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A cookie that is part chewy chocolate chip classic and part creamy cheesecake bite is the kind of treat you make once and find yourself craving often. These chocolate chip cheesecake cookies let you skip the fork and dive straight into soft vanilla-scented dough with a surprise tangy center in every bite.
One batch never lasts long in my house. I first baked these to use up leftover cream cheese and my oldest now asks for them instead of cake for his birthday.
Ingredients
- Cream cheese: for tang and that creamy surprise choose full fat for best richness
- Granulated sugar: to sweeten the filling without making it runny pick ultra-fine if possible
- Vanilla extract: in both dough and filling for floral creamy notes pure vanilla delivers best results
- All-purpose flour: gives structure to the dough use the spoon and level method to avoid dense cookies
- Baking soda: helps create gentle lift so cookies stay soft and do not flatten completely
- Salt: balances sweetness choose fine sea salt for even distribution
- Unsalted butter: brings the classic chocolate chip cookie flavor be sure it is softened never melted for perfect texture
- Brown sugar: gives chew and caramel undertones light brown keeps things balanced
- Egg: binds everything together choose a large egg at room temperature for easy mixing
- Semi-sweet chocolate chips: melt for gooey pockets and balanced sweetness look for good-quality brands with a high cocoa content
Instructions
- Prepare the Cheesecake Filling:
- Beat softened cream cheese with sugar and vanilla until completely smooth using a hand mixer for about two minutes. Chill this mixture in the fridge to firm up so it is easy to work with later.
- Form the Cookie Dough:
- Whisk together flour baking soda and salt in a medium bowl. In another bowl use a handheld or stand mixer to cream softened butter with both sugars until light and fluffy. Beat in egg then vanilla extract. Add the flour mixture in batches mixing until just combined. Stir in chocolate chips by hand until evenly dispersed.
- Chill the Dough:
- Cover and refrigerate the dough for at least thirty minutes. Chilling prevents cookies from spreading too much and makes assembling easier.
- Assemble the Cookies:
- Preheat your oven to three hundred fifty degrees Fahrenheit and line baking sheets with parchment paper for even baking and easy removal. Scoop balls of cookie dough about one and a half tablespoons each. Flatten each in your palm and place a chilled teaspoon of cheesecake filling in the center. Carefully fold dough around the filling and roll into a smooth ball sealing the edges so the filling does not escape. Place on the prepared baking sheet with plenty of space for spreading.
- Bake:
- Bake cookies for ten to twelve minutes, judging by when edges are set and very lightly golden but centers are still soft and pale. The middles should look underdone and pillowy as they will set with residual heat.
- Cool and Serve:
- Leave cookies on the baking sheet for five minutes so the centers firm up enough to handle. Move to a wire rack to finish cooling then enjoy at room temperature or warm gently for an extra gooey center.
My favorite part is swirling the cream cheese filling with a splash of pure vanilla before it chills. The aroma alone makes everyone in my kitchen linger nearby in anticipation. Last year my youngest tried to help scoop the filling and made a marvelous mess but the cookies disappeared in record time.
Storage Tips
Store completely cooled cookies in an airtight container for up to five days. Place a sheet of parchment or wax paper between layers to avoid sticking. For longer keeping, freeze in a zip-top bag with air pushed out. Thaw at room temperature or rewarm in the microwave for that classic gooey middle.
Ingredient Substitutions
Swap in chocolate chunks or white chocolate chips for a new twist. If out of cream cheese try mascarpone but expect a lighter tang. Gluten free flour blends can also be used but check for appropriate baking soda and salt ratios.
Serving Suggestions
Serve slightly warm for the most luscious cheesecake middle. Pair with a glass of cold milk or strong cold brew coffee for a bakery style treat. I sometimes sandwich a scoop of ice cream between two cooled cookies for a decadent dessert sandwich.
Cultural and Seasonal Notes
Chocolate chip cookies are a beloved American classic and adding the cheesecake filling puts a fun spin on a nostalgic favorite. During the holidays add a bit of cinnamon or a few drops of almond extract for winter flair. In warmer months, lemon zest in the filling gives a fresh bright flavor.
Seasonal Adaptations
Try pressing a few festive sprinkles or mini chocolate chips on top before baking for holiday fun. Use orange or lemon zest in the cream cheese mixture for a springtime feel. Add a dash of pumpkin spice to the dough in autumn.
Every time I bring these to a potluck someone asks for the recipe and I often encourage them to try their own mix-ins like peanut butter chips or nuts. They are also the first cookies to vanish at bake sales.
Recipe FAQs
- → How do I keep the cheesecake center from leaking out?
Chill the cream cheese filling before assembly and make sure to fully seal dough around it for best results.
- → Can I use low-fat cream cheese for the filling?
Full-fat cream cheese creates a richer texture, but low-fat can be used with slightly less creamy results.
- → What chocolate chips work best?
Semi-sweet chocolate chips offer a balanced flavor, but milk or dark chocolate can be substituted based on preference.
- → How do I prevent the cookies from spreading too much?
Chill the dough before baking and ensure the oven is fully preheated. Parchment paper also helps with structure.
- → Can I freeze the dough or baked cookies?
Both the assembled dough balls and finished cookies freeze well. Thaw at room temperature before enjoying.