These Chocolate Chip Cheesecake Cookies are sweet little treats that combine the joy of cheesecake with the classic cookie! Creamy, chewy, and packed with chocolate chips, they’re a true delight.
I love how easy they are to whip up! Just mix, scoop, and bake. Trust me, you won’t stop at just one—these cookies have a way of disappearing fast! 🍪
Key Ingredients & Substitutions
Unsalted Butter: This adds rich flavor and maintains control over salt levels. You can substitute with margarine or coconut oil for a dairy-free option, but butter tends to provide the best texture in baking.
Sugars: A mix of granulated and brown sugars gives these cookies a delightful sweetness and chewiness. You could use coconut sugar or a sugar alternative like stevia, but this may change the texture a bit.
Chocolate Chips: Semi-sweet chocolate chips are a classic choice here, but you can switch them for milk chocolate or dark chocolate based on your taste. Sometimes, I love adding white chocolate chips for an extra twist!
Cream Cheese: For the filling, cream cheese is essential for that cheesecake flavor. If you need a lower fat version, consider Neufchâtel cheese. Vegan cream cheese is also an option for dairy-free diets.
How Do I Get the Cream Cheese Filling Just Right?
Creating that delicious cheesecake filling is crucial. Start with softened cream cheese; it blends smoothly with sugar and vanilla. Here’s how to nail it:
- Make sure cream cheese is at room temperature, so it’s soft enough to mix easily.
- Combine it with powdered sugar and vanilla extract in a medium bowl; whisk until it’s smooth.
- Don’t rush – mix well until there are no lumps. This will give a creamy texture when baked.
By paying attention to these details, you’ll ensure a yummy filling that complements your cookies perfectly. Enjoy baking!
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups (340g) semi-sweet chocolate chips
For The Cheesecake Filling:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes approximately 20 minutes of preparation time and 12-14 minutes for baking. So, you’ll be enjoying these tasty treats in about 35-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent the cookies from sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar. Beat them together until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then stir in the 2 teaspoons of vanilla extract until everything is nicely combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mix these dry ingredients until evenly combined.
5. Mix Together:
Gradually add the dry mixture to the butter and sugar mixture. Mix gently just until everything is combined—don’t overmix. Fold in the semi-sweet chocolate chips until evenly dispersed throughout the dough.
6. Prepare the Cheesecake Filling:
In a medium bowl, mix the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract. Beat the mixture until it’s smooth and creamy. This will be your delicious cheesecake filling!
7. Assemble the Cookies:
Take about 1 tablespoon of cookie dough and flatten it out in your hand. Place about 1 teaspoon of the cream cheese filling in the center. Take another tablespoon of cookie dough, place it on top of the cream cheese, and wrap the dough around the filling completely to form a nice ball.
8. Place on Baking Sheet:
Arrange the filled cookie dough balls on your prepared baking sheets, making sure they’re about 2 inches apart to allow for spreading.
9. Bake the Cookies:
Bake your cookies in the preheated oven for about 12-14 minutes, or until the edges are golden brown while the centers still appear slightly soft. They will continue to bake a little after you’ve taken them out.
10. Cool Them Down:
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your delicious Chocolate Chip Cheesecake Cookies, featuring a creamy cheesecake center wrapped in soft chocolate chip cookie goodness! 🍪
Can I Use Low-Fat Cream Cheese for the Filling?
Absolutely! Low-fat cream cheese works well here and will still give you that creamy texture. Just make sure it’s softened to blend nicely with the sugar.
Can I Freeze the Cookie Dough?
Yes, you can freeze the cookie dough! Form the balls and arrange them on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag. They can be baked straight from the freezer; just add a couple of extra minutes to the baking time.
What Should I Do If the Dough is Too Sticky?
If your dough seems too sticky to handle, try chilling it in the fridge for about 30 minutes. This will firm it up and make it easier to scoop and wrap around the filling.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider refrigerating them for a week or freezing them for up to a month!