Chocolate Chip Cheesecake Cookies

Ingredients:

Cheesecake Filling

• 6 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions:

1. Prepare the cheesecake filling
   In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
   Scoop small teaspoon-sized portions onto a parchment-lined plate and freeze for 30–40 minutes.
2. Make the cookie dough
   Preheat oven to 350°F (175°C).
   In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
   Beat in the egg and vanilla extract.
3. Add dry ingredients
   In a separate bowl, whisk flour, baking soda, and salt.
   Gradually mix into the wet ingredients until just combined.
   Fold in chocolate chips.
4. Assemble the cookies
   Scoop cookie dough, flatten slightly, and place a frozen cheesecake portion in the center.
   Wrap dough around the filling and roll into a ball.
5. Bake
   Place cookies 2 inches apart on a lined baking sheet.
   Bake for 11–13 minutes, until edges are set and centers are soft.
6. Cool
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Storage

• Store in an airtight container in the refrigerator for up to 4 days
• Cookies can be frozen for up to 1 month

Tips

• Chill dough if it becomes too soft
• Do not overbake for a creamy center
• Use mini chocolate chips for more even distribution