Get the Recipe: Chocolate Cheesecake Cookies
These chocolate cheesecake cookies are thick, creamy, chocolaty, and gooey! They are decadent and indulgent. The vanilla cheesecake filling is so delicious!
Ingredients
Cheesecake Filling
- 8 ounces cream cheese, room temperature
- ½ cup powdered sugar
Chocolate Cookies
- 1 cup cold butter, cut into small cubes
- 1 ½ cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups gluten free flour, see note
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 cup chocolate chips
- pinch sea salt
Instructions
- First, make the cheesecake filling. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar. Beat for 2 to 3 minutes, until completely creamy. Scoop into ½ inch balls and place on a lined pan. Freeze for 1 hour.
- Once the cheesecake balls are almost done chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Make the cookie dough. In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat for 2 minutes or until completely creamy.
- Then, add in the eggs and vanilla extract. Beat to combine.
- Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
- Fold in the chocolate chips. Remove the cheesecake balls from the freezer.
- Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.
- Place a frozen cheesecake ball on top of this flattened ball of dough.
- Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the cheesecake filling with cookie dough.
- Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.
- Finally, remove the chocolate cheesecake cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack.
Notes
- If you are not gluten free, feel free to use all-purpose flour.
- Use room temperature cream cheese. I usually put it on the kitchen counter about 2 hours before baking.
- Beat the cream cheese and powdered sugar until completely creamy.
- Beat the cold butter and sugar until fully creamed together.
- The cookie dough will be very thick.
- Do not bake too long.
- Store in the fridge for up to 5 days.
Calories: 327kcal, Carbohydrates: 40g, Protein: 4g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 58mg, Sodium: 189mg, Potassium: 63mg, Fiber: 3g, Sugar: 21g, Vitamin A: 511IU, Calcium: 32mg, Iron: 2mg