Description
Delight in these indulgent Chocolate Chip Cheesecake Cookies featuring a creamy cheesecake center wrapped in a soft, chocolate-studded cookie dough. Perfectly balanced with sweetness and texture, these cookies are a crowd-pleaser for dessert or snacking.
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 2 teaspoon-sized balls onto a parchment-lined baking sheet. Freeze these balls until solid to prepare for assembly.
- Prepare the cookie dough: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Add the eggs and vanilla extract, mixing on low speed until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients into the wet mixture in two additions, mixing halfway and then adding the chocolate chips before finishing the mixing until just combined to avoid overmixing.
- Chill the dough: Cover the cookie dough and refrigerate for 3 hours to allow flavors to meld and dough to firm up, which helps prevent spreading during baking.
- Assemble the cookies: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Scoop the cookie dough into 1 tablespoon-sized balls. Flatten half of these dough balls slightly and make an indent in the center. Place a frozen cheesecake ball inside each indent, then cover with the remaining dough balls, wrapping and pinching edges to seal completely. Place the assembled cookies on parchment-lined baking sheets, spacing them 2 inches apart.
- Chill before baking: Place the trays of assembled cookies in the refrigerator while the oven preheats to keep the dough chilled and help maintain shape during baking.
- Bake the cookies: Bake for 14 minutes or until the edges are lightly browned and the tops look set but soft. Remove from oven and let the cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely. Serve and enjoy your cheesecake-stuffed chocolate chip cookies!
Notes
- Ensure the cheesecake filling balls are completely frozen solid before wrapping in cookie dough to prevent melting and leakage during baking.
- Refrigerating the cookie dough for at least 3 hours improves flavor development and dough consistency, reducing spreading.
- Use parchment paper for easy clean-up and to prevent sticking.
- For a firmer cheesecake center, freeze the filled cookies for 15 minutes before baking.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
