CHEESECAKE-FILLED CHOCOLATE CHIP COOKIES are irresistible!
Soft, gooey, melty and ridiculously irresistible cheesecake-filled chocolate chip cookies.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 37 minutes
- Yield: 14 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cheesecake Filling:
- 150g cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chips (plus extra for topping)
Instructions
- Line a baking sheet with parchment and mix the cheesecake filling ingredients in a bowl until smooth. Scoop into small balls (about 1 tsp each) and freeze for 30 minutes.
- In a separate bowl, cream butter and sugars until fluffy. Add eggs and vanilla, mix well.
- Stir in flour, baking soda, and salt. Fold in chocolate chips.
- Scoop cookie dough and flatten slightly. Place a frozen cheesecake ball in the center, fold the dough around it, and seal well.
- Chill assembled cookie dough balls for 20–30 minutes.
- Bake at 350°F (175°C) for 10–12 minutes until golden at the edges and soft in the middle. Top with extra chocolate chips while warm.
Notes
- Serve warm for ultimate gooey texture
- Pair with iced coffee or cold milk
- Add a dust of cocoa powder or crushed cookies on top
- Don’t skip the chilling step — it keeps the filling creamy inside
- You can make ahead and freeze for quick baking
- Use mini chocolate chips for better coverage
Nutrition
- Serving Size: 1 cookie
- Calories: 310 kcal
- Sugar: 22g
- Sodium: 170mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 34g
- Protein: 4g