Get the Recipe: Chocolate Chip Cheesecake Cookies
These chocolate chip cheesecake cookies are thick, chewy and gooey! The vanilla cheesecake filling makes these cookies irresistible. Make these for holidays, birthdays, dinner parties and more!
Ingredients
Cheesecake Filling
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
Chocolate Chip Cookies
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 eggs
- 3½ cups flour, gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Make cheesecake filling. In the bowl of a stand mixer, beat softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until no clumps of cream cheese remain.
- Scoop out 1 teaspoon sized balls of cheesecake filling. Place on a parchment lined pan. Repeat for all cream cheese mixture. Place pan in freezer.
- Then, make the cookie dough. In a clean bowl of the stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla. Stir to combine.
- Add in flour and baking soda. Stir until a thick dough is formed.
- Fold in chocolate chips. Remove cheesecake balls from freezer.
- Use spoon to scoop large balls of dough onto lined baking pan. Flatten. Place a cheesecake ball in the middle of each flattened cookie.
- Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
- Use hands to fully enclose cheesecake ball with cookie dough.
- Bake for 10 minutes or until middles of cookies are just barely set.
- Finally, remove from oven. Allow the cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.
Notes
- Use softened cream cheese.
- Beat cream cheese and powdered sugar until no clumps of cream cheese remain.
- Beat cold butter and sugars until butter is completely creamed.
- The cookie dough will be thick.
- See photos above for visual reference.
- Do not over bake cookies!
- In my oven, 10 minutes was the perfect baking time. They will seem a little under done, but will very slightly firm up while cooking.
- Store cookies in the fridge for up to 4 days.
- This recipe makes about 18 large thick cookies.
Calories: 358kcal, Carbohydrates: 46g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 192mg, Potassium: 69mg, Fiber: 1g, Sugar: 21g, Vitamin A: 511IU, Calcium: 32mg, Iron: 2mg