These Chocolate Chip Cheesecake Cookies are a delightful treat! With creamy cheesecake filling and sweet chocolate chips, they are a tasty mix of flavors and textures.
You’ll love how soft and chewy they are, plus the surprise of cheesecake in each bite! Honestly, they disappear fast in my house, so make a double batch if you can! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Softened butter gives cookies a nice texture. If you’re short on butter, try using coconut oil or margarine as a substitute, although it may change the flavor slightly.
Chocolate Chips: Semi-sweet are classic, but feel free to mix in dark chocolate or use white chocolate chips for a different look and taste. If you’re dairy-free, there are plenty of dairy-free chocolate chip options available!
Cream Cheese: The star of the cheesecake filling! If you’re looking for a lighter option, you can use reduced-fat cream cheese, but the flavor and creaminess may be different. For a vegan version, try using blended silken tofu with a bit of lemon juice.
Powdered Sugar: This sweetens the cheesecake filling. If you’re out of powdered sugar, you can blend granulated sugar until it’s fine or use honey in smaller amounts, keeping in mind that it may alter the final texture.
How Do I Make Sure the Cheesecake Filling Stays Inside the Cookies?
The key to keeping that delicious cheesecake filling tucked inside is proper shaping. Here’s how to do it right:
- Take about 1 tablespoon of dough and flatten it in your palm.
- Place a teaspoon of cheesecake filling in the center. Don’t overfill, or it might spill out!
- Carefully fold the edges of the dough around the filling and pinch to seal it tightly. Ensure there are no gaps so the filling doesn’t leak during baking.
Gently rolling it into a ball after sealing can help create a nice shape. Make sure to leave some space on the baking sheet, as they will spread a little while baking!
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
How Much Time Will You Need?
This delightful recipe takes approximately 15 minutes for prep and about 10 to 12 minutes for baking. Remember to allow about 5 minutes for cooling on the trays before transferring the cookies to a wire rack. In total, you’ll be enjoying these scrumptious cookies in under 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, get your oven heating up to 350°F (175°C). While that’s warming, line your baking sheets with parchment paper or silicone mats—this helps prevent sticking and makes cleanup a breeze!
2. Make the Cookie Dough:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Stir until it’s light and fluffy, just like a fluffy cloud! Now, beat in the eggs one at a time, and add 2 teaspoons of vanilla extract in there for that yummy flavor.
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps ensure that everything is blended evenly and gives you nice, fluffy cookies.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix just until combined—don’t overdo it! Now gently stir in the semi-sweet chocolate chips; they add that perfect chocolatey goodness.
5. Make the Cheesecake Filling:
In another bowl, beat the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract until it’s smooth and creamy. This will be our delightful surprise inside the cookies!
6. Assemble the Cookies:
Here’s the fun part! Take about 1 tablespoon of cookie dough and flatten it in your palm. Place about 1 teaspoon of the cheesecake filling in the center. Carefully fold the dough around the filling, creating a ball that seals the cream cheese inside.
7. Bake the Cookies:
Place the filled dough balls onto your prepared baking sheets, about 2 inches apart. Gently flatten each ball slightly—they like a little room to spread! Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
8. Cool and Enjoy:
Remove your cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to wire racks to cool completely. Enjoy your warm cookies right away, or let them cool at room temperature. Store any leftovers in an airtight container, but I doubt they’ll last long!
These Chocolate Chip Cheesecake Cookies are a fun twist on a classic treat, with a superbly soft texture and a creamy cheesecake filling. They make a wonderful treat for sharing with family and friends or just for enjoying yourself! 🍪✨
Can I Use Low-Fat Cream Cheese for the Filling?
Yes, you can use low-fat cream cheese, but keep in mind that it might change the texture slightly. The filling may be a bit less rich, but it will still taste delicious!
Can I Freeze These Cookies?
Absolutely! Once they’ve cooled completely, place the cookies in an airtight container or freezer bag, separating layers with parchment paper. They can be frozen for up to 3 months. Just thaw them in the fridge overnight before enjoying!
What If I Don’t Have Unsalted Butter?
If you’re out of unsalted butter, you can use salted butter instead; just skip adding any salt in the dough. This will slightly alter the flavor, but they will still be tasty!
Can I Add Nuts or Dried Fruit?
Sure! You can customize these cookies by adding chopped nuts (like walnuts or pecans) or dried fruit (like cranberries or raisins). Just remember to adjust the quantity of chocolate chips accordingly so the flavors stay balanced.
