Description
Decadent Chocolate Chip Cheesecake Cookies featuring a creamy cheesecake filling wrapped in soft, chewy chocolate chip cookie dough. Perfectly balanced sweetness with a delightful surprise center, ideal for dessert lovers.
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 and creamy. Use a teaspoon to scoop out 2 teaspoon-sized balls of the mixture onto a parchment-lined baking sheet, then place the sheet in the freezer until the balls are fully frozen solid.
- Prepare the cookie dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture becomes light and fluffy. Add the eggs and vanilla extract, and beat on low speed until fully combined.
- Mix 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, mixing about halfway, then fold in the semisweet chocolate chips. Continue mixing until just combined to avoid overworking the dough.
- Chill the dough: Cover the cookie dough with plastic wrap and refrigerate for 2 to 3 hours or overnight. Chilling helps develop flavor and prevents cookies from spreading too much during baking.
- Assemble the cookies: Once chilled, scoop the cookie dough into 1 tablespoon-sized balls. Flatten half of the dough balls to make an indent in the center. Place a frozen cheesecake ball into each indent, then wrap the remaining dough balls around the filling, pinching the seams to seal completely. Arrange the assembled cookies on parchment-lined baking sheets, leaving about 2 inches between each cookie.
- Pre-bake chilling: Place the baking sheets with the cookies back in the refrigerator while preheating the oven to 350°F (175°C) to keep the dough cold, which helps maintain the shape and stops spreading.
- Bake the cookies: Bake the cookies for 14 minutes or until the edges turn lightly golden and the cookie tops appear set. Remove from the oven and let cookies cool on the baking sheets for 10 minutes before transferring them to wire racks to cool completely.
- Serve and enjoy: Once fully cooled, serve the Chocolate Chip Cheesecake Cookies and enjoy the delicious contrast of creamy cheesecake centers and soft chocolate chip cookie exteriors.
Notes
- Ensure the cheesecake filling balls are fully frozen solid before wrapping them in cookie dough to prevent melting and maintain shape.
- Refrigerate the cookie dough for at least 2 to 3 hours, or overnight if possible, to enhance the flavor and texture.
- If desired, use a chilled cookie scoop for easier handling and consistent cookie sizes.
- Do not overmix the cookie dough after adding dry ingredients to keep the cookies tender and soft.
- Adjust baking time slightly depending on your oven; remove cookies once edges are light golden and tops set to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 115 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
