Description
These Irresistible Chocolate Chip Cheesecake Cookies combine the rich, creamy texture of classic cheesecake with the sweet, gooey goodness of chocolate chip cookies. Each bite features a soft cookie exterior encasing a luscious cheesecake center, making them perfect for dessert lovers looking for a delightful twist on traditional cookies.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Optional Toppings
- Chopped nuts
- Different types of chocolate chips
Instructions
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which typically takes about 3-5 minutes. This step ensures a soft and tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Then mix in the vanilla extract to infuse the dough with a rich vanilla flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. This ensures even distribution of the leavening agents and seasoning throughout the dough.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or folding by hand just until combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough, ensuring even distribution without breaking them.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract using an electric mixer until smooth and creamy. This makes the luscious cheesecake center.
- Form Cookie Dough Discs: Scoop portions of cookie dough and flatten each into a disc shape using your hands or the back of a spoon. This will be the bottom layer encasing the cheesecake filling.
- Add Cheesecake Filling: Place a dollop of the prepared cheesecake filling in the center of each flattened dough disc, being careful not to overfill.
- Seal Cookies: Top the cheesecake filling with another scoop of cookie dough. Carefully fold and seal the edges to enclose the cheesecake filling completely, forming a ball shape.
- Arrange on Baking Sheet: Place the filled cookie dough balls onto a parchment-lined baking sheet, spacing them at least 2 inches apart to allow for spreading.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the correct temperature for baking.
- Bake Cookies: Bake the cookies for 12 to 15 minutes, or until the edges are golden brown and the cookies look set but still soft in the center.
- Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely before serving or storing.
Notes
- Make sure the butter and cream cheese are fully softened to achieve the best texture in both dough and filling.
- Do not overmix the dough once the flour is added to prevent tough cookies.
- You can customize these cookies by adding chopped nuts or different types of chocolate chips on top before baking for extra texture and flavor.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a more decadent treat, serve cookies slightly warmed to enjoy the gooey cheesecake center.
