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5.0 from 6 votes

Get the Recipe: Chocolate Cheesecake Cookies

These chocolate cheesecake cookies are thick, creamy, chocolaty, and gooey! They are decadent and indulgent. The vanilla cheesecake filling is so delicious!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 42 mins
Servings: 18 cookies
Calories: 327 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. Once the cheesecake balls are almost done chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
  3. 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.
  4. Then, add in the eggs and vanilla extract. Beat to combine.
  5. Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
  6. Fold in the chocolate chips. Remove the cheesecake balls from the freezer.
  7. Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.
  8. Place a frozen cheesecake ball on top of this flattened ball of dough.
  9. Then, cover it with more chocolate cookie dough. Use your fingers to fully enclose the cheesecake filling with cookie dough.
  10. Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.
  11. 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

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

% 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.