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This cheesecake chocolate chip cookie recipe combines two beloved desserts into one irresistible treat. The cookies feature a classic chocolate chip base with a creamy cheesecake filling hidden inside, creating a delightful surprise with every bite. Perfect for special occasions or whenever you need to impress, these cookies deliver the best of both worlds.
I created these cookies for my daughter's birthday party last year, and they've become our most requested dessert for every gathering since. Even my neighbor who claims to dislike cheesecake keeps asking for the recipe.
Ingredients
- All purpose flour: provides structure while keeping cookies tender
- Baking soda: ensures the perfect rise without being cakey
- Salt: balances the sweetness and enhances flavor
- Melted unsalted butter: creates chewier cookies with rich flavor
- Brown sugar: adds moisture and a caramel undertone
- Granulated sugar: creates the perfect crisp exterior
- Vanilla extract: enhances all the flavors
- Egg plus egg yolk: provides richness and moisture
- Chocolate chips: use semisweet for the perfect balance
Cheesecake Filling
- Cream cheese: choose full fat for the creamiest filling
- Granulated sugar: sweeter than the cookie dough to provide contrast
- Vanilla extract: adds warm flavor notes
How To Make Cheesecake Chocolate Chip Cookies
- Prepare the oven:
- Preheat your oven to 325°F and line cookie sheets with parchment paper. The slightly lower temperature than typical cookies prevents the exterior from browning too quickly before the filling sets.
- Mix the cookie dough:
- Start by whisking together flour, baking soda, and salt in a medium bowl. In a larger bowl, cream the melted butter with both sugars until well combined and slightly lighter in color. This should take about 2 minutes with an electric mixer. Beat in the vanilla, whole egg, and egg yolk until the mixture looks smooth and glossy. Gradually add the dry ingredients, mixing just until combined. Overmixing develops gluten, making tough cookies. Gently fold in chocolate chips by hand.
- Prepare the cheesecake filling:
- In a separate bowl, beat the softened cream cheese, sugar, and vanilla extract until completely smooth and creamy. The filling should be thick but spreadable. If it seems too stiff, you can add a teaspoon of milk to loosen it slightly.
- Assemble the cookies:
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Create a small well in the center and add a teaspoon of the cheesecake filling. Take another portion of dough, flatten it, and place it on top of the filling. Carefully seal the edges by pinching them together, then gently roll between your palms to form a ball. Place cookies on the prepared baking sheet, spacing them about 2 inches apart.
- Bake to perfection:
- Bake for 15 to 18 minutes until the edges are golden but the centers still look slightly underdone. This ensures a soft, chewy texture. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The filling will be very hot right out of the oven.
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My favorite part of making these cookies is watching people take their first bite and discovering the creamy surprise inside. My daughter calls them "magic cookies" because the filling seems to appear out of nowhere. The combination of textures makes them truly special.
Storage Tips
Once completely cooled, store your cheesecake cookies in an airtight container in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration for food safety. Let them come to room temperature for about 15 minutes before serving for the best texture and flavor. You can also freeze these cookies by placing them in a single layer on a baking sheet until frozen, then transferring to a freezer bag or container with parchment between layers. They keep for up to 3 months frozen.
Easy Substitutions
While the original recipe is hard to beat, you can customize these cookies in several ways. For a chocolate lover's dream, substitute dark chocolate chips or add 2 tablespoons of cocoa powder to the cookie dough. To create a fruity version, add a small dollop of strawberry or raspberry preserves to the cheesecake filling. For a holiday twist, mix crushed peppermint candies into the cookie dough during December or add orange zest to the filling for a fresh spring flavor.
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Serving Suggestions
Serve these cookies slightly warm for the ultimate indulgence. The chocolate will be melty while the cheesecake center remains cool and creamy. For a decadent dessert, sandwich a scoop of vanilla ice cream between two cookies. At holiday gatherings, arrange them on a tiered platter alongside other cookies for an impressive display. You can also drizzle cooled cookies with melted white chocolate and sprinkle with colorful sugar for special occasions.
Frequently Asked Questions
- → How do I prevent the filling from leaking out during baking?
Ensure the cheesecake filling is fully enclosed within the cookie dough. Pinch the dough edges together securely and roll gently to seal.
- → Can I make the dough ahead of time?
Yes, you can prepare the cookie dough in advance and refrigerate it for up to 48 hours. Chill for at least 30 minutes before handling for easier shaping.
- → Can I freeze these cookies?
Absolutely! Freeze unbaked cookies on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
- → How do I make the cookies softer or chewier?
To achieve chewier cookies, use melted butter and ensure not to overbake. Slight underbaking and letting them cool on the cookie sheet achieves a softer texture.
- → What variations can I try with this recipe?
Experiment with flavored chips like white chocolate or peanut butter chips. Add a pinch of cinnamon or espresso powder to the dough for a unique twist.
- → Can I make this recipe without eggs?
Yes, replace each egg with a flaxseed or chia seed egg (1 tbsp ground seeds + 3 tbsp water, soaked for 5 minutes) to make it egg-free.