Cheesecake Chocolate Cookies (Print)
Soft chocolate chip cookies with a luscious cheesecake center. It's the perfect mashup of two desserts made into one tasty bite.
# Ingredients:
→ Cookie Dough
01 -
2 cups chocolate chips
02 -
1 teaspoon salt
03 -
1 cup packed brown sugar
04 -
1/2 teaspoon baking soda
05 -
2 large eggs
06 -
2 teaspoons vanilla extract
07 -
1/2 cup granulated sugar
08 -
2 1/4 cups all-purpose flour
09 -
1 cup unsalted butter, softened
→ Cheesecake Filling
10 -
1/4 cup granulated sugar
11 -
8 oz cream cheese, softened
12 -
1 teaspoon vanilla extract
13 -
1 egg yolk
# Steps:
01 -
Preheat your oven to 350°F (175°C). Lay parchment paper on your baking sheets to make sure the cookies slide off easily after baking.
02 -
Stir together the flour and baking soda in a small bowl until they're blended. Keep it simple but thorough.
03 -
Grab a big bowl and beat butter, salt, both sugars, and vanilla extract. Keep mixing till it turns light, fluffy, and creamy — trust the process!
04 -
Toss in the eggs one at a time, making sure you've fully mixed in the first before you crack the next.
05 -
Slowly combine the dry mix with the butter mixture. Go easy on mixing to keep the dough tender. Finally, fold in the chocolate chips — no nibbling too much!
06 -
Using another bowl, mix the cream cheese, sugar, yolk, and vanilla until smooth as butter. This will be your gooey cheesecake filling.
07 -
Scoop out some dough and flatten it in your hand. Add a spoonful of the cheesecake mix in the center, cover with more dough, and seal up the edges by pinching them together.
08 -
Pop the cookies on your prepared baking sheets, leaving 2 inches of space. Bake 12-15 minutes, stopping when they're golden at the edges but still soft in the middle.
09 -
Let them chill on the baking sheet for about 5 minutes. Transfer to a rack to finish cooling. Grab one before they're all gone!
# Notes:
01 -
These taste even better the day after — flavor magic happens overnight.
02 -
Store them in an airtight container in the fridge for up to 5 days, if you can resist!
03 -
You can freeze unbaked cookies and bake straight from frozen. Just tack on a couple extra minutes in the oven.
04 -
Feel free to switch up the chocolate chip flavors to keep things interesting!