These Chocolate Chip Cheesecake Cookies are a yummy mix of soft cookies and creamy cheesecake! With gooey chocolate chips and a delicious cream cheese filling, they’re hard to resist.
I’ve made these for gatherings, and they always vanish quickly! I love how easy they are to whip up—just mix, bake, and enjoy a little piece of heaven in each bite!
Key Ingredients & Substitutions
Unsalted Butter: It’s best to use unsalted butter for baking, as it allows you to control the salt content in your cookies. If you’re out, margarine can work as a substitute, but it might change the texture slightly.
Cream Cheese: This ingredient gives your cookies that cheesecake flavor. If you’re looking to lower fat, try using reduced-fat cream cheese. Neufchâtel cheese is also a good alternative for a similar texture.
Granulated and Brown Sugar: The mix of these sugars helps create the right texture and sweetness. If you’re looking to make these cookies a bit healthier, coconut sugar or a sugar blend can be substituted, although it will change the flavor slightly.
Chocolate Chips: Semi-sweet and white chocolate chips enhance the flavor contrast. If you want to switch things up, use milk chocolate or dark chocolate chips, or even substitute your favorite nuts!
How Do I Successfully Stuff the Cookies with Cream Cheese?
Stuffing cookies with cream cheese can be tricky! Here’s how to do it easily:
- Start with chilled dough for easier handling. Warm dough can be too sticky.
- Flatten the dough in your palm or on a clean surface. It should be about 1/4 inch thick.
- Place the softened cream cheese in the center and gently wrap the dough around it.
- Seal the edges carefully by pinching the dough together to ensure the filling doesn’t leak out while baking.
- Don’t forget to space them on the baking sheet to allow for spreading!
This method keeps the cream cheese filling inside and creates that delightful surprise in each bite!
Chocolate Chip Cheesecake Cookies
Ingredients You’ll Need:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips (or as preferred)
- 4 oz cream cheese (for filling), softened
How Much Time Will You Need?
This recipe will take you about 15 minutes of prep time and around 10–12 minutes of baking time. Don’t forget to let the cookies cool for about 5 minutes on the baking sheet after baking. In total, you can enjoy freshly baked cookies in approximately 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Make the Cookie Dough:
In a large mixing bowl, beat together the softened butter, 1/4 cup cream cheese, granulated sugar, and brown sugar. Keep mixing until it’s creamy and well combined. Then, add the egg and vanilla extract, beating again until the mixture is smooth and fluffy.
3. Prepare the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This step helps to evenly distribute the leavening agent and seasonings.
4. Combine the Mixtures:
Gradually add the dry ingredients to the wet ingredients, mixing them together until they’re just combined. Be careful not to overmix! You want a nice dough without lumps.
5. Fold in the Chocolate Chips:
Now it’s time to make these cookies extra special! Gently fold in the semi-sweet and white chocolate chips until they’re evenly distributed throughout the dough.
6. Prepare the Cream Cheese Filling:
For the filling, take your softened cream cheese and ensure it’s spreadable. This makes it easy to stuff inside the cookies.
7. Stuff the Cookies:
Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of cream cheese in the center, then cover with another rounded tablespoon of dough. Be sure to seal the edges carefully to prevent any filling from escaping while baking!
8. Bake the Cookies:
Place the stuffed dough balls on your prepared baking sheet, spacing them about 2 inches apart. If you’d like, press a few extra chocolate chips and white chocolate chips on top for a lovely finish. Bake the cookies for 10–12 minutes or until the edges are lightly golden but the centers are still soft.
9. Cool and Serve:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This allows them to firm up a bit. Then, transfer them to a wire rack to cool completely. Now you’re ready to enjoy these delicious, chewy cookies with a creamy cheesecake surprise in every bite!
Can I Use Low-Fat Cream Cheese for These Cookies?
Yes, you can use low-fat cream cheese! It will still provide a similar creamy texture and taste, but the cookies may not be as rich. Just make sure it’s well softened for easy handling.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to let them thaw at room temperature before enjoying!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, refrigerate it for about 30 minutes. Chilling the dough will firm it up, making it easier to scoop and shape without sticking to your hands.
Can I Add Nuts to the Cookie Dough?
Absolutely! If you love nuts, feel free to fold in 1/2 cup of chopped nuts like walnuts or pecans along with the chocolate chips. It adds a nice crunch and flavor contrast!