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Chocolate Chip Cheesecake Cookies

Thick, soft-baked chocolate chip cookies stuffed with a creamy, sweet cheesecake filling. A decadent twist on the classic cookie.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 4 oz cream cheese room temperature
  • 0.25 cup powdered sugar
  • 0.5 tsp vanilla extract
Cookie Dough
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1 tsp cornstarch
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup semi-sweet chocolate chips

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Parchment paper
  • Small cookie scoop

Method
 

  1. In a small bowl, beat cream cheese, powdered sugar, and 0.5 tsp vanilla until smooth.
  2. Scoop 12 teaspoon-sized dollops of filling onto a parchment-lined plate. Freeze for at least 1 hour until solid.
  3. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  4. Cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and remaining vanilla.
  5. Whisk flour, cornstarch, baking soda, and salt. Gradually mix into wet ingredients. Fold in chocolate chips.
  6. Take ~2 tbsp dough, flatten it, place a frozen cheese dollop in center, and top with more dough. Seal edges and roll into a ball.
  7. Place balls on baking sheet 2 inches apart.
  8. Bake 11-13 minutes until edges are golden but centers are soft.
  9. Cool on baking sheet for 10 minutes before transferring to wire rack.

Notes

Freezing the filling is mandatory; otherwise, it will melt out of the cookies during baking.