Chocolate Chip Cheesecake Cookie 

These Chocolate Chip Cheesecake Cookies are a delightful fusion of two beloved desserts: the classic chocolate chip cookie and creamy cheesecake. They deliver a crunchy, golden edge with a soft, chewy interior and a luscious swirl of cheesecake hidden inside. Each bite surprises you with a rich, tangy center surrounded by melty chocolate chips, making them irresistibly satisfying dessert bites. 

Full Recipe:

Ingredients

Cheesecake Filling:

• 8 oz cream cheese, softened (high quality is best)

• ¼ cup powdered sugar

• ½ tsp vanilla extract 

Cookie Dough:

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup light brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs, at room temperature

• 2 tsp pure vanilla extract

• 2¾ cups all purpose flour, sifted

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 2 cups semi sweet chocolate chips 

Directions

1. Make the cheesecake filling: Beat together softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Cover and chill in the fridge.

2. Prepare the cookie dough:

   • Cream together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

   • Add the eggs, one at a time, beating well after each; then mix in vanilla.

3. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture and stir until just combined.

4. Fold in chocolate chips until evenly distributed throughout the dough.

5. Assemble the cookies:

   • Preheat oven to 350 °F (175 °C). Line baking sheets with parchment.

   • On your hand, flatten about 2 tablespoons of dough, place a small dollop (~1 tsp) of cheesecake filling in the center, then cover with another tablespoon of dough. Seal the edges to encase the filling entirely.

6. Bake for 12–14 minutes, until edges are golden and centers are slightly underbaked (they’ll firm up as they cool).

7. Cool and serve: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. 

Nutrients

• Total yield: about 24 cookies

• Calories per cookie: approximately 200–220 kcal (depends on cookie size and specific ingredient brands)