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Chocolate Chip Cheesecake Cookies

Close-up of a chocolate chip cheesecake cookie cut in half, showing the creamy cheesecake filling.
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Make these soft and chewy chocolate chip cookies that feature a rich, creamy cheesecake swirl for a truly indulgent dessert experience. This recipe combines two favorites into one satisfying treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese, softened (for cheesecake filling)
  • 1/4 cup granulated sugar (for cheesecake filling)
  • 1 large egg yolk (for cheesecake filling)
  • 1/2 teaspoon vanilla extract (for cheesecake filling)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter, brown sugar, and 1/2 cup granulated sugar until creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  3. 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. Stir in the chocolate chips.
  4. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  5. Scoop about 2 tablespoons of the cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center. Gently fold the cookie dough around the filling, sealing it completely to form a ball.
  6. Place the dough balls on the prepared baking sheets, leaving space between them.
  7. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best cheesecake swirl effect, do not overmix the cookie dough after adding the flour.
  • You can chill the cheesecake filling for 15 minutes before assembling the cookies to make it easier to handle.
  • These cookies are best eaten within three days for maximum softness.

Nutrition

Find it online: https://pureplatepath.com/chocolate-chip-cheesecake-cookies/