Print

Soft Chocolate Chip Cheesecake Cookies with Creamy Center

A chocolate chip cheesecake cookie cut in half, revealing a thick, creamy cheesecake filling inside.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You get the best of two desserts in one with these soft chocolate chip cheesecake cookies. They feature chewy edges and a rich, creamy cheesecake filling inside. This bakery-style cookie recipe is simple to make and perfect for your holiday baking or next party dessert table.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 ounces cream cheese, softened (for filling)
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Prepare the cheesecake filling first. In a small bowl, beat 8 ounces of softened cream cheese, 1/4 cup sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth. Drop teaspoon-sized balls of the mixture onto a parchment-lined plate. Freeze for at least 1 hour until solid.
  2. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  3. Make the cookie dough. In a large bowl, beat the 1 cup of softened butter and 8 ounces of softened cream cheese until creamy.
  4. Add 1 cup granulated sugar and 1 cup brown sugar to the butter mixture. Beat until light and fluffy.
  5. Beat in 2 large eggs one at a time, then mix in 1 teaspoon of vanilla extract.
  6. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  7. Fold in the 1 1/2 cups of chocolate chips.
  8. To assemble the cookies, scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place one frozen cheesecake ball in the center.
  9. Wrap the cookie dough completely around the cheesecake center, sealing it well to prevent the filling from leaking out during baking. Roll into a ball.
  10. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  11. Bake for 12 to 15 minutes, or until the edges are set and lightly golden. The centers may look slightly underdone; this helps keep them soft.
  12. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best creamy center, make sure the cheesecake filling balls are fully frozen before wrapping them in the cookie dough.
  • You can make the cheesecake filling balls up to one week ahead and store them in an airtight container in the freezer.
  • If you prefer a tangier cheesecake flavor, add 1/4 teaspoon of lemon zest to the cheesecake filling mixture.
  • These cookies freeze well after baking. Store them in an airtight container for up to three months.

Nutrition

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