Ingredients
Scale
For the cookie dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips
For the cheesecake filling:
- 1 package (8 oz) cream cheese, softened
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
Instructions
- Step 1 – Make the cheesecake filling:
In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Scoop out small teaspoon-sized portions and place them on a parchment-lined tray. Freeze for 30 minutes until firm. - Step 2 – Prepare the cookie dough:
In a large mixing bowl, cream the softened butter, brown sugar, and white sugar until fluffy. Add eggs one at a time, beating well after each. Stir in vanilla extract.
In a separate bowl, whisk flour, baking soda, and salt together. Gradually mix the dry ingredients into the wet ingredients until combined. Fold in chocolate chips. - Step 3 – Assemble the cookies:
Take 1 tablespoon of cookie dough and flatten it in your palm. Place a frozen cheesecake ball in the center. Cover it with another tablespoon of dough and seal the edges completely. Roll into a smooth ball. Repeat with remaining dough and filling. - Step 4 – Chill the dough:
Refrigerate the filled dough balls for at least 30 minutes to firm up and reduce spreading during baking. - Step 5 – Bake:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Arrange the cookie balls 2 inches apart. Bake for 12–14 minutes until edges are golden and centers are just set. Let cool on the tray for 5 minutes before transferring to a wire rack.
Notes
Make sure the cheesecake scoops are fully frozen before stuffing to keep the center intact.
Do not overmix the dough after adding the dry ingredients to avoid tough cookies.
For best results, weigh the dough to ensure even baking.
Cookies can be frozen after baking and reheated before serving.
- Prep Time: 25
- Cook Time: 13