Description
Soft, buttery chocolate chip cookies meet a creamy cheesecake center in this irresistible mashup dessert. Perfect for parties, gifting, or whenever you need a little joy baked into your day.
Ingredients
For the Cookies:
1 1/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
For the Cheesecake Filling:
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract
Instructions
Make the Filling – In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Freeze for 20 minutes to firm up.
Mix Dry Ingredients – In a medium bowl, whisk flour, baking powder, baking soda, and salt.
Cream Butter & Sugars – In a large bowl, beat butter, granulated sugar, and brown sugar until fluffy. Mix in egg and vanilla.
Combine & Fold – Gradually add dry ingredients until just combined. Fold in chocolate chips.
Assemble – Scoop 1 tablespoon dough, flatten in your palm, add 1 teaspoon cheesecake filling, and cover with another tablespoon of dough. Seal edges.
Chill & Bake – Place cookies on a parchment-lined sheet, chill for 10 minutes, preheat oven to 350°F (175°C), and bake 10–12 minutes until edges are lightly golden.
Cool & Enjoy – Let cool on the sheet 5 minutes, then transfer to a wire rack.
Notes
Chill the filling well—this keeps it from melting out while baking.
Make sure the dough fully seals the cheesecake center.
Cookies will look slightly underdone when they come out; they’ll finish cooking as they cool.
Store in an airtight container at room temp for 3 days, in the fridge for 5, or freeze for up to 2 months.