These tasty cookies bring together two favorites: chocolate chip cookies and creamy cheesecake! They’re soft, chewy, and loaded with chocolatey goodness.
Who doesn’t love a cookie that feels like a dessert? I like to enjoy these with a glass of milk. Trust me, they disappear fast—consider yourself warned! 😄
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a soft and creamy texture. If you’re out, you can use margarine or coconut oil, but keep in mind the flavor may change slightly.
Granulated Sugar & Brown Sugar: The combo gives the cookies their sweetness while adding depth. If you prefer, you can sub white sugar for coconut sugar for a healthier option, but it will alter the cookie’s color and taste.
Chocolate Chips: Semi-sweet chocolate chips are perfect for this recipe. Dark chocolate works well too! For dairy-free options, try vegan chocolate chips.
Cream Cheese: This gives the cheesecake filling its rich texture. If you’re lactose intolerant, consider using non-dairy cream cheese.
How Do You Perfectly Seal the Cheesecake Filling Inside the Cookies?
Sealing the cheesecake filling is key to your cookies having that delightful surprise when you bite in. Here’s how to do it smoothly:
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm.
- Add about 1 teaspoon of cheesecake filling in the center.
- Take a second scoop of cookie dough, flatten it, and place it over the filling.
- Pinch the edges together carefully to seal it. Make sure no filling is visible, so it stays intact while baking!
Taking your time with this step will lead to beautifully filled cookies that look as good as they taste!
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semisweet chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
How Much Time Will You Need?
This scrumptious recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. Be sure to let the cookies cool for a few minutes on the baking sheet before enjoying them!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, line two baking sheets with parchment paper or silicone baking mats. This will keep your cookies from sticking and make cleanup easier.
2. Making the Cookie Dough:
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy—this usually takes about 2-3 minutes. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract.
3. Mixing the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture into the creamy mixture from step 2, blending just until all the flour is incorporated. You don’t want to overmix!
4. Adding the Chocolate Chips:
Gently fold the semisweet chocolate chips into the cookie dough using a spatula. Make sure they are evenly distributed throughout the batter.
5. Preparing the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. This will be the delicious surprise center for your cookies!
6. Assembling the Cookies:
Using a cookie scoop or your hands, take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center of the dough. Now, grab a second scoop of cookie dough, flatten it like the first, and place it over the filling. Pinch the edges together to seal the filling inside and form a ball. Make sure the cheesecake is completely enclosed within the cookie dough.
7. Baking the Cookies:
Place the filled dough balls on your prepared baking sheets, making sure to space them about 2 inches apart. Pop them in the oven and bake for 10-12 minutes, or until the edges are golden and the cookies are set but still soft in the middle.
8. Cooling and Enjoying:
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these rich, soft cookies that surprise with a creamy cheesecake center!
Happy baking! 😊
Can I Use Light Cream Cheese Instead of Regular Cream Cheese?
Yes, you can use light cream cheese for the filling to reduce calories. However, the texture might be slightly different—light cream cheese can be a bit softer, so make sure it’s well-blended to avoid a runny filling.
How Can I Make These Cookies Gluten-Free?
You can substitute all-purpose flour with a gluten-free all-purpose flour blend. Just ensure that the blend contains xanthan gum, as this will help provide the right texture to your cookies.
What’s the Best Way to Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to wrap them well to prevent freezer burn!
Can I Add Nuts or Other Mix-Ins?
Absolutely! Feel free to add chopped nuts, like walnuts or pecans, or even swap some chocolate chips for butterscotch or white chocolate chips for a different flavor profile. Just be mindful to keep the proportions similar to maintain the cookie’s structure!