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This chocolate chip cheesecake cookie recipe is perfect for anyone craving a dessert that combines rich creamy cheesecake with the comforting sweetness of chocolate chip cookies. It’s a crowd-pleaser that feels indulgent but is simple enough to whip up after dinner or for a cozy weekend treat.
I first made these on a whim when I wanted something new to serve at a gathering. Everyone loved the surprise cheesecake center and it instantly became a staple in my baking routine.
Ingredients
- All-purpose flour: provides the structure for soft but sturdy cookies, choose fresh flour to avoid any off flavors
- Baking soda: helps cookies rise and achieve the right texture
- Salt: elevates all the other flavors so do not skip it
- Unsalted butter: gives richness, opt for European style if possible for extra creaminess
- Brown sugar: adds moisture and a slight caramel depth, pick dark variety for more flavor
- Granulated sugar: gives crispness to the cookie edges, use fresh sugar for best results
- Vanilla extract: enhances sweetness naturally, use pure extract rather than imitation
- Egg and egg yolk: bind the dough and add moisture for tenderness, choose large eggs from pasture raised if available
- Chocolate chips: bring the classic gooey pockets of chocolate, select high quality chips for melt and taste
- Cream cheese for the filling: adds tangy richness, full fat and at room temperature makes the mixture smooth
- Sugar in the cheesecake filling: balances cream cheese acidity and sweetens the center
- Vanilla extract in the filling: deepens the flavor
Instructions
- Prepare Dough and Filling:
- Measure all ingredients precisely. In a large bowl sift the flour with baking soda and salt to evenly distribute leavening and seasoning ensuring consistent texture. Cream together the butter and both sugars using a mixer on medium speed until the mixture is light and fluffy. Add the vanilla extract, whole egg, and egg yolk next. Mix until fully incorporated then gradually blend in the dry ingredients to form a thick cookie dough. In a separate small bowl beat cream cheese with sugar and vanilla extract until smooth and creamy without lumps.
- Shape Cookies:
- Preheat the oven to a moderate temperature around 350 degrees Fahrenheit for even baking. Take a generous spoonful of cookie dough and flatten it in your hands or on a clean surface. Dollop about a teaspoon of cheesecake filling onto the center and gently fold the dough up and around the filling, sealing it completely so the filling does not leak while baking. Roll the filled dough into a ball and repeat for the remaining dough and filling.
- Bake and Cool:
- Place the filled dough balls on a parchment-lined baking pan spaced well apart to allow spreading. Bake for approximately 12 to 15 minutes until the edges turn a golden brown and the center remains soft to the touch. Avoid overbaking to keep the creamy filling intact. Let the cookies cool on the tray for several minutes before transferring to a wire rack to cool completely. This cooling helps the cookies set and makes handling easier.
My favorite part is the creamy cheesecake center that melts unexpectedly as you bite into the cookie. It reminds me of delicious desserts my grandmother used to make, blending familiar flavors with a little elegance.
Storage Tips
Store cookies in an airtight container at room temperature for up to three days to maintain softness. For longer storage freeze in a single layer on a baking sheet until solid then transfer to a freezer bag to keep fresh for up to a month. Thaw at room temperature before enjoying.
Ingredient Swaps
If you prefer you can swap out chocolate chips for chunks of your favorite chocolate bar for a more rustic feel. Greek yogurt can replace part of the cream cheese in the filling for a lighter texture though it will be less rich. Coconut sugar works nicely as a substitute for brown sugar adding a subtle caramel note if you want to reduce refined sugar.
Serving Ideas
Serve these cookies warm with a scoop of vanilla ice cream for an easy dessert. Pair with a hot cup of coffee or milk to balance the sweetness. They also make charming gifts when wrapped in wax paper tied with twine.
The perfect cheesecake cookie combines ease with indulgence. Enjoy these as a special treat anytime.
Frequently Asked Recipe Questions
- → What flour type is best for these cookies?
All-purpose flour works best, providing the ideal structure without making cookies too dense.
- → How do I ensure the cheesecake filling stays inside the cookies?
Flatten the cookie dough, add the cream cheese filling in the center, then carefully seal the dough around it to prevent leaks during baking.
- → What texture can I expect when baked properly?
The edges turn golden and slightly crisp, while the centers remain soft and creamy thanks to the cheesecake filling.
- → Can I substitute any sugars in the dough?
Brown sugar adds moisture and depth, but you can experiment with replacing a portion with white sugar if preferred, adjusting sweetness accordingly.
- → Should the cookies be cooled before serving?
Yes, cooling slightly allows the filling to set gently, making the cookies easier to handle and enhancing flavor meld.