Description
Delight in these Irresistible Chocolate Chip Cheesecake Cookies that combine the rich creaminess of cheesecake with classic chocolate chip cookie dough. These cookies feature a soft butter and sugar base combined with a luscious cream cheese filling, studded with semi-sweet chocolate chips for a perfect sweet treat. Ideal for sharing or enjoying as a luxurious snack, they bake to golden perfection with a gooey center and crisp edges.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Optional Toppings
- Chopped nuts (optional)
- Different types of chocolate chips (optional)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which usually takes about 3-5 minutes with an electric mixer on medium speed.
- Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition. Then, stir in the vanilla extract to infuse flavor evenly throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined to prevent overworking the dough which can lead to tough cookies.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough, ensuring they are evenly incorporated without deflating the dough.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, forming the luscious cheesecake filling.
- Form Cookie Base: Scoop out cookie dough portions and flatten each into a disc shape on your palm or work surface, preparing for filling.
- Add Cheesecake Filling: Place a dollop of the prepared cheesecake filling at the center of each cookie dough disc, making sure not to overfill.
- Seal Cookies: Top each filled disc with another scoop of cookie dough, encasing the cheesecake filling completely. Pinch and seal the edges thoroughly to prevent leakage during baking.
- Arrange on Baking Sheet: Place the sealed cookie balls on a parchment-lined baking sheet, spacing them adequately to allow for spreading while baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature prior to baking.
- Bake Cookies: Bake the cookies for 12 to 15 minutes or until the edges turn golden brown and the cookies are set but still soft in the center.
- Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire cooling rack to cool completely. This helps them set and prevents breaking.
Notes
- Make sure the cream cheese and butter are softened to room temperature to achieve smooth mixtures and even blending.
- Do not overmix the dough once the flour is added to avoid dense cookies.
- You can customize the cookies by adding chopped nuts or using different types of chocolate chips according to preference.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 2 months.
