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Soft Chocolate Chip Cheesecake Cookies

Soft Chocolate Chip Cheesecake Cookies

These Chocolate Chip Cheesecake Cookies combine the best of two desserts — soft, gooey chocolate chip cookies with a creamy, tangy cheesecake filling inside. A perfect indulgent treat for cookie lovers who crave something extra special!
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 cookies
Calories 534 kcal

Equipment

  • hand mixer or stand mixer
  • mixing bowls
  • baking sheets
  • parchment paper
  • Cookie scoops
  • wire cooling rack

Ingredients
  

  • 1 cup unsalted butter barely softened
  • 1 cup light brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs cold
  • 1 tablespoon vanilla extract
  • 3 1/4 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 3/4 teaspoon fine sea salt or 1 teaspoon kosher salt
  • 1 cup semi-sweet chocolate chips
  • 8 ounces cream cheese cold
  • 1/4 cup granulated sugar for cheesecake filling
  • 1 teaspoon vanilla extract for cheesecake filling

Instructions
 

  • In a small mixing bowl, combine the cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla. Beat for about 2 minutes until light and fluffy.
  • Using a small cookie scoop (1 to 1½ tablespoons), scoop 12 portions of filling onto a parchment-lined baking sheet. Flatten each slightly and freeze for about 20 minutes.
  • Preheat oven to 350°F (177°C) and line two baking sheets with parchment paper.
  • In a large bowl, beat butter, brown sugar, and granulated sugar for 1 minute. Add eggs and vanilla and mix just until combined.
  • Add flour, baking soda, salt, and cornstarch. Mix on low speed until combined. Fold in chocolate chips. If dough is too sticky, add 1–2 tablespoons more flour.
  • Scoop 24 cookie dough balls (about 2 tablespoons each). Flatten 12, place one frozen cheesecake disc in the center, then top with another dough ball and seal edges completely. Chill in refrigerator for 30 minutes.
  • Place 6 cookies per baking sheet and bake 10–12 minutes, or until golden on the edges but soft in the center. Let cool on pan for 10 minutes before transferring to a wire rack.

Notes

Tips:
• Don’t overbake—cookies should look slightly underdone for the softest centers.
• Make ahead: Cookie dough can be prepped and refrigerated for up to 2 days before baking.
• Freeze baked cookies up to 2 months; thaw at room temperature before serving.