Decadent Chocolate Chip Cheesecake Cookies

Get ready to discover a truly irresistible dessert mashup: Chocolate Chip Cheesecake Cookies. These delightful treats bring together the best of two classic desserts. Imagine a chewy, golden chocolate chip cookie exterior perfectly encasing a sweet, creamy cheesecake filling. It’s the ultimate two-in-one indulgence, simple to make and guaranteed to impress.

Why You’ll Love These Cookies

You’ll adore this easy recipe for so many wonderful reasons:

• Two-in-One Delight: Enjoy your favorite chocolate chip cookie and a decadent cheesecake all in a single, perfect bite. It’s a genius combination!
• Irresistible Texture: Experience the delightful contrast of a soft, chewy cookie surrounding a rich, velvety cheesecake center.
• Effortless to Prepare: With our clear, step-by-step instructions, even beginners will feel confident baking these impressive chocolate chip cheesecake cookies.
• Crowd-Pleasing Favorite: Everyone will ask for this recipe! They’re perfect for parties, gatherings, or a special treat at home.
• Perfectly Balanced Flavor: The sweetness of the cookie beautifully complements the tangy creaminess of the cheesecake.

Ingredients

Gather these simple ingredients to create your incredible Chocolate Chip Cheesecake Cookies. Make sure your butter is at room temperature for the best cookie dough texture.

For the Cheesecake Filling:

• 12 ounces cream cheese, cubed
• 3/4 cup powdered sugar

For the Chocolate Chip Cookies:

• 1 cup unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 cups all-purpose flour
• 2 cups semi-sweet chocolate chips

Notes & Substitutions

• Cream Cheese: Always use cold, full-fat cream cheese, and cube it before mixing. This helps the filling hold its shape.
• Powdered Sugar: Granulated sugar will make the filling gritty. Powdered sugar is essential for that smooth, creamy cheesecake texture. For the ideal creamy consistency in cheesecakes and similar fillings, the choice of sugar is critical, as detailed in this article on why powdered sugar is preferred for smooth dessert textures.
• Butter: Unsalted butter gives you control over the saltiness. If you use salted butter, consider reducing the added kosher salt by half.
• Extra Egg Yolk: This addition is key! The extra yolk makes your cookies richer, chewier, and helps them maintain a wonderful softness. Understanding the science behind baking reveals how an extra egg yolk contributes significantly to the science behind eggs in cookie baking.
• Flour: All-purpose flour is ideal for these cookies. Avoid self-rising flour, as it will alter the texture.

Equipment

Having the right tools makes baking these chocolate chip cheesecake cookies a breeze. You likely have most of these items in your kitchen already.

• Stand mixer with paddle attachment
• Large and small mixing bowls
• Parchment paper
• Baking sheets
• Medium (2-tablespoon) cookie scoop
• 2-teaspoon measuring spoon
• Wire cooling rack
• Spatula

How To Make These Chocolate Chip Cheesecake Cookies

Follow these clear, easy steps to bake your delicious Chocolate Chip Cheesecake Cookies! You’ll be enjoying these delightful treats in no time.

