Print

Ultimate Bakery-Style Chocolate Chip Cheesecake Cookies

A chocolate chip cheesecake cookie broken in half, showing the creamy cheesecake filling surrounded by rich chocolate chips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create decadent, bakery-style cookies that combine the rich flavor of chocolate chips with the creamy tang of cheesecake. These cookies feature a soft, chewy texture and a luscious, creamy center.

Ingredients

Scale
  • 1 cup cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese and 1/4 cup of granulated sugar until smooth. Mix in 1 egg and 1 teaspoon of vanilla extract. Fold in 1/2 cup of chocolate chips. Set this mixture aside.
  3. Prepare the cookie dough: In a separate large bowl, cream together the softened butter, brown sugar, and the remaining 1/4 cup of granulated sugar until light and fluffy. Beat in the egg yolk and the second teaspoon of vanilla extract.
  4. In a small bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the remaining 1 cup of chocolate chips.
  5. Assemble the cookies: Scoop about 1 tablespoon of the chocolate chip cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the reserved cheesecake filling in the center. Gently wrap the cookie dough around the filling, sealing it completely to form a ball.
  6. Place the dough balls onto the prepared baking sheets, leaving space between them.
  7. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake center will firm up as they cool.

Notes

  • For a true bakery-style cookie, chill the dough for 30 minutes before baking. This helps prevent excessive spreading.
  • If you want a more defined swirl instead of a stuffed center, drop spoonfuls of cookie dough onto the sheet, then drop a small dollop of the cheesecake mixture on top, gently swirling it into the dough with a toothpick.
  • Do not overbake; these cookies are best when the cookie part remains soft and the center is creamy.

Nutrition

Find it online: https://cookerycommand.com/chocolate-chip-cheesecake-cookies/