Cheesecake Chocolate Chip Cookies with Creamy Filling (Print version)

Thick chocolate chip cookies wrapped around a chilled cream cheese filling for soft, gooey centers and golden edges.

# Ingredients:

For the cheesecake filling

01 - 8 oz (226 g) full-fat brick cream cheese, softened
02 - 1/2 cup (60 g) powdered sugar
03 - 1 teaspoon vanilla extract

For the cookie dough

04 - 1 cup (226 g) unsalted butter, softened
05 - 1 cup (200 g) packed light brown sugar
06 - 1/2 cup (100 g) granulated sugar
07 - 2 large eggs, room temperature
08 - 2 teaspoons vanilla extract
09 - 2 3/4 cups (345 g) all-purpose flour
10 - 2 teaspoons cornstarch
11 - 1 teaspoon baking soda
12 - 1/2 teaspoon fine salt
13 - 1 1/2 cups (255 g) semisweet chocolate chips, plus more for topping

# Instructions:

01 - Beat the cream cheese, powdered sugar, and 1 teaspoon vanilla until smooth. Scoop 16 small mounds onto a parchment-lined tray and freeze for at least 30 minutes, until firm.
02 - Beat the butter, brown sugar, and granulated sugar for 2-3 minutes until fluffy. Beat in the eggs one at a time, then mix in 2 teaspoons vanilla.
03 - Whisk the flour, cornstarch, baking soda, and salt in a separate bowl. Mix the dry ingredients into the butter mixture on low speed until just combined, then fold in the chocolate chips.
04 - Flatten about 2 tablespoons of dough in your palm. Place one frozen cheesecake mound in the center, top with another tablespoon of dough, and pinch the edges closed. Roll gently so the filling is fully covered.
05 - Place the stuffed dough balls on a lined baking sheet and chill for 15 minutes. Heat the oven to 350°F (175°C).
06 - Arrange the cookies 2 inches apart and bake for 12-14 minutes, until the edges are lightly golden and the tops look just set. Press a few extra chocolate chips on top while warm.
07 - Let the cookies cool on the baking sheet for 10 minutes, then move them to a wire rack. Cool at least 20 minutes more so the creamy filling can settle.

# Good to know:

01 - Freeze the cheesecake filling until firm before stuffing.
02 - Store baked cookies in the refrigerator because of the cream cheese center.
03 - Unbaked stuffed dough balls can be frozen and baked from frozen.

Back