Description

These Cheesecake-Filled Chocolate Chip Cookies combine the indulgent creaminess of cheesecake with the classic chocolate chip cookie for a rich, decadent dessert treat. Soft, buttery cookie dough hugs a sweet, creamy cheesecake center, creating a delightful surprise in every bite. Perfect for special occasions or when you want to impress guests with a unique twist on traditional cookies.

Ingredients

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Cheesecake Filling

4 oz cream cheese (softened)
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Cookie Dough

1 cup unsalted butter (softened)
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips

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Instructions

Prepare the cheesecake filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into 12 small teaspoons and place on a parchment-lined plate. Freeze for 30–45 minutes or until firm to help maintain shape during baking.
Make the cookie dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the semi-sweet chocolate chips evenly throughout the dough.
Assemble the cookies: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2 tablespoons of cookie dough and flatten it into a disk. Place a frozen cheesecake portion in the center and carefully wrap the dough around it to completely seal the cheesecake inside. Repeat with the remaining dough and cheesecake filling portions.
Bake the cookies: Place cookies about 2 inches apart on the prepared baking sheet. Bake for 12–14 minutes or until the edges are golden brown but centers remain soft. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Freezing the cheesecake filling before wrapping it in dough is crucial to prevent leakage during baking and maintain the cheesecake’s creamy texture inside the cookie.
These cookies are rich and indulgent, making them ideal for freezing and baking in small batches whenever a sweet craving strikes.
Ensure the dough fully seals around the cheesecake center to avoid any oozing while baking.