The Ultimate Chocolate Chip Cheesecake Cookies: A Step-by-Step Guide

Do you ever face that delightful predicament of choosing between a freshly baked, melt-in-the-mouth chocolate chip cookie and a decadent, velvety slice of cheesecake? For any dessert aficionado, it’s a genuine challenge. But what if we said you no longer have to choose? We have crafted the ideal hybrid dessert that fuses the very best of both worlds into one sensational mouthful: our ultimate Chocolate Chip Cheesecake Cookies recipe.

These are more than just cookies with a touch of cream cheese; we’re talking about a sublimely soft and chewy chocolate chip cookie that holds a secret pocket of tangy, smooth cheesecake filling. It’s a moment of pure dessert ecstasy. Crafting these gourmet cookies in your own kitchen is much simpler than you might imagine, and the result is a bakery-standard delight that will have everyone begging for the recipe. So, let’s get our aprons on and prepare to bake the most raved-about treat of the year.

Why You’ll Love This Recipe

• A Perfect Pairing: This recipe masterfully combines the nostalgic comfort of a chocolate chip cookie with the rich, tangy luxury of a classic cheesecake.
• An Exciting Hidden Centre: The surprise cheesecake filling makes each cookie an impressive and memorable treat that looks just as special as it tastes.
• Surprisingly Simple: Despite their elegant appearance, these Cheesecake stuffed cookies are made using a straightforward method that even baking newcomers can follow with confidence.
• Individual Cheesecake Treats: You can savour all the deliciousness of cheesecake without the commitment of an entire slice. They are perfect for sharing at parties, bake sales, or as a luxurious afternoon pick-me-up.
• Make-Ahead Friendly: Both the cheesecake filling and the cookie dough can be prepared in advance, which makes the final baking stage wonderfully quick and convenient.

Ingredients

• full-fat cream cheese
• icing sugar
• vanilla extract
• plain flour
• bicarbonate of soda
• unsalted butter
• light brown sugar
• granulated sugar
• large free-range egg
• semi-sweet chocolate chips

To bring these fantastic cookies to life, we need to gather two sets of ingredients: one for our velvety cheesecake filling, and another for our buttery cookie dough. We always suggest using high-quality, full-fat ingredients to achieve the very best flavour and texture.

• For the Cheesecake Filling:
• 115g full-fat cream cheese, softened to room temperature
• 50g icing sugar
• 1/2 teaspoon vanilla extract
• A pinch of salt
• For the Chocolate Chip Cookie Dough:
• 250g plain flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 170g unsalted butter, softened to room temperature
• 150g light brown sugar, packed
• 50g granulated sugar
• 1 large free-range egg, at room temperature
• 1 teaspoon vanilla extract
• 200g semi-sweet chocolate chips (or a mix of milk and dark)

How to Make the Perfect Chocolate Chip Cheesecake Cookies

We’ve streamlined the entire process into three manageable stages: creating the filling, mixing the cookie dough, and finally, assembling and baking. By following these steps, you are guaranteed flawless stuffed cookies every single time.

Step 1: Prepare and Chill the Cheesecake Filling

The key to stopping the filling from melting during baking is to freeze it beforehand. This step is absolutely essential, so please don’t be tempted to cut corners here!

1. Line a small baking sheet or a large plate with baking parchment to prevent sticking.
2. In a medium-sized bowl, use an electric mixer to beat the softened cream cheese until it is perfectly smooth and has no lumps.
3. Sift in the icing sugar, then add the vanilla extract and a pinch of salt. Mix on a low speed until everything is just incorporated and creamy. Avoid over-mixing, as this can make the filling too runny.
4. With a teaspoon or a small scoop, portion the filling into 12-15 small, evenly-sized balls and arrange them on your prepared tray.
5. Place the cheesecake balls in the freezer for at least 1-2 hours, or until they are frozen solid. This step ensures they maintain their form inside the cookie as it bakes.

Step 2: Create the Perfect Cookie Dough

While the cheesecake filling is in the freezer, we can get started on our classic, buttery cookie dough. Using ingredients at room temperature is crucial for a smooth and well-integrated dough. As the baking experts at King Arthur Baking explain, this helps to form an emulsion that traps air, leading to a lighter, fluffier texture in the final bake.

1. In a medium bowl, whisk together the plain flour, bicarbonate of soda, and salt. Put this bowl to one side for now.
2. In a separate, larger bowl, cream the softened butter with the light brown and granulated sugars using an electric mixer. Beat on a medium setting for around 2-3 minutes until the mixture becomes light, pale, and airy.
3. Add the egg and vanilla extract to the butter and sugar mixture, beating again until just combined. Remember to scrape down the sides of the bowl to make sure everything is mixed in.
4. Slowly introduce the dry flour mixture to the wet ingredients, mixing on a low speed until only a few streaks of flour are visible. Take care not to overwork the dough, which can result in tough cookies.
5. Using a spatula, gently fold in the chocolate chips until they are spread evenly throughout the dough.
6. Cover the bowl with cling film and place the cookie dough in the fridge to chill for a minimum of 30 minutes. This allows the flavours to deepen and makes the dough much easier to work with.

