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Experience the amazing blend of chocolate chip cookies and cheesecake in these mouthwatering Chocolate Chip Cheesecake Cookies. This treat combines soft cookie texture with a creamy filling, perfect for any sweet craving moment.
Why you'll love these cookies
These cookies are truly special, mixing the smooth texture of cheesecake with crunchy chocolate chips. They're great for anyone who enjoys unique and fancy desserts, and they'll wow your guests while being pretty easy to make.
What you'll need
- Cookie dough:
- 1 cup (2 sticks) softened unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- Cheesecake filling:
- 8 oz (225 g) softened cream cheese
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
How to make them
- Mix the cheesecake filling
- In a medium bowl, beat softened cream cheese, sugar and vanilla until smooth. Set aside.
- Make the cookie dough
- In a large bowl, mix softened butter, granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract. In another bowl, combine flour, baking soda and salt, then gradually add to the wet mixture. Fold in chocolate chips.
- Put cookies together
- Heat oven to 175 °C. Take a tablespoon of dough, flatten it and place a teaspoon of cheesecake filling in the middle. Cover with another flattened tablespoon of dough and seal the edges.
- Bake the cookies
- Place cookies on a parchment-lined baking sheet about 5 cm apart. Bake for 12 to 15 minutes until edges turn golden. Let cool for 5 minutes before moving to a cooling rack.
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Serving suggestions
These cookies taste amazing fresh from the oven but will stay good for up to 5 days in an airtight container. For an extra treat, warm them slightly before eating. They're just right with coffee or tea!
Frequently Asked Questions
- → How can I tell if they're done baking?
- The edges should look golden, and the middle should be barely set. They'll finish baking as they cool on the tray.
- → Can I make the dough ahead of time?
- Yes, you can prep it up to a day in advance. Just keep it chilled in the fridge. Make sure the filling is room temperature before spreading.
- → What's the best way to store them?
- Keep cookies in an airtight container at room temp for up to 5 days. You can also freeze them for about 2 months.
- → Does the filling spill while baking?
- Not if you seal the edges properly. Firmly press together the edges of dough when shaping.
- → Can I swap the chocolate for something else?
- Sure! Use milk, dark, or white chocolate instead. Chocolate chunks also taste great in this recipe.