Description
Delight in the rich, creamy combination of cheesecake and chocolate chip cookies with these decadent Chocolate Chip Cheesecake Cookies. Each bite features a smooth cheesecake center encased in a soft, buttery cookie loaded with semisweet chocolate chips. Perfect for dessert or a special treat.
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. Scoop 2 teaspoon-sized balls onto a parchment-lined baking sheet and freeze them solid.
- Prepare the cookie dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy. Then, beat in the eggs and vanilla extract 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 this mixture to the wet ingredients, mixing halfway through. Add the semisweet chocolate chips and finish mixing until just combined, ensuring not to overmix.
- Chill the dough: Cover the cookie dough and refrigerate it for at least 3 hours or overnight to develop flavor and firm up the dough for easier handling.
- Assemble the cookies: Once the cheesecake balls are frozen and the dough is chilled, scoop the cookie dough into 1 tablespoon-sized balls. For half of these dough balls, create an indent in the center. Place a frozen cheesecake ball into the indent, then wrap the dough completely around the filling, pinching the edges to seal shut. Arrange the assembled cookies on parchment-lined baking sheets, spacing them about 2 inches apart.
- Chill before baking: Place the trays with assembled cookies in the refrigerator while preheating your oven to 350°F (175°C). This step helps prevent spreading in the oven.
- Bake the cookies: Bake the cookies for 14 minutes, or until the edges are lightly browned and the tops look just set. Avoid overbaking to keep the center creamy.
- Cool and serve: Let the cookies cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely. Enjoy these decadent treats once cooled.
Notes
- Ensure the cheesecake filling balls are fully frozen solid before wrapping them in cookie dough to prevent melting and to make sealing easier.
- Refrigerate the cookie dough for at least 2-3 hours to enhance flavor and help prevent spreading during baking.
- If desired, chocolate chips can be substituted with white chocolate or dark chocolate chips for a different flavor profile.
- For softer cookies, slightly underbake by reducing baking time to 12 minutes.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
