Get the Recipe: Chocolate Cheesecake Cookies
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5.0
6 reviews
Excellent
Get the Recipe: Chocolate Cheesecake Cookies
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These chocolate cheesecake cookies are thick, creamy, chocolaty, and gooey! They are decadent and indulgent. The vanilla cheesecake filling is so delicious!
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Ingredients
Cheesecake Filling
- 8 ounces cream cheese room temperature
- ½ cup powdered sugar
Chocolate Cookies
- 1 cup cold butter cut into small cubes
- 1 ½ cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 ½ cups gluten free flour see note
- ½ cup cocoa powder
- 1 tsp baking soda
- 1 cup chocolate chips
- pinch sea salt
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Instructions
- First, make the cheesecake filling. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar. Beat for 2 to 3 minutes, until completely creamy. Scoop into ½ inch balls and place on a lined pan. Freeze for 1 hour.
- Once the cheesecake balls are almost done chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Make the cookie dough. In the bowl of a stand mixer, add the cold butter cubes and sugar. Beat for 2 minutes or until completely creamy.
- Then, add in the eggs and vanilla extract. Beat to combine.
- Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
- Fold in the chocolate chips. Remove the cheesecake balls from the freezer.
- Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.
- Place a frozen cheesecake ball on top of this flattened ball of dough.
- Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the cheesecake filling with cookie dough.
- Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.
- Finally, remove the chocolate cheesecake cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack.
Notes
- If you are not gluten free, feel free to use all-purpose flour.
- Use room temperature cream cheese. I usually put it on the kitchen counter about 2 hours before baking.
- Beat the cream cheese and powdered sugar until completely creamy.
- Beat the cold butter and sugar until fully creamed together.
- The cookie dough will be very thick.
- Do not bake too long.
- Store in the fridge for up to 5 days.
Nutrition Information
Show Details
Calories
327kcal
(16%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Sodium
189mg
(8%)
Potassium
63mg
(2%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
511IU
(10%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 189mg | 8% |
| Potassium | 63mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 511IU | 10% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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