Step 3: Assembling and Baking Your Cream Cheese Chocolate Chip Cookies

Now for the most exciting stage! It’s time to unite our components and create these decadent cookies. The magic truly happens during this assembly process.

1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4) and line two large baking sheets with baking parchment.
2. Take the cookie dough out of the fridge and the frozen cheesecake balls out of the freezer.
3. Scoop out about 2 tablespoons of cookie dough and flatten it into a circle in the palm of your hand.
4. Position one of the frozen cheesecake balls right in the middle of the dough disc.
5. Carefully fold the cookie dough up and around the cheesecake ball, pinching the edges together firmly to seal it completely. Ensure there are no gaps where the filling might escape.
6. Gently roll the dough between your palms to form a smooth ball, then place it on your prepared baking sheet.
7. Continue this process with the rest of the dough and cheesecake balls, leaving ample space between each cookie on the tray, as they will spread while baking.
8. Bake for 12-15 minutes, or until the edges are a lovely golden brown and the centres look just set. The cookies may seem a little soft in the middle, but they will firm up as they cool on the hot tray.
9. Allow the cookies to cool on the baking sheets for 10 minutes before moving them carefully to a wire rack to cool down completely. This resting time is crucial for them to set properly.

Tips for Success

If you’re looking for more delicious and inventive bakes, we think you’ll also adore our Pretzel Bottom Caramel Brownies, which offer a perfect salty-sweet combination.

• Don’t Skip the Chilling: We can’t stress this enough—chilling both the filling and the dough is non-negotiable. It is the single most important step for achieving a perfect stuffed cookie without any leakage.
• Ensure a Perfect Seal: Take a moment to double-check that the cheesecake filling is fully enclosed within the cookie dough. Even a tiny gap could allow the filling to ooze out as it bakes.
• Room Temperature is Best: For the smoothest cheesecake filling and the fluffiest cookie dough, make sure your cream cheese, butter, and egg have all come to room temperature before you start mixing.
• Quality Chocolate Matters: The taste of your chocolate chips really comes to the forefront in this recipe, so we advise using a good quality brand for the most delicious outcome.

Storing Your Chocolate Chip Cheesecake Cookies

Due to the cream cheese filling, it’s important to store these cookies in the refrigerator. Keep them in an airtight container, and they will stay fresh for up to 5 days. You can enjoy them chilled directly from the fridge, or for a softer texture, let them sit at room temperature for 15-20 minutes before serving.

For longer-term storage, these cookies also freeze exceptionally well. After they have cooled completely, place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you fancy a treat, simply thaw them in the fridge or at room temperature.

FAQ

Conclusion

And there we have it—a truly spectacular dessert that impresses on every single level. Our Chocolate Chip Cheesecake Cookies present a wonderful surprise with each bite, merging two cherished classics into one unforgettable indulgence. They are rich, comforting, and absolutely guaranteed to wow your friends and family.

We hope you feel inspired to give this recipe a go and discover the pure delight of biting into a warm cookie with a molten cheesecake heart. It’s a baking adventure that is just as rewarding to make as it is to devour.

Have you tried our Cream cheese chocolate chip cookies? We would be thrilled to hear how you got on! Please leave a comment below to share your baking story or ask any questions you may have. Happy baking!

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Prep: 25 mins
Cook: 15 mins
Chill time: 2 hours
Yields: 12-15 cookies

Ingredients

• For the Cheesecake Filling:
• 115g full-fat cream cheese, softened
• 50g icing sugar
• 1/2 teaspoon vanilla extract
• A pinch of salt
• For the Chocolate Chip Cookie Dough:
• 250g plain flour
• 1/2 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 170g unsalted butter, softened
• 150g light brown sugar
• 50g granulated sugar
• 1 large free-range egg
• 1 teaspoon vanilla extract
• 200g semi-sweet chocolate chips

Instructions

1. Prepare the Filling: In a medium bowl, beat the softened cream cheese until smooth. Sift in the icing sugar, add vanilla and a pinch of salt, and mix on low until just combined.
2. Portion the filling into 12-15 small balls on a parchment-lined tray. Freeze for at least 1-2 hours, or until frozen solid.
3. Make the Dough: In one bowl, whisk together the flour, bicarbonate of soda, and salt. In a larger bowl, cream the softened butter with both sugars for 2-3 minutes until light and fluffy.
4. Beat the egg and vanilla into the butter mixture. Gradually add the dry ingredients, mixing on low speed until just combined. Fold in the chocolate chips.
5. Cover the dough and chill in the fridge for at least 30 minutes.
6. Assemble and Bake: Preheat your oven to 180°C (160°C Fan). Take about 2 tablespoons of dough and flatten it in your palm. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing it completely.
7. Roll into a smooth ball and place on a parchment-lined baking sheet. Leave plenty of space between cookies.
8. Bake for 12-15 minutes, until the edges are golden brown. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.