaspoon or small cookie scoop, scoop 2 teaspoon-sized balls of the filling onto a parchment-lined baking sheet. Freeze these balls until fully solid to make them easier to handle later.
- Prepare the cookie dough: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Then, 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 add this dry mixture to the wet ingredients, stirring until about halfway combined.
- Add chocolate chips: Fold the semisweet chocolate chips into the dough and mix gently until just combined. Avoid overmixing to keep the dough tender.
- Chill the dough: Cover the cookie dough tightly and refrigerate for 2 to 3 hours, or ideally overnight. Chilling develops flavor and helps prevent excessive spreading during baking.
- Assemble the cookies: Once the cheesecake filling balls are fully frozen and the dough is chilled, scoop the cookie dough into 1 tablespoon-sized balls. Make an indent in the center of half the dough balls, then place a frozen cheesecake ball in the middle. Wrap the other half of the dough balls around the filling, pinching carefully to seal each cookie completely.
Arrange the filled cookies on parchment-lined baking sheets, spacing them about 2 inches apart. - Preheat and chill: Place the trays of assembled cookies in the refrigerator as you preheat your oven to 350°F (175°C). Keeping them cold helps maintain shape during baking.
- Bake the cookies: Bake for 12 to 14 minutes until the edges are lightly browned and the tops are just set. Avoid overbaking to preserve a soft texture and creamy center.
- Cool and serve: Let the cookies cool on the baking sheets for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy your creamy, indulgent Chocolate Chip Cheesecake Cookies!
Notes
- Ensure the cheesecake filling balls are fully frozen solid before wrapping them in cookie dough for easier handling and to prevent melting.
- Refrigerate the cookie dough for at least 2-3 hours to develop flavor and help the cookies hold their shape during baking.
- Use room temperature eggs for better incorporation into the dough.
- Do not overmix the dough once the flour is added to keep your cookies tender.
- Allow cookies to cool properly to let the filling set and avoid breaking when bitten into.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 16g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
