Description
Decadent Cheesecake Chocolate Chip Cookies combine the classic comfort of rich chocolate chip cookies with a creamy cheesecake center, delivering a gooey, indulgent treat that is perfect for dessert lovers craving something extra special.
Ingredients
Scale
For the cookie dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
For the cheesecake filling:
- 6 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the cheesecake filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth. Scoop the mixture into small teaspoon-sized balls (about 12–14), place them on a plate, and freeze for 20–30 minutes until firm to prevent leaking during baking.
- Prepare the cookie dough: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract until fully combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients and mix just until combined. Finally, fold in the semi-sweet chocolate chips.
- Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in the palm of your hand. Place a frozen cheesecake filling ball in the center, wrap the dough completely around it, and roll gently into a ball. Repeat this step for the remaining dough and filling.
- Bake: Place the assembled cookies two inches apart on the prepared baking sheet. Bake in the preheated oven for 11–13 minutes, or until the edges are golden and the centers are set but still soft.
- Cool and serve: Let the cookies cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container in the refrigerator for a gooey cheesecake center, or at room temperature for a softer cookie texture.
Notes
- Ensure the cheesecake centers are frozen solid before wrapping with dough to avoid filling leakage during baking.
- Store cookies in an airtight container in the refrigerator to maintain the creamy, gooey cheesecake center.
- For a softer cookie, store at room temperature instead of refrigerating.
