Chocolate Chip Cheesecake Cookies
User Reviews
5
Chocolate Chip Cheesecake Cookies
Description
The recipe calls for preparing a cheesecake filling of softened cream cheese beaten with powdered sugar until smooth. Separately, a cookie dough is mixed starting with cold butter creamed thoroughly with granulated and brown sugars, then eggs and vanilla are added. Flour and baking soda combine to form a thick dough, which is folded with chocolate chips for bursts of sweetness.
Cheesecake balls formed from the filling are frozen briefly before baking, helping them hold shape when enclosed in cookie dough. Cookies are assembled with a flattened cookie dough base, a cheesecake ball center, and a top layer of dough before baking at 350°F. The slight underbaking preserves softness and prevents the cheesecake center from drying out.
The resulting cookies offer a blend of rich chocolate chip cookie and creamy cheesecake in each bite, ideal for those wanting a dessert with layered textures. Storing in the refrigerator keeps them fresh for several days. This batch makes about 18 large cookies, suitable for sharing or treating.
Ingredients
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
Chocolate Chip Cookies
- 1 cup butter cold
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 egg
- 3½ cups flour gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Make cheesecake filling. In the bowl of a stand mixer, beat softened cream cheese and powdered sugar. Beat for 2 to 3 minutes or until no clumps of cream cheese remain.
- Scoop out 1 teaspoon sized balls of cheesecake filling. Place on a parchment lined pan. Repeat for all cream cheese mixture. Place pan in freezer.
- Then, make the cookie dough. In a clean bowl of the stand mixer, add cold butter, granulated sugar and light brown sugar. Beat for 2 to 3 minutes or until no clumps of butter remain.
- Add in eggs and vanilla. Stir to combine.
- Add in flour and baking soda. Stir until a thick dough is formed.
- Fold in chocolate chips. Remove cheesecake balls from freezer.
- Use spoon to scoop large balls of dough onto lined baking pan. Flatten. Place a cheesecake ball in the middle of each flattened cookie.
- Scoop out a smaller ball of dough and flatten it. Place it on top of the cheesecake ball.
- Use hands to fully enclose cheesecake ball with cookie dough.
- Bake for 10 minutes or until middles of cookies are just barely set.
- Finally, remove from oven. Allow the cookies to cool on pan for 10 minutes before carefully transferring to a cooling rack.
Notes
- Use softened cream cheese to create a smooth cheesecake filling free of lumps.
- Cream cold butter and sugars thoroughly until smooth before adding other ingredients.
- The dough will be thick; follow photos for shaping if available.
- Avoid overbaking; about 10 minutes is ideal to keep cookies soft with a slightly underdone center.
- Store baked cookies in the refrigerator for up to four days to maintain freshness.
- This recipe yields approximately 18 large, thick cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18large cookies
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 192mg | 8% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 511IU | 10% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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