Description
Deliciously soft cookies filled with a creamy cheesecake center and chocolate chips.
Ingredients
Scale
- Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1 ¼ cups chocolate chips (plus extra for topping)
Instructions
- Prepare Cheesecake Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth. Scoop teaspoon-sized dollops onto a baking sheet lined with parchment. Freeze for 30–40 minutes until firm.
- Make the Cookie Dough: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes). Add egg and vanilla; mix until combined. Add flour, baking soda, baking powder, and salt. Mix until it forms a dough. Fold in chocolate chips.
- Assemble the Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop a ball of cookie dough (~2 tbsp). Flatten it into a circle. Place a frozen cheesecake dollop in the center. Add another small piece of dough on top and seal edges completely. Press a few extra chocolate chips on top.
- Bake: Bake for 12–15 minutes, until edges are lightly golden but centers look soft. Cool at least 10 minutes before eating so the cheesecake can firm up inside.
Notes
- Don’t skip freezing the filling — it prevents leaking and keeps the middle creamy.
- Slightly underbake for a soft, bakery-style texture.
- Chill dough 20 minutes if it feels too soft.
- Use mini chocolate chips for even more chocolate in every bite.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg