Ingredients
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Cookie Dough:
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ½ cup dark or milk chocolate chunks (optional)
Instructions
In a medium bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
Add powdered sugar and vanilla extract, then mix until fully incorporated and silky.
Line a baking sheet with parchment paper. Scoop small teaspoons of the cheesecake mixture onto the tray, making about 12-15 dollops.
Freeze for at least 1 hour or until firm. This step is crucial—it keeps the cheesecake filling from melting into the cookie dough too quickly.
In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with a mixer.
Add in the egg, egg yolk, and vanilla extract, beating well after each addition. The extra egg yolk adds richness and chewiness to the cookies.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Overmixing can make the cookies dense.
Fold in chocolate chips and chocolate chunks using a spatula.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm.
Place a frozen cheesecake filling piece in the center.
Take another scoop of dough, flatten it, and place it over the filling. Pinch the edges to completely seal the cheesecake inside.
Roll the stuffed cookie gently into a ball and place it on the prepared baking sheet, leaving 2 inches of space between each cookie.
Bake for 12-14 minutes, or until the edges are golden brown but the center still looks slightly underbaked. The residual heat will finish baking them after they come out.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
Serve warm for the ultimate gooey, melty experience, or let them cool for a more structured bite.
Store leftovers in an airtight container for up to 5 days, or freeze for later enjoyment.
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 12-14 minutes
Nutrition
- Calories: 320
- Sugar: 26g
- Fat: 16g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g