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Experience the incredible combo of chocolate chip cookies and cheesecake in these tempting Chocolate Chip Cheesecake Cookies. They blend soft cookie texture with a creamy filling, making them perfect for any sweet tooth craving.
Why you'll love these cookies
These treats bring together the melt-in-your-mouth feel of cheesecake with crunchy chocolate chips in every bite. They're great for anyone who enjoys fancy yet simple desserts and will wow your friends while being super easy to make.
Must-have ingredients
- Cookie dough:
- 1 cup (2 sticks) softened unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- Cheesecake filling:
- 8 oz (225 g) softened cream cheese
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
How to make them
- Make the cookie dough
- In a large bowl, mix the soft butter with both sugars until light and fluffy. Add eggs one at a time, then stir in vanilla extract. In a separate bowl, combine flour, baking soda and salt, then slowly add to the wet mixture. Fold in chocolate chips.
- Prepare the cheesecake filling
- Beat the soft cream cheese, sugar and vanilla in a medium bowl until smooth. Set aside for later.
- Put the cookies together
- Heat your oven to 175°C. Take a tablespoon of dough, flatten it, and put a teaspoon of cheesecake filling in the middle. Cover with another flattened tablespoon of dough and pinch the edges closed.
- Bake until golden
- Place cookies on a parchment-lined baking sheet, keeping them 5 cm apart. Bake for 12-15 minutes until the edges turn golden brown. Let them cool for 5 minutes before moving to a wire rack.
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Tasty serving suggestions
These cookies taste amazing fresh from the oven but they'll stay good for up to 5 days in an airtight container. For an extra special treat, warm them slightly before eating. They're the perfect partner for your morning coffee or afternoon tea!
Frequently Asked Questions
- → How do I know when they're done baking?
- The edges should just start to turn golden while the middle stays slightly soft. They'll finish setting as they cool on the tray.
- → Can I make the dough ahead of time?
- Yes! You can chill the dough in the fridge for up to a day. Let the cheesecake filling get to room temp before spreading it.
- → What's the best way to store them?
- Keep cookies in a sealed container at room temp for up to 5 days. Or freeze for as long as 2 months.
- → Will the filling leak while baking?
- Not if you seal the edges well. Make sure to press the edges of the two dough pieces together firmly enough to trap the filling.
- → Can I swap the chocolate type?
- Absolutely! Try dark, milk, or white chocolate instead. Bigger chocolate chunks also work great.