Get the Recipe: Chocolate Chip Cheesecake Cookies
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5.0
99 reviews
Excellent
Get the Recipe: Chocolate Chip Cheesecake Cookies
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These chocolate chip cheesecake cookies are thick, chewy and gooey! The vanilla cheesecake filling makes these cookies irresistible. Make these for holidays, birthdays, dinner parties and more!
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Ingredients
Cheesecake Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
Chocolate Chip Cookies
- 1 cup cold butter
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 2 eggs
- 3½ cups flour gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chocolate chips
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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.
- Beat cream cheese and powdered sugar until no clumps of cream cheese remain.
- Beat cold butter and sugars until butter is completely creamed.
- The cookie dough will be thick.
- See photos above for visual reference.
- Do not over bake cookies!
- In my oven, 10 minutes was the perfect baking time. They will seem a little under done, but will very slightly firm up while cooking.
- Store cookies in the fridge for up to 4 days.
- This recipe makes about 18 large thick cookies.
Nutrition Information
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Calories
358kcal
(18%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
58mg
(19%)
Sodium
192mg
(8%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
511IU
(10%)
Calcium
32mg
(3%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
99 reviews
Excellent
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