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Chocolate Chip Cheesecake Cookies

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Yields: 12 large, decadent cookies
Prep time: 30 minutes (plus chilling)
Cook time: 12-14 minutes
Total time: 2 hours (including chilling)

Intensities

  • Difficulty: Intermediate (3/5 – requires making a filling and a stuffing technique)

  • Time Commitment: Medium (2/5 – active prep is manageable but requires patience for chilling)

  • Prep Intensity: Medium (2/5 – two separate components to prepare)

  • Cleanup: Medium (2/5 – you’ll use several bowls and a mixer)

Equipment

  • Stand Mixer or Handheld Electric Mixer

  • 2 Mixing Bowls (1 medium, 1 large)

  • Baking Sheets

  • Parchment Paper or Silicone Baking Mats

  • Plastic Wrap

  • Small Cookie Scoop (1-2 tablespoon size) or Spoon

  • Whisk and Spatula

Ingredients

For the Cheesecake Filling:

  • 4 oz (113g) Full-Fat Cream Cheese, softened to room temperature

  • 2 tablespoons (25g) Granulated White Sugar

  • 1 teaspoon All-Purpose Flour

  • ½ teaspoon Pure Vanilla Extract

For the Chocolate Chip Cookie Dough:

  • ½ cup (1 stick / 113g) Unsalted Butter, softened to room temperature

  • ½ cup (100g) Granulated White Sugar

  • ½ cup (110g) packed Light Brown Sugar

  • 1 Large Egg, at room temperature

  • 1 teaspoon Pure Vanilla Extract

  • 1 ¾ cups (220g) All-Purpose Flour

  • ½ teaspoon Baking Soda

  • ½ teaspoon Salt

  • 1 cup (170g) Semi-Sweet Chocolate Chips

Instructions

Step 1: Create the Cheesecake Heart

In your medium bowl, combine the softened cream cheese, 2 tablespoons of granulated sugar, 1 teaspoon of flour, and ½ teaspoon of vanilla. Using your mixer on medium speed, beat until the mixture is completely smooth and free of lumps. This flour helps stabilize the filling during baking.

Line a small plate or baking sheet with parchment paper. Using a small spoon or a piping bag, portion the cheesecake filling into 12 rounded scoops (about 1-1.5 teaspoons each). Place the plate in the freezer and freeze for at least 1-2 hours, or until the filling scoops are completely solid. This step is non-negotiable for a clean, defined cheesecake center.

Step 2: Craft the Perfect Cookie Dough

In your large mixing bowl, cream together the softened butter, ½ cup granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until the mixture is light, pale, and fluffy.

Add the room-temperature egg and 1 teaspoon of vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together the 1 ¾ cups of flour, baking soda, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until just combined—do not overmix. Using a spatula, gently fold in the chocolate chips until they are evenly distributed.

Cover the bowl of cookie dough with plastic wrap and refrigerate for at least 30 minutes. This chills the butter, preventing the cookies from spreading too much and making the dough easier to handle.

Step 3: The Art of Encasement

Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.

Remove the cookie dough and the frozen cheesecake filling from the refrigerator and freezer. To assemble each cookie, scoop about 2-3 tablespoons of cookie dough. Flatten the dough scoop in the palm of your hand to create a small disc.

Place one frozen cheesecake ball in the center of the dough disc. Gently wrap the cookie dough around the cheesecake filling, pinching the seams closed to fully enclose it. Roll it gently in your hands to form a smooth, sealed ball. Ensure the filling is completely covered; any exposed cheesecake will leak during baking.

Place the stuffed cookie balls on the prepared baking sheets, leaving about 3 inches between each one as they will spread.

Step 4: The Perfect Bake

Bake for 12-14 minutes. The cookies are done when the edges are set and golden brown, while the centers still look slightly soft and underbaked. They will have a slightly matte, crackled surface.

Do not overbake. The residual heat will continue to cook them as they cool, and the goal is a soft, chewy cookie with a molten, but not raw, cheesecake center.

Step 5: The Crucial Cooling Process

Remove the baking sheets from the oven and let the cookies cool on the sheet for 10 full minutes. This allows them to set and firm up enough to be moved. During this time, the centers will finish cooking and the cheesecake filling will reset.

After 10 minutes, carefully transfer the cookies to a wire rack to cool completely. The cheesecake filling will be very warm straight from the oven. For the full, intended contrast of a cool, creamy center and a warm cookie, allow them to cool completely and then store them in the refrigerator.

Storage & Reheating

  • Refrigeration: Due to the cream cheese filling, these cookies must be stored in an airtight container in the refrigerator. They will keep for up to 5 days.

  • Freezing: The unbaked, stuffed cookie dough balls freeze beautifully. Place them on a parchment-lined sheet to freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.

  • Serving Suggestion: These cookies are fantastic at room temperature, but they are truly sublime when served chilled. The contrast between the cool, creamy cheesecake and the soft, chewy cookie is the hallmark of this recipe.

Customization & Tips

  • Room Temperature is Key: Using room-temperature butter, eggs, and cream cheese is critical for a smooth dough and filling that incorporates properly.

  • Freeze the Filling Solid: This is the most important tip for success. A semi-frozen filling will melt and seep into the cookie dough during baking. A solid center ensures a perfect pocket.

  • Chocolate Variations: Feel free to use milk chocolate chips, dark chocolate chunks, or even white chocolate chips for a different flavor profile.

  • Add a Swirl: For a simpler, marbled version, you can skip the stuffing. Simply dollop the softened (not frozen) cheesecake filling onto the cookie dough balls and swirl it in with a toothpick before baking.

  • Flavor the Filling: Add a teaspoon of lemon zest to the cheesecake filling for a bright, citrusy note.

Nutrition Information

Disclaimer: The following nutritional information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients and brands used.

  • Serving Size: 1 cookie

  • Servings Per Recipe: 12

  • Calories: ~310

  • Total Fat: 16g

    • Saturated Fat: 9g

  • Cholesterol: 45mg

  • Sodium: 180mg

  • Total Carbohydrates: 40g

    • Dietary Fiber: 1g

    • Sugars: 26g

  • Protein: 4g

The Chocolate Chip Cheesecake Cookie is more than a recipe; it’s a delightful paradox. It’s a warm cookie with a cool heart, a simple treat with a complex soul. Mastering the technique of enclosing the frozen filling is a rewarding baking achievement that yields a dessert far greater than the sum of its parts. So, embrace the process, and get ready to present a cookie that doesn’t just satisfy a sweet tooth, but creates a core memory of deliciousness.

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