Description
Delicious cookies filled with a creamy cheesecake center, combining the best of both worlds.
Ingredients
Scale
- For the Cheesecake Filling:
- 8 oz (225 g) cream cheese, softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
- For the Cookie Dough:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Prepare Cheesecake Filling: In a bowl, beat cream cheese, sugar, and vanilla until smooth.
- Scoop small dollops (about 2 tsp each) onto a parchment-lined tray.
- Freeze for 30–40 minutes, or until firm.
- Make the Cookie Dough: Beat butter, brown sugar, and granulated sugar until fluffy.
- Add egg and vanilla, and mix until smooth.
- Stir in flour, baking soda, and salt until just combined.
- Fold in chocolate chips.
- Assemble Cookies: Scoop 1½ tbsp of cookie dough and flatten it slightly in your palm.
- Place a frozen cheesecake filling ball in the center.
- Cover with another 1 tbsp of dough, sealing the edges completely.
- Arrange on a baking sheet, spaced apart.
- Bake: Preheat oven to 350°F (175°C).
- Bake for 12–14 minutes, or until golden brown around the edges.
- Let cool for 10 minutes before serving — the filling will stay creamy inside.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Do not overbake the cookies to keep the filling creamy.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg