Description
A mouthwatering hybrid of creamy cheesecake and classic chocolate chip cookies. These soft, chewy cookies are filled with a tangy cream cheese filling and loaded with gooey chocolate chips—perfect for a dessert or snack!
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Make the cheesecake filling:
In a medium bowl, beat together the cream cheese, sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside. - Make the cookie dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. - In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips.
- Assemble the cookies:
Scoop out a tablespoon of cookie dough and flatten it slightly in your hand. Add a small spoonful of cheesecake filling (about 1 teaspoon) in the center, then wrap the cookie dough around the cheesecake filling to seal it. - Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the edges are golden and the center is set. Be careful not to overbake, as the cheesecake filling should remain soft and creamy inside.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a fun twist, you can substitute the chocolate chips with white chocolate chips or a mix of chocolate and toffee bits.
- Store these cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.
- These cookies are best served fresh, but they freeze well if you want to make them ahead of time. Just freeze the unbaked dough and bake from frozen, adding a few extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 12-14 minutes
- Category: Dessert, Cookies
- Method: Bake, Assemble
- Cuisine: American, Dessert
Keywords: Chocolate chip cookies, cheesecake cookies, dessert cookies, chocolate chip cheesecake, soft cookies, creamy cookies