Chocolate Chip Cheesecake Cookies - treasuresrecipes.com

Ingredient breakdown

Understanding what each ingredient does helps you keep that ideal texture every time.

Cream cheese (4 oz): Adds tangy richness and that classic cheesecake flavor; the fat content keeps the center creamy instead of drying out.
Granulated sugar (2 tbsp): Sweetens the filling without thinning it too much.
Vanilla extract (1/2 tsp): Enhances the cheesecake flavor and rounds out the tang.

All-purpose flour (1 1/2 cups): Provides structure so the cookies hold the filling.
Baking soda (1/2 tsp): Gives a bit of lift and helps the edges crisp while centers stay soft.
Salt (1/4 tsp): Balances sweetness and deepens flavor.
Unsalted butter, softened (1/2 cup): Essential for flavor, tenderness, and those slightly crisp edges.
Light brown sugar (1/2 cup): Adds moisture, chewiness, and a hint of caramel flavor.
Granulated sugar (1/4 cup): Helps with spread and slight crunch on the edges.
Egg, room temperature (1 large): Binds the dough and provides richness.
Vanilla extract (1 tsp): Classic cookie flavor that pairs with chocolate and cream cheese.
Semi-sweet chocolate chips (1 cup): Melt into pockets of chocolate throughout the cookie; semi-sweet keeps them from being overly sweet.

Together, these ingredients create a dough that’s soft but sturdy enough to wrap around the filling without tearing.

In a small bowl, combine 4 ounces softened cream cheese, 2 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract.
Beat with a hand mixer until completely smooth and creamy, with no lumps.
Cover and refrigerate while you prepare the cookie dough.

Chilling the filling helps it firm up so it’s easy to scoop and less likely to squish out when you enclose it in dough.

In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In a large mixing bowl, add the softened butter, brown sugar, and 1/4 cup granulated sugar.
Cream the butter and sugars with a hand or stand mixer on medium speed until light, fluffy, and a bit paler in color, 2–3 minutes. This step traps air and gives the cookies a softer texture.
Beat in the egg and 1 teaspoon vanilla extract until smooth.
Add the dry ingredients and mix on low speed just until no streaks of flour remain; do not overmix.
Fold in the chocolate chips until evenly distributed.

You should have a soft, slightly sticky dough that still holds together easily when scooped.

Chilling is crucial: warm dough spreads too much and can’t hold the cheesecake center, while chilled dough bakes thicker with better texture.

Preheat your oven to 350°F (175°C).
Line one or two baking sheets with parchment paper to prevent sticking and encourage even browning.

Scoop the chilled cookie dough into portions of about 1 1/2 tablespoons each (a medium cookie scoop works well).
Take one dough portion and flatten it gently in your palm into a thick disc.
Scoop about 1 teaspoon of the chilled cheesecake filling and place it in the center of the disc.
Fold the dough up and around the filling, pinching the seams to fully seal it. Make sure no cream cheese is exposed.
Roll the filled dough gently between your hands to form a smooth ball.
Place on the prepared baking sheet, leaving about 2 inches of space between cookies to allow for spreading.

Repeat with the remaining dough and filling. Sealing well is one of the biggest tips across cheesecake-stuffed cookie recipes to prevent leaking.

Bake the cookies for 10–12 minutes, rotating the pan halfway through if needed for even browning.
The edges should be set and lightly golden, while the centers should still look a bit soft and slightly puffed. (They will deflate and set as they cool.)

Avoid baking until uniformly golden brown—overbaking dries out the cookie and cheesecake center.

Let the cookies cool on the baking sheet for about 5 minutes; they’ll firm up enough to move without breaking.
Transfer them to a wire rack to cool completely—or enjoy them slightly warm for extra gooey centers.

Once cool, the cookies will have a soft, chewy crumb and a creamy, cheesecake-like center that’s still pleasantly soft.

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