Description
Indulge in rich, decadent Chocolate Chip Cheesecake Cookies featuring a creamy cheesecake filling encased in soft, chewy chocolate chip cookies. Perfect for dessert lovers craving a delightful combination of flavors and textures.
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. Use a teaspoon to scoop out 2 teaspoon-sized balls and place them on a parchment-lined baking sheet. Freeze the balls until solid.
- Prepare the cookie dough: In a large mixing bowl, cream the softened butter with light brown sugar and granulated sugar using an electric mixer on medium speed until light and fluffy. 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 these dry ingredients into the wet mixture, mixing halfway. Add the semisweet chocolate chips and finish mixing until just combined, being careful not to overmix.
- Chill the dough: Cover the cookie dough and refrigerate for 2 to 3 hours or overnight to develop flavor and improve texture.
- Assemble the cookies: Scoop out 1 tablespoon-sized balls of cookie dough. Make an indent in the center of half of the dough balls. Place a frozen cheesecake ball into each indent, then wrap the other half of dough balls around the filling. Pinch the edges to seal tightly. Arrange the assembled cookies on parchment-lined baking sheets, spacing them about 2 inches apart.
- Preheat and chill: Place the baking trays with assembled cookies in the refrigerator while preheating the oven to 350°F (175°C). This chilling step helps prevent spreading during baking.
- Bake the cookies: Bake the cookies in the preheated oven for 14 minutes, or until the edges are lightly browned and the tops look just set.
- Cool and serve: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Enjoy the cookies once cooled!
Notes
- Ensure the cheesecake filling balls are fully frozen solid before wrapping them in cookie dough to prevent melting and ensure easy sealing.
- Refrigerate the cookie dough for at least 2-3 hours to develop flavor and help the cookies maintain shape while baking.
- You can prepare the cheesecake filling balls a day ahead and keep them frozen until ready to assemble.
- Use room temperature eggs for better incorporation into the dough.
- If desired, substitute semisweet chocolate chips with dark or milk chocolate chips per your preference.
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: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
