Step-by-Step Instructions:
1️⃣ Make the Cheesecake Filling:
In a small bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. Scoop into 1-teaspoon mounds and freeze for 20–30 minutes, until firm.
2️⃣ Prepare the Cookie Dough:
In a large mixing bowl, whisk together melted butter, brown sugar, and white sugar until smooth. Add the egg, egg yolk, and vanilla, and mix well.
In a separate bowl, combine flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
3️⃣ Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake mound in the center, then top with another tablespoon of dough. Seal the edges and roll into a smooth ball, fully covering the filling.
4️⃣ Chill:
Place assembled cookie dough balls on a tray and chill in the refrigerator for 30 minutes. This helps them bake evenly without spreading too much.
5️⃣ Bake:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Bake cookies for 11–13 minutes, or until the edges are golden and the centers are just set. Let them cool on the pan for 5 minutes before transferring to a wire rack.
6️⃣ Serve and Swoon:
Serve slightly warm for the ultimate gooey cheesecake center. Store leftovers in the fridge and gently reheat to bring back the magic.
Pro Tips for Cookie Perfection:
- Freeze the filling: Cold cheesecake centers are key to stuffing success.
- Don’t skip chilling: Chilled dough bakes thicker, chewier cookies.
- Customize the chips: Mix in white chocolate, dark chocolate, or even toffee bits for a twist!
Why You’ll Love These Cheesecake Cookies:
- Two Desserts in One: Creamy cheesecake + gooey cookie = pure heaven.
- Big Bakery Style: Thick, rich, and totally indulgent.
- Crowd-Stopping Treat: These cookies will disappear quickly—trust us.
Nutritional Info (per cookie, approx.):
- Calories: 310
- Protein: 3g
- Carbs: 38g
- Fat: 16g
- Sugar: 24g
FAQ About Cheesecake-Filled Cookies:
Can I make these ahead of time?
Yes! Assemble the cookie dough balls and freeze them. Bake straight from frozen—just add 1–2 extra minutes.
Do they need to be refrigerated?
Yes—because of the cream cheese filling, store them in the fridge and enjoy within 3–4 days.
Can I make them smaller?
You can, but we recommend sticking with larger cookies to hold the cheesecake center without it leaking.
Troubleshooting & Tips:
- Filling leaks out? Be sure to fully seal the cookie dough around the cheesecake.
- Cookies spreading too much? Chill the dough longer or make sure the butter isn’t too hot.
- Too soft after baking? Let them rest—they’ll firm up as they cool.
Flavor Twists to Try:
- Red Velvet Cheesecake Cookies: Add cocoa and red food coloring to the dough.
- Peanut Butter Swirl: Add a teaspoon of peanut butter inside with the cheesecake.
- Salted Caramel Cheesecake: Drizzle with caramel and a sprinkle of sea salt after baking.
Perfect For:
- Bake sales
- Birthday parties
- Holiday cookie trays
- Impressing anyone who loves dessert (so, everyone)
The Ultimate Cookie Experience:
Cheesecake-Filled Chocolate Chip Cookies are rich, dreamy, and stuffed with surprise—every bite is soft, melty, and just a little over-the-top (in the best way). One batch may not be enough!
Tried them? Tag us with your gooey cookie creations—we’d love to see the cheesecake reveal!
