Description

These Chocolate Chip Cheesecake Cookies are soft, chewy, and filled with a creamy cheesecake center that makes every bite a delicious surprise. Classic cookie flavor meets rich cheesecake for a dessert that’s anything but boring! Perfect for parties, gifting, or those “just because” baking days. You’ll want to keep a batch of these in your freezer at all times—trust me.

Ingredients

For the Cookie Dough:

½ cup (1 stick) unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 large egg

1 tsp vanilla extract

1½ cups all-purpose flour

½ tsp baking soda

¼ tsp salt

1 cup semi-sweet chocolate chips

For the Cheesecake Filling:

6 oz cream cheese, softened

3 tbsp powdered sugar

½ tsp vanilla extract

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Instructions

Make the Cheesecake Filling:
In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla until smooth. Scoop into 1-teaspoon mounds and place on a parchment-lined plate. Freeze for at least 30 minutes until firm.
Make the Cookie Dough:
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract and beat until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients. Fold in the chocolate chips.
Assemble the Cookies:
Scoop about 1½ tablespoons of cookie dough and flatten slightly in your palm. Place a frozen cheesecake center in the middle and wrap the dough around it, sealing completely. Roll into a smooth ball. Repeat with remaining dough and filling.
Chill the assembled dough balls in the fridge for at least 30 minutes to help prevent spreading.
Bake:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place dough balls 2 inches apart. Bake for 10–12 minutes, until the edges are golden and the centers are just set.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Or enjoy them warm while the centers are gooey!

Notes

Make-ahead tip: You can freeze the cheesecake filling and cookie dough balls for up to 2 months. Bake from frozen—just add 1–2 minutes to the baking time.

Don’t skip the chill time! It keeps the cookies thick and prevents leaking.

Customize it: Try adding nuts, switching up the chocolate chips, or flavoring the filling with lemon zest or crushed cookies.

These cookies are best eaten the day they’re baked but will keep in an airtight container for 3–4 days or in the fridge for up to a week.