Chocolate Chip Cheesecake Cookies (Print Format)
Soft chocolate chip cookies with a smooth, creamy cheesecake filling for a perfect dessert combination.
# Ingredients:
→ Cheesecake Filling
01 -
12 ounces cream cheese, cubed
02 -
3/4 cup powdered sugar
→ Cookies
03 -
1 cup unsalted butter, room temperature
04 -
1 cup light brown sugar
05 -
1/4 cup granulated sugar
06 -
1 whole egg plus 1 egg yolk
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon baking soda
09 -
1 teaspoon kosher salt
10 -
2 1/2 cups all-purpose flour
11 -
2 cups semi-sweet chocolate chips
# Steps:
01 -
Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 -
In a stand mixer fitted with the paddle attachment, combine the cubed cream cheese and powdered sugar. Mix on medium speed for 1 to 2 minutes until smooth, scraping down the bowl as needed. Transfer to a smaller bowl and refrigerate while preparing the dough.
03 -
Using the same mixing bowl and paddle attachment, cream together the butter, light brown sugar, and granulated sugar on medium speed for 2 minutes.
04 -
Add the whole egg, egg yolk, vanilla extract, baking soda, and kosher salt to the creamed mixture. Mix for 1 minute until fully combined, scraping down the bowl as necessary.
05 -
Reduce mixer speed to low and gradually add the all-purpose flour, mixing until just combined. Fold in the semi-sweet chocolate chips evenly.
06 -
Using a 2-tablespoon cookie scoop, portion out dough balls. Flatten each ball into a disc and place 2 teaspoons of chilled cheesecake filling in the center. Carefully fold dough around filling, sealing completely into a ball.
07 -
Arrange dough balls on the prepared baking sheet spacing them 2 inches apart. Bake for 9 minutes or until edges are golden and tops are set.
08 -
Remove from oven and cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
# Tips:
01 -
Store airtight in the refrigerator for up to 5 days. Reheat gently in a microwave for about 10 seconds to restore softness.