Ingredients
Scale
For the Cheesecake Filling:
- 8 oz cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
For the Chocolate Chip Cookie Base:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
Instructions
- Prepare the Cheesecake Filling:
- In a medium bowl, mix cream cheese, granulated sugar, vanilla extract, flour, and salt.
- Mix until smooth and well combined.
- Refrigerate for 30 minutes to firm up.
- Make the Cookie Dough:
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture.
- Fold in semisweet and milk chocolate chips.
- Chill the dough for at least 1 hour.
- Assemble the Cookies:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Take a tablespoon of cookie dough and flatten it.
- Place a small dollop of cheesecake filling in the center.
- Carefully fold the dough over to seal the filling completely.
- Repeat with remaining dough and filling.
- Bake:
- Place cookies on prepared baking sheets, leaving space between them.
- Bake for 12-15 minutes, until edges are lightly golden.
- Centers should remain soft.
- Remove from oven and let cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Notes
- Temperature Matters: Ensure cream cheese and butter are at room temperature for smooth mixing.
- Chilling is Key: Refrigerate both the filling and cookie dough to prevent spreading and maintain shape.
- Sealing Technique: Carefully seal edges to prevent filling from leaking during baking.
- Storage:
- Refrigerate in an airtight container for 3-5 days
- Freeze for up to 3 months
- Serving Suggestion: Serve with coffee, hot chocolate, or alongside fresh berries.