Description
Delight in these decadent Cheesecake-Filled Chocolate Chip Cookies, featuring a soft and chewy cookie exterior packed with semi-sweet chocolate chips and a luscious, creamy cheesecake center. Perfectly baked to golden edges with a gooey middle, these cookies combine the best of both worlds for a delightful treat that satisfies any sweet craving.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 egg yolk
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Prepare Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in the semi-sweet chocolate chips.
- Make Cheesecake Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, vanilla extract, flour, and egg yolk together until smooth and creamy, creating the cheesecake filling.
- Assemble Cookies: Scoop one tablespoon of cookie dough and flatten it into a disc on the prepared baking sheet. Place about one teaspoon of cheesecake filling in the center of the disc. Top with another tablespoon of cookie dough and carefully seal the edges around the filling, forming a ball.
- Arrange on Baking Sheet: Place the filled cookie dough balls on the baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes until the edges turn golden and the centers are set. The cookies will puff up in the oven and flatten slightly as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, enhancing their texture and preventing breakage.
Notes
- Ensure the cream cheese is fully softened for a smooth cheesecake filling without lumps.
- Seal the cookie dough well around the cheesecake filling to prevent leakage during baking.
- Use parchment paper or a silicone baking mat for easy cleanup and to avoid sticking.
- For an extra chocolaty treat, try using a mix of semi-sweet and milk chocolate chips.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
