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Chocolate Chip Cheesecake Cookies Recipe

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4.3 from 7 reviews

These chocolate chip cheesecake cookies combine the best of both worlds: the classic chewy chocolate chip cookie exterior with a luscious, creamy cheesecake filling inside. Perfect for dessert lovers who crave a unique twist on a traditional favorite, these cookies are crowd-pleasers with a rich, creamy center and melty chocolate chips in every bite.

Ingredients

Cream Cheese Filling

  • ¾ cup cream cheese (regular or vegan), softened (6 oz)
  • ⅓ cup powdered sugar (use vegan powdered sugar if using vegan cream cheese)

Cookies

  • 1 cup butter (regular or vegan), softened
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2¾ cup all-purpose flour (use gluten-free flour if needed, see notes)
  • ½-¾ cup semisweet chocolate chips

Instructions

  1. Prepare the cream cheese filling: Line a small baking sheet or plate with parchment paper. In a small bowl, mix the softened cream cheese and powdered sugar using a whisk or mixer until smooth and combined.
  2. Freeze the filling: Place 19 heaping teaspoons of the cream cheese mixture onto the baking sheet and freeze for at least one hour until almost completely solid.
  3. Preheat and prepare baking sheets: When the cream cheese is nearly solid, line two large baking sheets with parchment paper and set aside. Whisk together the flour, baking soda, and salt in a separate bowl and set aside.
  4. Make the cookie dough: Using a handheld or stand mixer, beat the softened butter with white and brown sugars until light and fluffy, about 1-2 minutes. Add the egg, egg yolk, and vanilla extract and mix well.
  5. Combine dry ingredients: Add the flour mixture to the wet ingredients and mix until just combined, avoiding over-mixing. Fold in the chocolate chips gently.
  6. Form cookie dough balls with indentations: Scoop tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the dough balls to create an indent to hold the cream cheese.
  7. Assemble the stuffed cookies: Remove the cream cheese filling from the freezer and place one frozen cheese ball into each indented dough ball. Top with a second dough ball and pinch sides carefully to seal the cream cheese inside, forming tall dough balls without squishing the filling.
  8. Chill before baking: Refrigerate the prepared cookie dough balls. Repeat the assembly with the second baking sheet and remaining dough. Keep dough chilled while preheating oven to 350°F (175°C).
  9. Bake the cookies: Bake cookies one sheet at a time for 9-12 minutes until edges are slightly golden and tops are set. Let cool on baking sheet for 10-15 minutes.
  10. Cool completely: Transfer cookies to a cooling rack to cool fully before serving to preserve their shape and texture.

Notes

  • You can use vegan cream cheese and powdered sugar to make these cookies vegan-friendly.
  • For gluten-free, substitute all-purpose flour with a gluten-free blend.
  • Chilling the filled dough balls helps prevent spreading and keeps the cream cheese filling intact.
  • Do not over-mix the dough to ensure tender cookies.
  • Storage: Keep cookies in an airtight container refrigerated for up to 5 days.

Find it online: https://dishcooks.com/chocolate-chip-cheesecake-cookies-recipe/