Chocolate Chip Cheesecake Cookies (Print-Friendly Version)
Soft cookies with creamy cheesecake filling and melty chocolate chips, perfect for any sweet occasion.
# What You'll Need:
→ Cookie Dough
01 -
115 g unsalted butter, softened
02 -
100 g brown sugar, packed
03 -
50 g granulated sugar
04 -
1 large egg
05 -
5 ml vanilla extract
06 -
155 g all-purpose flour
07 -
2.5 ml baking soda
08 -
1.25 ml salt
09 -
170 g semi-sweet chocolate chips
→ Cheesecake Filling
10 -
113 g cream cheese, softened
11 -
25 g granulated sugar
12 -
2.5 ml vanilla extract
# How to Make It:
01 -
Preheat the oven to 175°C and line baking sheets with parchment paper.
02 -
Beat the cream cheese with sugar and vanilla extract until smooth. Refrigerate while preparing the dough.
03 -
In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. Add egg and vanilla extract, mixing well.
04 -
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients, stirring until just combined.
05 -
Fold semi-sweet chocolate chips into the dough gently to maintain volume.
06 -
Cover the dough with plastic wrap and refrigerate for at least one hour to firm up and prevent excessive spreading during baking.
07 -
Scoop 15 ml portions of dough and flatten slightly. Place 5 ml of cheesecake filling in the center, cover with another portion of dough, seal the edges, and roll into a ball.
08 -
Arrange cookies on prepared sheets with 5 cm spacing. Bake for 10–12 minutes until edges are lightly golden and centers remain soft.
09 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Additional Tips:
01 -
Chilling the dough is essential for thicker, chewier cookies and to enhance flavor melding.
02 -
Avoid overmixing the dough to prevent tough cookies.