1. Prepare Oven and Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking. Set it aside for later.
2. Make Cheesecake Filling: In the bowl of your stand mixer fitted with the paddle attachment, combine the cold, cubed cream cheese and powdered sugar. Mix on medium speed for 1-2 minutes until the mixture is completely smooth and free of lumps. Scrape down the sides of the bowl as needed to ensure everything is well combined. Transfer the smooth cream cheese mixture into a smaller bowl, cover it, and place it in the refrigerator to chill while you prepare the cookie dough. This chilling step helps the filling stay firm during assembly.
3. Cream Butter and Sugars: Using the same mixing bowl (no need to wash it!), and the paddle attachment, cream together the room temperature butter, light brown sugar, and granulated sugar. Mix on medium speed for 2 minutes until the mixture is light, fluffy, and well combined. This step incorporates air, making your cookies tender.
4. Add Wet Ingredients: Beat in the large egg, extra egg yolk, vanilla extract, baking soda, and kosher salt. Mix on medium speed for 1 minute until all ingredients are fully combined, scraping down the sides of the bowl to ensure everything is incorporated.
5. Mix in Flour: Turn your mixer to low speed. Gradually add the all-purpose flour to the wet ingredients, mixing only until just combined. Be careful not to overmix, as this can make your chocolate chip cheesecake cookies tough.
6. Fold in Chocolate Chips: Remove the bowl from the mixer. Use a spatula to gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
7. Assemble Cookies: Using a medium (2-tablespoon) cookie scoop, portion out the cookie dough. Take each dough ball and flatten it slightly into a flat, roughly 2.5-inch circle in the palm of your hand.
8. Add Cheesecake Filling: Retrieve the chilled cream cheese mixture from the refrigerator. Using a 2-teaspoon measuring spoon, scoop out a portion of the cold cream cheese filling and place it directly in the center of a flattened cookie dough circle.
9. Seal the Cookies: Carefully gather the edges of the cookie dough around the cream cheese filling. Gently pinch and roll the dough to completely seal the cheesecake inside, forming a smooth ball. Ensure there are no visible gaps or cracks where the filling could escape during baking.
10. Bake: Arrange the sealed cookie dough balls onto your prepared baking sheet, leaving about 2 inches of space between each cookie.
11. Bake and Cool: Bake for 9-11 minutes, or until the edges are golden brown and the tops of the cookies are just set. They might look slightly underdone in the center, but they will continue to set as they cool. Remove the baking sheet from the oven and allow the chocolate chip cheesecake cookies to cool on the baking sheet for 2-3 minutes. This helps them firm up before transferring them to a wire rack to cool completely.

Pro Tips & Troubleshooting

Achieve bakery-perfect chocolate chip cheesecake cookies every time with these helpful tips.

• Prevent Overbaking: For the chewiest cookie and gooey cheesecake center, remove cookies from the oven when the edges are just golden and the tops are slightly puffed but still look soft. Overbaking leads to dry cookies.
• Reshape for Perfection: If your cookies spread unevenly, use a spatula or the back of a spoon to gently push the edges back into a round shape immediately after removing them from the oven. This creates a beautifully round cookie.
• Garnish for Wow Factor: Press a few extra chocolate chips onto the tops of the warm, freshly baked cookies for an extra appealing look.
• Avoid Burnt Bottoms: If your cookies consistently burn on the bottom, try lowering your oven temperature by 10-15 degrees F. Also, ensure you use lighter-colored baking sheets and place the rack in the middle of the oven.

Serving, Storage, & Variations

These chocolate chip cheesecake cookies are incredibly versatile. Here’s how to best enjoy and store them, plus ideas for creative twists.

Serving Suggestions

• Serve these delightful chocolate chip cheesecake cookies warm for that ultimate gooey center and melted chocolate experience.
• They are equally delicious at room temperature, offering a firmer, more classic cookie texture.
• Pair them with a cold glass of milk, a cup of coffee, or a scoop of vanilla bean ice cream for an extra indulgent treat.

Storage

• Store leftover chocolate chip cheesecake cookies in an airtight container in the refrigerator for up to 5 days. The cheesecake filling requires refrigeration.
• To warm them up, microwave a cookie for 10-15 seconds until the center is soft and melty again.

Variations

• Chocolate Choices: Swap semi-sweet chocolate chips for milk chocolate, dark chocolate, white chocolate, or a mix of your favorites. You can also use chopped chocolate bars for different textures.
• Nutty Crunch: Fold in 1/2 cup of finely chopped walnuts or pecans into the cookie dough for added texture and flavor.
• Extract Explorations: Introduce a different flavor profile by adding 1/4 teaspoon of almond extract or peppermint extract to the cookie dough or cheesecake filling.
• Citrus Zest: Swirl 1 teaspoon of fresh lemon or orange zest into the cream cheese filling for a bright, tangy counterpoint.
• Fruity Fun: Before sealing, add a tiny dollop (about 1/4 teaspoon) of your favorite fruit jam, such as raspberry or strawberry, on top of the cheesecake filling.

