Description
Indulge in the rich, fudgy goodness of our Chocolate Cheesecake Cookies, featuring a creamy cheesecake filling nestled inside soft, chocolate cocoa cookies studded with chocolate chips. These cookies combine the decadence of cheesecake with the comforting texture of homemade chocolate cookies, baked to perfection for a delightful treat perfect for any occasion.
Ingredients
Cheesecake Filling
- 8 Tablespoons (4oz) (113 g) cream cheese, softened (regular or vegan)
- 4 Tablespoons (30 g) powdered sugar (icing sugar/confectioner’s sugar)
Chocolate Cookies
- ½ cup (105 g) butter, softened (regular or vegan)
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla bean paste
- 1¼ cup (157 g) all-purpose flour
- ⅓ cup (28 g) unsweetened Dutch processed cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup semisweet chocolate chips or chopped chocolate (may substitute dark or white chocolate)
Instructions
- Prepare the Cheesecake Filling: Line a plate with parchment paper. In a bowl, combine softened cream cheese and powdered sugar until smooth and well blended. Using a teaspoon, portion out 16 heaping teaspoons of the filling onto the parchment paper, slightly flattening each ball. Place in the freezer and freeze until solid, which will take approximately 45-60 minutes.
- Preheat the Oven and Prepare Baking Sheets: When the cheesecake filling is nearly solid, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prepare for the cookies.
- Make the Cookie Dough: In a large bowl, use a handheld mixer to beat softened butter with light brown sugar and granulated sugar until the mixture is soft and fluffy. Add the egg and vanilla bean paste, beating until incorporated.
- Add Dry Ingredients: Sift together the all-purpose flour, unsweetened Dutch processed cocoa powder, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough. Fold in the semisweet chocolate chips.
- Form the Cookies with Filling: Scoop the cookie dough into 2-tablespoon sized balls and place them spaced on the lined baking sheets. Remove the cheesecake filling from the freezer and gently press one cheesecake ball onto each cookie dough ball. Using your hands, carefully wrap the cookie dough around the cheesecake filling so it is completely enclosed. For a bakery-style finish, press a few extra chocolate chips onto the tops of the cookies.
- Bake the Cookies: Bake one sheet of cookies at a time in the preheated oven for 9-12 minutes until the cookies are set but still soft. Keep the second sheet of unbaked cookies in the refrigerator while the first batch is baking to maintain dough firmness.
- Cool and Serve: After baking, allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy these decadent Chocolate Cheesecake Cookies warm or at room temperature.
Notes
- For vegan cheesecake filling, ensure that your vegan cream cheese is firm enough to hold shape; chilling the filling longer may be required.
- You can substitute chocolate chips with dark or white chocolate according to preference.
- Pressing extra chocolate chips on top of the cookie before baking creates an attractive bakery-style appearance.
- Freezing the cheesecake filling helps maintain the shape when wrapping with cookie dough, preventing leakage.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
