Description
Decadent, soft, and indulgent, these Chocolate Chip Cheesecake Cookies bring together the best of both worlds: chewy chocolate chip cookies and creamy cheesecake filling. Perfect for cookie lovers and cheesecake fans alike!
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
For the Cookie Dough:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Make the Cheesecake Filling:
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the egg yolk and mix until well combined. Set aside. - Prepare the Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and eggs, one at a time, mixing well after each addition. - In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Assemble the Cookies:
Using a cookie scoop or tablespoon, drop a spoonful of cookie dough onto the prepared baking sheets, leaving space between each cookie. Make a small indentation in the center of each dough ball using your thumb or the back of a spoon. Spoon about 1 teaspoon of the cheesecake filling into each indentation. - Bake:
Bake for 12-15 minutes, or until the edges are golden and the centers are set. Remove from the oven and allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. - Serve:
Enjoy these delightful chocolate chip cheesecake cookies warm or at room temperature!
Notes
- Ensure the cream cheese is softened before mixing to achieve a smooth cheesecake filling.
- If you don’t have a cookie scoop, you can use a tablespoon to drop the dough.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 200 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg