Cheesecake-Filled Chocolate Chip Cookies: A Decadent Surprise in Every Bite!
Get ready to experience dessert bliss like never before with these incredible Cheesecake-Filled Chocolate Chip Cookies! Imagine biting into a classic, rich, and perfectly chewy chocolate chip cookie, only to discover a luscious, creamy, and tangy cheesecake surprise tucked away inside. It’s an utterly decadent combination that takes two beloved desserts and elevates them into one irresistible, ultimate treat!
These cookies are a true showstopper, offering a delightful contrast of textures and flavors – the comforting chewiness of the cookie, the melty chocolate chips, and the cool, velvety smoothness of the cheesecake filling. They look impressive, but are surprisingly fun to make, making them perfect for special occasions, holiday platters, or simply a luxurious homemade indulgence.
Prepare to amaze your taste buds and everyone lucky enough to try them – these Cheesecake-Filled Chocolate Chip Cookies are destined to become a new favorite!
Ingredients:
For the Cookie Dough:
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, melted (1½ sticks)
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1½ cups chocolate chips (milk, semi-sweet, or a mix)
For the Cheesecake Filling:
- 4 oz cream cheese, softened (half of an 8oz block)
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Equipment:
- Medium mixing bowl
- Large mixing bowl
- Electric mixer (handheld or stand mixer with paddle attachment)
- Rubber spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Small cookie scoop (about 1-tablespoon size)
- Whisk or fork
Instructions:
1. Prepare the Cheesecake Filling (and Chill!):
- In a medium mixing bowl, combine the softened cream cheese, ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract.
- Using a whisk or fork, mix until the filling is completely smooth and free of any lumps.
- Cover the bowl and refrigerate the cheesecake filling for at least 30 minutes (or longer) to allow it to firm up. This is crucial for easy handling later. Once chilled, you can roll it into small, ½-inch balls if desired, or just keep it in the bowl.
2. Prepare the Cookie Dough:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine the melted unsalted butter, packed light brown sugar, and granulated sugar. Whisk or beat with an electric mixer until well combined.
- Beat in the large egg, large egg yolk, and vanilla extract until fully incorporated and the mixture is smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Stir in the chocolate chips by hand using a spatula until evenly distributed throughout the dough.
3. Assemble the Cheesecake-Filled Cookies:
- Preheat your oven to 375°F (190°C).
- Line baking sheets with parchment paper or silicone baking mats.
- Take out the chilled cheesecake filling.
- Scoop out portions of cookie dough (about 1½ tablespoons per cookie). Gently flatten each cookie dough portion into a disc in the palm of your hand.
- Place about 1 teaspoon of the chilled cheesecake filling in the center of the cookie dough disc.
- Carefully bring the edges of the cookie dough up and around the cheesecake filling, gently pinching and sealing the dough to fully enclose the filling, forming a ball. Ensure there are no gaps where the cheesecake can escape during baking.
- Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets.
4. Bake the Cookies:
- Bake for 10-14 minutes, or until the edges are golden brown and the centers are just set. The cookies may still look slightly soft in the middle, but they will continue to set as they cool. Do not overbake.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before carefully transferring them to a wire rack to cool completely.
5. Cool and Serve:
- Allow the Cheesecake-Filled Chocolate Chip Cookies to cool completely for the best texture and to allow the cheesecake filling to fully set.
- Serve at room temperature and enjoy the decadent surprise inside!
Tips & Variations:
- Chilling is Key: Don’t skip chilling the cheesecake filling! This makes it much easier to handle and ensures it stays put inside the cookie during baking. You can also chill the assembled cookie dough balls for 15-30 minutes before baking to help them hold their shape better.
- Prevent Leaks: Ensure the cookie dough fully seals around the cheesecake filling. Any small gaps could lead to the filling oozing out during baking.
- Mini Chocolate Chips: Using mini chocolate chips in the cookie dough can make it easier to wrap around the filling without tearing.
- Flavor Boost: Add a tiny pinch of lemon zest to your cheesecake filling for an extra bright, tangy note that complements the richness.
- Make Ahead: The cheesecake filling can be made a day in advance and stored in the refrigerator. Cookie dough can also be prepared ahead and stored, covered, in the fridge.
- Storage: Store leftover Cheesecake-Filled Chocolate Chip Cookies in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese filling.
These Cheesecake-Filled Chocolate Chip Cookies are truly pure dessert bliss—rich, chewy chocolate chip cookies cleverly hiding a creamy cheesecake surprise inside, making every bite an indulgent delight!