Nutrition

Understanding the nutritional breakdown can help you make informed choices about these delicious chocolate chip cheesecake cookies.

Note: These are approximate values and may vary based on specific ingredients and preparation.

FAQ

Got questions about these delightful chocolate chip cheesecake cookies? We’ve got answers to help you bake with confidence.

• Why must cream cheese be cold for the filling? Using cold cream cheese ensures the filling stays firm and easier to scoop. It also helps prevent it from melting out during the baking process.
• Can I use granulated sugar instead of powdered sugar? No, powdered sugar is crucial for the cheesecake filling. Granulated sugar would result in a gritty texture that won’t be smooth.
• Is unsalted butter recommended for this recipe? Yes, unsalted butter allows you to control the exact amount of salt in your cookies. If using salted butter, reduce the added kosher salt to 1/2 teaspoon.
• How can I prevent the cookie bottoms from browning too much? Use light-colored baking sheets and ensure your oven rack is in the middle position. You might also try reducing the baking temperature by 10-15 degrees F.
• Can these chocolate chip cheesecake cookies be made gluten-free version? We haven’t tested a gluten-free version, but you could try using a 1:1 gluten-free all-purpose flour blend. Results may vary.
• How long do these cookies stay fresh? When stored in an airtight container in the refrigerator, these cookies stay fresh for up to 5 days.
• Can I freeze chocolate chip cheesecake cookies? Yes! Once completely cooled, store them in an airtight freezer-safe container for up to 2 months. Thaw in the refrigerator or at room temperature.

Conclusion

These Chocolate Chip Cheesecake Cookies are truly a triumph of dessert innovation. Combining the comforting chewiness of a classic cookie with the creamy luxury of cheesecake, they offer an unforgettable experience. Simple to prepare yet incredibly impressive, this recipe is perfect for anyone looking to bring joy and deliciousness into their kitchen. Enjoy this delightful dessert mashup for any occasion!

Decadent Chocolate Chip Cheesecake Cookies

These decadent chocolate chip cheesecake cookies feature a rich cream cheese filling encased in a soft, chewy chocolate chip cookie, offering a delightful blend of two classic desserts in one bite.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 9 minutes mins

Total Time 37 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 300 kcal

Equipment

• Stand mixer
• Paddle attachment
• Baking Sheet
• Parchment Paper
• smaller bowl
• medium (2-tablespoon) cookie scoop
• Wire Rack

Ingredients

  

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Cheesecake Filling

• 12 ounces cream cheese cubed
• 3/4 cup powdered sugar

Cookies

• 1 cup butter room temperature
• 1 cup light brown sugar
• 1/4 cup granulated sugar
• 1 egg plus 1 egg yolk
• 2 teaspoons vanilla
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 1/2 cups all purpose flour
• 2 cups semi-sweet chocolate chips

Instructions

 

Instructions

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Combine cream cheese and powdered sugar in a stand mixer until smooth, then transfer to a smaller bowl and refrigerate.
• Using the same mixing bowl, cream together butter, brown sugar, and granulated sugar for 2 minutes; then add egg, egg yolk, vanilla, baking soda, and salt, mixing for 1 minute.
• Turn the mixer to low, add flour until just combined, and then stir in the chocolate chips.
• Scoop dough into 2-tablespoon portions, flatten each, place 2 teaspoons of cold cream cheese mixture in the center, and seal the dough around it.
• Place cookie dough balls 2 inches apart on the baking sheet and bake for 9 minutes, or until the edges are golden brown and tops are set.
• Remove from the oven and cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

Ensure the cream cheese filling is completely sealed within the cookie dough to prevent leakage during baking.

Nutrition

Calories: 300kcalCarbohydrates: 35gProtein: 5gFat: 20gSodium: 150mgFiber: 2gSugar: 25g

Keyword Chocolate Chip Cheesecake Cookies

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