Description
Delight in these rich and indulgent Cheesecake-Filled Chocolate Chip Cookies, where classic chocolate chip cookies meet a creamy, tangy cheesecake center. Each bite offers a perfect balance of soft cookie texture with a luscious cheesecake surprise inside, ideal for dessert lovers craving something unique and delicious.
Ingredients
Scale
For the Cheesecake Filling
- 4 oz cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 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
Instructions
- Prepare the cheesecake filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until the mixture is smooth and well blended. Using a teaspoon, scoop small dollops of the filling onto a parchment-lined baking sheet. Place the sheet in the freezer and allow the filling to freeze for at least 30 minutes until firm.
- Make the cookie dough: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture and mix until fully combined. Stir in the semi-sweet chocolate chips evenly through the dough.
- Preheat oven and prepare baking sheets: Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Assemble the cookies: Scoop about 2 tablespoons of cookie dough and slightly flatten it in your palm. Place a frozen cheesecake dollop in the center of the dough, then cover it with about another tablespoon of dough. Seal the edges thoroughly to encase the cheesecake filling completely and shape into a ball. Repeat this process with the remaining dough and cheesecake filling.
- Bake the cookies: Place the shaped cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12 to 14 minutes, or until the cookie edges turn golden and the centers are just set.
- Cool and serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm for a gooey cheesecake center experience.
Notes
- Freezing the cheesecake filling is crucial to prevent it from leaking out during baking.
- You can prepare the dough and cheesecake filling ahead of time and assemble the cookies later for convenience.
- Store any leftover cookies in an airtight container for up to 3 days or freeze them to keep longer.
