Chocolate Chip Cheesecake Cookies
These aren't just your average cookies; they're a delightful fusion of two beloved desserts. Imagine biting into a soft, chewy chocolate chip cookie that gives way to a luscious, tangy cheesecake filling. The contrast of textures and flavors is simply divine.
Equipment
- Electric mixer
- Large Bowl
- Medium bowl
- Baking Sheets
- Parchment Paper
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened (2 sticks)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips semi-sweet or milk
Cheesecake Filling
- 8 ounces cream cheese softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, then stir in the vanilla extract until smooth and creamy.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips until evenly distributed.
- In a medium bowl, beat together the softened cream cheese and sugar until smooth and creamy.
- Beat in the egg and vanilla extract until just combined. Again, be careful not to overmix.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets. Use your thumb or the back of a spoon to make a well in the center of each cookie.
- Fill each well with about a teaspoon of cheesecake filling.
- Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the cheesecake filling is set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature!
Notes
For thicker cookies, chill the dough in the refrigerator for at least 30 minutes before baking.