Description
Soft, chewy chocolate chip cookies with a creamy cheesecake filling. A delicious twist on a classic!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips (milk chocolate, semi-sweet, or a mix!)
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the 1/3 cup of granulated sugar and continue to beat until well combined. Beat in the egg and vanilla extract until fully incorporated. Cover and refrigerate while you prepare the cookie dough.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stir in the chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
- Assemble the Cookies: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Remove the cookie dough and cheesecake filling from the refrigerator. Scoop out about 2 tablespoons of cookie dough and flatten slightly.
- Place about 1 teaspoon of the chilled cheesecake filling in the center of the flattened cookie dough. Gently wrap the cookie dough around the cheesecake filling, making sure to completely enclose it. Roll into a ball.
- Place the cookie dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges of the cookies are golden brown and the centers are set.
- Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the dough is important to prevent spreading.
- Don’t overmix the cookie dough.
- Make sure the cheesecake filling is completely enclosed in the cookie dough to prevent leaking.
- Adjust baking time based on your oven.
- Customize with nuts, different chocolate chips, sprinkles, or other additions.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 9-11 minutes