Chocolate Chip Cheesecake Cookies
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Directions:
In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoons of filling onto a parchment-lined tray and freeze for 1 hour.
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract and beat until combined.
Mix in flour, baking soda, and salt. Stir in chocolate chips.
Scoop a tablespoon of cookie dough, flatten it, and place a frozen cheesecake dollop in the center. Cover with another tablespoon of dough and seal edges.
Place on the baking sheet and repeat with remaining dough.
Bake for 11–13 minutes until golden around the edges.
Cool on baking sheet for 5 minutes before transferring to a wire rack.
Prep Time: 25 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 40 minutes (includes chilling)
Kcal: 260 kcal per cookie | Servings: 12 cookies
Tips:
Freeze cheesecake filling until firm to make stuffing easy and mess-free.
Chill cookie dough slightly to help with shaping and prevent spreading.
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