Cheesecake Cookies

Hey there, fellow baker!

Get ready to make a cookie that’s way more than just a cookie. We’re talking about a classic, chewy chocolate chip cookie with a gooey, decadent cheesecake center. It’s like the best of both worlds, all in one perfect bite. Seriously, it’s a game-changer.

I wanted to take a simple classic and make it something special. That’s why we’re borrowing a few tricks from the pros—like chilling the dough and freezing the filling. These little steps make all the difference, giving you a cookie that’s absolutely perfect every time.

What You’ll Need to Know

This recipe might have a few extra steps, but trust me, they are so worth it.

• Prep Time: About 25 minutes to get the dough and filling ready.
• Chill Time: This is the big one. Plan for 2–3 hours (or even overnight) for the dough to chill and the filling to freeze. Don’t skip this! It’s our secret weapon.
• Cook Time: Just 12–14 minutes.
• Total Time: Around 3 hours, but most of that time you’ll be doing other things.
• Makes: About 30 cookies. Need more? Just double or triple the ingredients. It’s super easy.
• Difficulty: Medium. This is a great recipe if you’re an enthusiastic beginner ready to level up your baking game.
• Gear: You’ll want a stand mixer (or a hand mixer), a few bowls, and some parchment paper-lined baking sheets. A 1-tablespoon cookie scoop is a huge help, too.
• Make-Ahead? Absolutely. You can keep the dough in the fridge for up to 3 days or freeze it for a few months. You can even freeze the whole cookie balls before you bake them.

Ingredients

The magic is all in the ingredients. We’re keeping it simple but focusing on quality.

For that creamy cheesecake filling, you need a brick of full-fat cream cheese. Forget the tubs—they won’t freeze up right. We’ll add some powdered sugar for a smooth texture and a splash of vanilla extract for flavor. Easy peasy.

The cookie dough is a classic. It starts with unsalted butter, so make sure it’s at room temp. I’ve learned the hard way that a good-quality butter makes all the difference. We’ll use a mix of light brown sugar for that chewy texture and granulated sugar for a little crispness. Then come two large eggs and more vanilla extract. For the dry stuff, we’ll use all-purpose flour, a little cornstarch (my secret ingredient to stop cookies from spreading), baking soda, and a pinch of salt to balance the sweetness. And of course, a whole lot of semisweet chocolate chips.

Notes on Swaps:

• Butter: If you only have salted butter, just skip the salt in the dry ingredients.
• Chocolate: Go crazy! Milk chocolate, dark chocolate, even white chocolate chips work great. I’ve seen some people even chop up a white chocolate bar and put it on top.
• Cream Cheese: Stick with the full-fat, brick kind for the best results.

Step-by-Step Method

Don’t be scared by all the steps. We’ll go through this together. Each one is a small part of a bigger plan to make the best cookies you’ve ever had.

Step 1: Make the Cheesecake Filling (The First Chill)

First things first, let’s get that creamy center ready. Grab a bowl and mix your cream cheese, powdered sugar, and vanilla extract. Beat them with a mixer on medium speed until everything is super smooth. You don’t want any lumps.

Now for a cool trick! Scoop the filling into 2-teaspoon sized balls onto a baking sheet lined with parchment paper. These are your little cheesecake gems. Put the whole tray in the freezer. They need to be frozen solid so they don’t melt and leak out in the oven.

Step 2: Make the Cookie Dough

While the filling is chilling out, let’s start the dough. In a big mixing bowl, beat your softened butter, light brown sugar, and granulated sugar. Cream them together on medium speed for about 2–3 minutes. The goal? A light and fluffy mix that’s a pale yellow color. This is what makes your cookies tender and not dense.

Next, on low speed, beat in the eggs one at a time, then the vanilla extract. Just mix until they’re combined.

In another bowl, whisk your flour, cornstarch, baking soda, and salt together. Now, add about half of this mix to the wet stuff and beat on low until it’s just mixed in.

Finally, dump in all your chocolate chips. Gently mix them in with a spatula or on the lowest mixer speed. Add the rest of the dry ingredients and mix until the flour is just barely gone. The dough should be soft but hold its shape.

Step 3: Chill the Dough

This is the most important part. Seriously. Cover the dough and put it in the fridge for 2–3 hours, or even overnight. This chilling time lets the flour absorb the liquids and makes the flavors pop. More importantly, it firms up the butter, which stops your cookies from turning into flat puddles in the oven.

Step 4: Assemble and Bake

Preheat your oven to 350°F (175°C). Grab your chilled dough and your frozen cheesecake balls. Now, let’s build these babies.

Scoop out a 1-tablespoon sized ball of dough and flatten it into a disc. Make a little indent in the middle, and then place one of your frozen cheesecake balls inside. Take a second flattened dough ball and wrap it around the cheesecake, pinching the seams to seal it completely. Think of it like a little dough dumpling. You want to make sure no cheesecake is showing.

Place the assembled cookies on a parchment-lined baking sheet, giving them about 2 inches of space. Put the tray in the fridge while the oven finishes heating up. This last little chill helps prevent spreading, too.

Bake for 12–14 minutes. The edges will be a light golden brown, and the tops will look just set. They’ll continue to cook on the hot tray, so don’t wait for them to look fully baked.

Step 5: Cool and Enjoy!

When they come out of the oven, they will be super fragile and hot. Let them hang out on the baking sheet for a full 10 minutes. This lets them finish cooking and firm up. Then you can carefully move them to a wire rack to cool the rest of the way.

Mix It Up!

This recipe is a great starting point. Here are a few ways you can make it your own.

Gluten-Free: Just swap the all-purpose flour for a 1:1 gluten-free baking blend.

Vegan: Use vegan butter sticks and vegan cream cheese.

Flavor Twists:

• Chocolate Caramel: Use half caramel chips and half chocolate chips in the dough.
• Oreo Cheesecake: Add about a cup of crushed Oreo cookies to the dough.
• Strawberry Cheesecake: Before you put the cheesecake ball inside the cookie dough, add a dollop of strawberry jam to the center.
• Fall Spices: Add a teaspoon of cinnamon and a dash of nutmeg to the cookie dough for a cozy, autumnal feel.

Serving & Storing

Serving: These are great on their own, but if you want to get fancy, serve them warm with a scoop of vanilla bean ice cream.

Storing: Because of the cream cheese, you need to store them in an airtight container in the fridge for up to 3 days.

Reheating: Pop one in the microwave for 10–15 seconds for that warm, gooey cookie feeling.

Freezing: Freeze the unbaked, assembled cookie dough balls on a tray until they’re solid. Then you can put them in a freezer bag or container. When you’re ready to bake, just add a minute or two to the cook time.

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