🍪 Chocolate Chip Cheesecake Cookies
Soft, bakery-style cookies with a creamy cheesecake surprise inside
These Chocolate Chip Cheesecake Cookies combine two dessert favorites in one irresistible bite. You get a thick, chewy chocolate chip cookie on the outside and a smooth, tangy cheesecake filling tucked inside. They’re rich without being heavy, perfectly sweet, and guaranteed to disappear fast.
🧀 Cream Cheese Filling Ingredients
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8 oz cream cheese, softened
Adds tangy richness and that classic cheesecake flavor. -
¼ cup granulated sugar
Sweetens the filling without making it runny. -
1 teaspoon vanilla extract
Enhances the creamy flavor and balances the tang.
🍪 Cookie Dough Ingredients
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2¼ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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¾ cup unsalted butter, softened
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¾ cup brown sugar, packed
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½ cup granulated sugar
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1 large egg + 1 egg yolk
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2 teaspoons vanilla extract
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1½ cups semi-sweet chocolate chips
🥣 Instructions
1️⃣ Make the Cheesecake Filling
In a small bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
Scoop teaspoon-sized portions onto a parchment-lined plate and freeze for 30–40 minutes until firm.
2️⃣ Prepare the Cookie Dough
In a bowl, whisk together flour, baking soda, and salt.
In a separate large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, egg yolk, and vanilla until smooth.
Gradually add the dry ingredients, mixing just until combined.
Fold in the chocolate chips.
3️⃣ Assemble the Cookies
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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Scoop about 2 tablespoons of cookie dough
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Flatten slightly and place a frozen cheesecake ball in the center
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Wrap the dough around the filling, sealing completely
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Roll gently into a ball
Place cookies 2–3 inches apart on the baking sheet.
4️⃣ Bake
Bake for 11–13 minutes, until edges are lightly golden and centers look just set.
Let cookies cool on the pan for 10 minutes, then transfer to a wire rack.