Soft Chocolate Chip Cheesecake Cookies

These chocolate chip cheesecake cookies bring together the best of both worlds—a rich, creamy cheesecake center wrapped inside a soft, buttery chocolate chip cookie. They are a delightful treat when you want something a little more special than your average cookie, combining two classic desserts in one bite.

I first made these for a weekend gathering and was amazed how quickly they disappeared. Everyone loved the surprise of the creamy cheesecake tucked inside the cookie.

Ingredients

• Cream cheese: creates the smooth, tangy filling that sets these cookies apart. Look for full-fat cream cheese at room temperature for easier mixing.
• Powdered sugar: adds sweetness without grit, ensuring a silky cheesecake center.
• Butter: using room temperature butter gives your dough a nice, creamy consistency for soft cookies.
• Brown sugar: brings moisture and a subtle caramel flavor that deepens the cookie’s taste.
• Granulated sugar: for balanced sweetness and that slight crunch on the edges.
• Egg and egg yolk: help bind the dough and add richness for tender cookies.
• Vanilla extract: boosts the cookie’s overall flavor with warm notes.
• Baking soda: provides lift and a light texture without puffing the cookies too much.
• Kosher salt: balances the sweetness and enhances other flavors never skip this.
• All-purpose flour: forms the sturdy base for the dough scooping correctly helps keep cookies soft.
• Semi-sweet chocolate chips: classic chocolate chips for melty pockets of chocolate goodness.

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper. This prevents sticking and ensures even cooking.

Make the Cheesecake Filling:

In a stand mixer bowl fitted with a paddle attachment combine the cubed cream cheese and powdered sugar. Beat on medium speed for 1 to 2 minutes until the mixture is smooth and creamy, scraping down the sides occasionally. Transfer this mixture to a smaller bowl and refrigerate it while preparing the cookie dough—cold filling helps keep it intact during baking.

Prepare the Cookie Dough:

Using the same mixing bowl and paddle attachment beat butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy. Add the egg, egg yolk, vanilla, baking soda, and salt, then mix for another minute until combined well, scraping the sides as needed. Reduce the mixer speed to low and gradually add the flour, mixing just until combined—overmixing can make cookies tough. Lastly, fold in the chocolate chips evenly.

Shape and Fill the Cookies:

Using a medium-sized cookie scoop (around 2 tablespoons), portion out dough balls and flatten each one into a wide disc. Scoop around 2 teaspoons of the chilled cheesecake filling and place it in the center of each dough disc. Carefully fold the dough around the filling, sealing it completely into a round ball to avoid leakage during baking.

Bake and Cool:

Place the filled cookie dough balls on the prepared baking sheet about 2 inches apart. Bake for approximately 9 minutes until edges turn golden brown and the tops look set but still soft. Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them firm up just right.

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Storage Tips

Store leftovers in an airtight container in the refrigerator to keep the cheesecake filling fresh and the cookies soft. They reheat wonderfully with just 10 seconds in the microwave if you want that melty, gooey texture back. You can also keep them at room temperature overnight for short periods and still enjoy their softness and flavor.

Ingredient Substitutions

Butter can be swapped with equal parts margarine or a non-dairy butter for a dairy-free version but expect changes in texture. Use cream cheese alternatives like vegan cream cheese if dairy-free. Brown sugar may be replaced with coconut sugar for a subtle difference in sweetness and flavor depth.

Serving Suggestions

These cookies pair perfectly with a cold glass of milk or a hot cup of coffee. For an extra special dessert, serve warm topped with a scoop of vanilla ice cream. They’re also great as a party treat surrounded by fresh fruit or served alongside a creamy latte.

A plate of chocolate chip cookies that are golden and soft with visible chocolate chips shows off these delightful treats perfectly. Enjoy this dessert that feels both familiar and exciting thanks to the surprise cheesecake filling inside.

Recipe FAQs

→ How do I keep the cheesecake filling from leaking out?

Be sure to fully seal the cookie dough around the chilled cheesecake filling by carefully folding and pinching edges together to prevent leaks during baking.

→ Can I use low-fat cream cheese?

Low-fat cream cheese can be used, but the filling may be less creamy and rich compared to full-fat versions.

→ What is the best way to store these cookies?

Store them in an airtight container in the refrigerator for up to five days to keep the filling fresh and the cookies soft.

→ Can I freeze these cookies?

Yes, freezing the baked cookies in a sealed container is possible. Thaw them at room temperature or warm briefly before serving.

→ Why is the dough flattened before adding the cheesecake filling?

Flattening the dough creates a base for the cheesecake filling and helps evenly encase it when reforming the dough into a ball.

→ What gives these cookies their soft texture?

The combination of butter, brown sugar, and the cream cheese filling contributes moisture and tenderness, keeping the cookies soft after baking.