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Chocolate Chip Cheesecake Cookies

Delicious cookies with a soft chocolate chip exterior and a creamy cheesecake center that delights both kids and adults alike.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Use real butter for best flavor and texture.
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour Measure by spooning into the cup and leveling off.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 cups semi-sweet chocolate chips Use good-quality chips for richer flavor.
For the cheesecake filling
  • 8 ounces cream cheese, softened Use full-fat for the creamiest filling.
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Take butter and cream cheese out of the fridge 30–60 minutes before you start so they soften.
  2. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Make the cheesecake filling
  1. In a bowl, beat the softened cream cheese until smooth and free of lumps.
  2. Add 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla. Beat until smooth and slightly thick.
  3. Refrigerate for 10 minutes if the filling looks runny.
Make the cookie dough
  1. In a large bowl, cream 1 cup softened butter with 1 cup granulated sugar and 1 cup brown sugar until pale and fluffy.
  2. Add 2 eggs one at a time, beating after each. Stir in 2 teaspoons vanilla.
  3. In another bowl, whisk 3 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
  4. Add the dry mix to the wet mix in two additions, mixing just until you see no big streaks of flour.
  5. Fold in 2 cups chocolate chips. Chill the dough if too sticky.
Assemble the cookies
  1. Scoop about 2 tablespoons of cookie dough and roll into a ball.
  2. Flatten the ball into a disk and add about 1 teaspoon to 1 tablespoon of cheesecake filling.
  3. Seal edges together and roll gently into a neat ball.
  4. Place sealed balls on the baking sheet about 2 inches apart.
  5. Chill the sheet for 10–15 minutes if the dough feels warm.
Bake
  1. Bake at 350°F (175°C) for 11–14 minutes, until edges are light golden.
  2. Watch for visual cues; the center should be set but soft.
Cool
  1. Let cookies cool on the baking sheet for 5 minutes for filling to set before moving to a wire rack.

Notes

Store cookies in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Warm briefly before serving.