Description
Delight in these decadent Chocolate Chip Cheesecake Cookies featuring a luscious cream cheese filling wrapped in soft, chewy chocolate chip cookie dough. Perfectly baked until golden with melty chocolate chips and a creamy cheesecake surprise in every bite.
Ingredients
Units
Scale
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the 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 softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and creamy. Using a teaspoon or small cookie scoop, form the mixture into 2 teaspoon-sized balls. Place them onto a parchment-lined baking sheet and freeze until solid, about 1-2 hours.
- Prepare the cookie dough: In a separate large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together with an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla extract, mixing on low speed until fully incorporated.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this flour mixture to the wet ingredients, mixing about halfway. Then fold in the semisweet chocolate chips and continue mixing until just combined. Avoid overmixing.
- Chill the dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2-3 hours or overnight. This step is crucial for flavor development and helps control spreading during baking.
- Assemble the cookies: Once chilled, scoop the cookie dough into 1 tablespoon-sized balls. Flatten half of them slightly and create an indent in the center with your thumb. Place a frozen cheesecake filling ball inside each indent. Take the remaining dough balls and wrap them around the filled halves, pinching edges tightly to seal the filling completely. Arrange the finished cookies on parchment-lined baking sheets, spacing about 2 inches apart.
- Chill before baking: Place the cookie trays in the refrigerator while you preheat the oven to 350°F (175°C). Keeping the dough cold helps retain the shape and prevents melting of the cheesecake filling.
- Bake the cookies: Bake in the preheated oven for 12-14 minutes, or until the edges are lightly browned and the tops look set but still soft. Remove from the oven and allow the cookies to cool on the baking sheets for 10 minutes to firm up before transferring them to a wire rack to cool completely.
- Serve and enjoy: Once cooled, serve the cookies and enjoy the perfect combination of creamy cheesecake and chocolate chip cookie flavors in every bite.
Notes
- Ensure the cheesecake filling balls are completely frozen solid before wrapping with cookie dough to prevent melting and to make sealing easier.
- Refrigerate cookie dough for at least 2-3 hours or overnight to enhance flavor and reduce cookie spreading during baking.
- Handle the dough gently when wrapping the filling to avoid tears that could cause filling to leak during baking.
- Use parchment paper for easy cookie removal and cleanup.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
