Description
Indulge in these decadent Chocolate Chip Cheesecake Cookies that combine a rich, creamy cheesecake filling with classic chocolate chip cookie dough. Each cookie features a surprise center of smooth cheesecake wrapped in buttery, chewy cookie dough dotted with semisweet chocolate chips. Perfectly baked to golden edges with a soft, luscious center, these cookies are an irresistible treat for any dessert lover.
Ingredients
Units
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 together until smooth and creamy. Using a teaspoon, scoop out small balls about 2 teaspoons in size, place them on a parchment-lined baking sheet, and freeze until solid.
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar on medium speed using an electric mixer until the mixture is light and fluffy. Then, beat in the eggs and vanilla extract on low speed until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing halfway, then fold in the semisweet chocolate chips and finish mixing just until combined to keep the dough tender.
- Chill the Dough: Cover the cookie dough and refrigerate for 2 to 3 hours or overnight to develop flavor and make the dough easier to handle.
- Assemble the Cookies: Once the cheesecake filling balls are thoroughly frozen, scoop the chilled cookie dough into 1 tablespoon-sized balls. Indent the center of half of these dough balls, place a frozen cheesecake ball into each indent, then cover with the remaining dough balls. Pinch the seams tightly to seal the cheesecake filling completely inside the cookie dough. Place the sealed cookies on parchment-lined baking sheets, spacing them about 2 inches apart.
- Chill Before Baking: Place the cookie trays in the refrigerator while you preheat the oven to 350°F (175°C) to keep the dough firm and prevent spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until the edges are lightly browned and the tops are set but still soft.
- Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy the creamy, chocolate-studded delight!
Notes
- Ensure the cheesecake filling balls are fully frozen solid before wrapping them in cookie dough; this prevents melting and makes sealing much easier.
- Refrigerating the cookie dough for at least 2-3 hours is crucial to develop flavor and to prevent the cookies from spreading too much during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
