Description
These Cheesecake Chocolate Chip Cookies are soft, rich, and filled with a creamy cheesecake center. Perfectly baked with a blend of tender cookie dough and luscious cream cheese filling, they make an irresistible dessert or snack for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Chocolate and Filling
- 1 cup semi-sweet chocolate chips
- 4 ounces cream cheese (softened)
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until fully combined to distribute the leavening agent evenly.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar using an electric mixer until the mixture is light and creamy, which creates a tender cookie texture.
- Add Eggs and Vanilla: Add the egg, egg yolk, and vanilla extract to the butter mixture and beat until well combined for richness and flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix until just incorporated to avoid overworking the dough.
- Stir in Chocolate Chips: Fold in the semi-sweet chocolate chips evenly throughout the dough for melty chocolate pockets.
- Prepare Cream Cheese Filling: In a small bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy, creating a sweet, creamy center.
- Shape and Fill Cookies: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place 1 teaspoon of the cream cheese mixture in the center, then cover with another tablespoon of dough. Seal the edges completely to encase the filling and prevent leakage during baking.
- Arrange on Baking Sheets: Place the stuffed cookies on the prepared baking sheets about 2 inches apart to give them room to spread while baking.
- Bake: Bake for 11 to 13 minutes, or until the edges of the cookies are lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- Chill the cream cheese filling for 15 minutes before stuffing to make it firmer and easier to handle.
- Store these cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- You can freeze the cookies for up to 2 months; thaw before serving.
- Ensure the edges are properly sealed around the cream cheese to prevent the filling from leaking out during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
