Cheesecake Cookies
A chewy chocolate chip cookie with a gooey, creamy cheesecake center. It’s like a warm, comforting cookie hug meets a rich, decadent cheesecake slice. The perfect two-in-one dessert!
- Prep Time: 25 minutes
- Cook Time: 12–14 minutes
- Total Time: Approx. 3 hours (mostly inactive)
- Yield: 30 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
For the Cheesecake Filling:
- 1 (8-ounce) brick full-fat cream cheese
- ½ cup powdered sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups semisweet chocolate chips
Instructions
- Prep the Filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla until super smooth. Scoop the mixture into 2-teaspoon sized balls onto a parchment-lined baking sheet. Freeze until solid.
- Make the Dough: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar for 2-3 minutes until light and fluffy. Beat in the eggs one at a time, then the vanilla.
- Mix Dry Ingredients: In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Add half of this mix to the wet ingredients and beat on low until combined.
- Finish the Dough: Gently stir in the chocolate chips with a spatula. Add the remaining dry ingredients and mix just until the flour disappears.
- Chill Time! Cover the dough and chill in the fridge for 2-3 hours, or overnight. This step is non-negotiable for the perfect texture.
- Assemble and Bake: Preheat oven to 350°F (175°C). Take a 1-tablespoon sized scoop of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around the filling, pinching the seams to seal it completely.
- Bake: Arrange cookies on a parchment-lined sheet, leaving 2 inches between each. Bake for 12-14 minutes, until the edges are lightly browned.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before moving them to a wire rack. They will be fragile, so be gentle!
Notes
- Serving: These are best served warm, maybe with a scoop of vanilla ice cream on top!
- Storage: Since they have cream cheese, store cooled cookies in an airtight container in the fridge for up to 3 days.
- Reheating: Pop a cookie in the microwave for 10-15 seconds to get that gooey center back.
- Tips & Tricks: The long chill time firms up the butter and prevents the cookies from spreading too much. Don’t skip it! If you want to get creative, try using milk or dark chocolate chips.
Find it online: https://recipesh.com/cheesecake-cookies/