These Cheesecake-Filled Chocolate Chip Cookies are what dessert dreams are made of. Classic, soft chocolate chip cookies are taken up a notch with a hidden pocket of creamy, tangy cheesecake right in the center. Each bite delivers melty chocolate and a cool, velvety surprise.
Whether you’re baking for a special occasion or just treating yourself, these cookies are show-stoppers. They combine two favorite desserts into one unforgettable bite. Serve them warm with a glass of milk or chill them for a firmer cheesecake center—either way, they’re dangerously good.
Ingredients:
For the Cheesecake Filling:
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Directions:
- In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into 1-teaspoon dollops onto a parchment-lined tray and freeze for 30 minutes.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla, and mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in chocolate chips.
- Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place one frozen cheesecake dollop in the center and cover with another tablespoon of dough. Seal the edges well.
- Repeat with remaining dough and filling.
- Bake for 12–14 minutes, or until golden on the edges but still soft in the center.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Prep Time: 25 minutes (plus freezing time) | Cooking Time: 14 minutes | Total Time: ~1 hour
Kcal: 340 kcal | Servings: 12 large cookies
