Description
These irresistible Chocolate Chip Cheesecake Cookies combine the creamy richness of cheesecake with the classic comfort of chocolate chip cookies. Soft and chewy with a luscious cream cheese center, they offer a delightful twist on traditional cookies, perfect for any occasion.
Ingredients
Scale
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups chocolate chips (semi-sweet or a mix with dark chocolate)
Instructions
- Prepare Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1/2 teaspoon vanilla extract until smooth and creamy. Scoop 1 teaspoon-sized dollops onto a parchment-lined baking sheet and freeze for 1 hour to firm up.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, ensuring they are evenly combined.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter, brown sugar, and remaining 1/4 cup granulated sugar until the mixture is fluffy and light in color.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated, then add 1 teaspoon vanilla extract and blend well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Then fold in the chocolate chips evenly throughout the dough.
- Assemble Cookies: Scoop a heaping tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen cream cheese dollop in the center, cover with more dough, and carefully seal the edges to encase the filling.
- Bake: Arrange the assembled cookies on a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for 12 to 14 minutes, or until the edges are golden brown and the cookies are set.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- Freezing the cream cheese dollops is essential to prevent the filling from melting during baking.
- Ensure the butter and cream cheese are fully softened to achieve the best creamy texture in the dough and filling.
- You can substitute chocolate chips with chunks or your favorite chocolate for a different texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For an extra touch, sprinkle a little sea salt on top before baking to enhance the chocolate flavor.
