These Chocolate Chip Cheesecake Cookies are like a yummy treat and dessert rolled into one! They’re soft, sweet, and full of chocolatey goodness, making them hard to resist.
Honestly, who can say no to a cookie that tastes like cheesecake? I love baking a batch to share, but let’s be real—I usually keep a few hidden just for me! 😄
Key Ingredients & Substitutions
All-purpose flour: The main structure of your cookies comes from all-purpose flour. If you’re looking to make it gluten-free, you can try a 1:1 gluten-free flour blend that has xanthan gum in it.
Butter: Unsalted butter adds richness. If you’re out, you can use salted butter—just reduce the added salt slightly. For a dairy-free option, coconut oil or vegan butter works well too!
Brown sugar: This adds moisture and a hint of caramel flavor. You can substitute it with more granulated sugar if needed, though it won’t be as rich. Light brown sugar gives more flavor than granulated.
Cream cheese: Softened cream cheese creates the cheesecake filling. If you’re looking for a lighter version, Neufchâtel cheese is a great alternative—it has less fat but similar texture.
How Do I Get the Cheesecake Filling Perfectly Creamy?
Getting that cheesecake filling just right is essential for these cookies. Here’s how to achieve the creamiest texture:
- Ensure the cream cheese is at room temperature; this makes it easier to blend smoothly.
- Beat it with sugar and vanilla until it’s completely smooth, with no lumps. This mixing process helps to incorporate air for a lighter filling.
- Don’t over-mix after adding sugar, just until combined to keep it creamy.
Using these tips will help your cheesecake filling turn out deliciously smooth, making those cookies even more irresistible! Enjoy baking!
How to Make Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2½ cups (315 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (230 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (350 g) semi-sweet chocolate chips
For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This entire recipe will take about 25 minutes for prep and around 12-15 minutes for baking. Plus, don’t forget a little cooling time! The result? Warm, gooey cookies ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
In a medium bowl, use a hand mixer to beat the softened cream cheese, 1 tablespoon of sugar, and 1 teaspoon of vanilla extract until it’s smooth and creamy. Make sure there are no lumps—this filling needs to be perfect!
2. Make the Cookie Dough:
In another medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a large mixing bowl, cream the softened butter, granulated sugar, brown sugar, and 1 teaspoon vanilla extract together until the mixture looks light and fluffy.
3. Add the Eggs:
Crack in the eggs one at a time, and beat well after each one. This helps keep the dough nice and smooth!
4. Combine the Mixtures:
Now it’s time to combine! Gradually add the flour mixture to the butter mixture and stir until it’s just combined—don’t overmix. Gently fold in the chocolate chips so they’re evenly dispersed, but be careful not to break them apart too much!
5. Assemble the Cookies:
Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper for easy cleanup. To create the cookies, scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 tablespoon of cheesecake filling in the center, then scoop another 2 tablespoons of dough, flatten it, and place it on top of the filling. Pinch the edges tightly to seal the filling inside.
6. Bake the Cookies:
Arrange the stuffed cookie dough balls on the prepared baking sheets, making sure to leave about 2 inches between each ball to allow for spreading. Bake in the preheated oven for 12-15 minutes or until they’re golden on the edges and still soft in the middle.
7. Cool and Enjoy:
Once they’re done, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed warm!
Dig into these soft and thick cookies with a creamy cheesecake center surrounded by wonderful chocolate chip cookie dough. Perfectly gooey and delicious—pair them with a glass of milk or your favorite drink!
Can I Use Low-Fat Cream Cheese for the Filling?
Yes, you can use low-fat cream cheese as a healthier option! Just keep in mind that it may alter the texture slightly but will still taste great.
Can I Freeze These Cookies?
Absolutely! To freeze, scoop the cookie dough balls and fill them as directed, then place them on a baking sheet to freeze individually. Once solid, transfer them to an airtight container. Bake directly from frozen, adding a couple of extra minutes to the baking time.
Can I Add Nuts to the Dough?
Yes! Chopped nuts like walnuts or pecans would make a delicious addition. Just fold them in along with the chocolate chips. Use about ½ cup, depending on your preference!
How Should I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them fresh longer, you can refrigerate them for up to a week or freeze them for later enjoyment!