How to Make Chocolate Chip Cheesecake Cookies
Step 1: In a medium bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth. Scoop small teaspoon-sized portions onto a lined baking sheet and freeze for at least 30 minutes until firm.
Step 2: In another bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla extract until well combined.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the chocolate chips.
Step 5: Scoop about 2 tablespoons of cookie dough, flatten it slightly, and place a frozen cheesecake ball in the center. Top with a small piece of dough and seal completely, rolling gently into a ball.
Step 6: Place the cookies on a lined baking sheet, spacing them about 2 inches apart. Chill the filled cookies for 20 minutes.
Step 7: Bake in a preheated oven at 350°F (175°C) for 12–14 minutes, until the edges are set and lightly golden but the centers remain soft.
Step 8: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Recipe Variations and Possible Substitutions
Use white chocolate chips or peanut butter chips for a twist.
Add a pinch of cinnamon or espresso powder to the dough for deeper flavor.
Swap semi-sweet chocolate for dark chocolate chunks for a richer taste.
Use gluten-free all-purpose flour to make them gluten-free.
Storage and Reheating Tips
Store cookies in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze baked cookies for up to 2 months.
Warm cookies briefly in the microwave for 10–15 seconds to restore the gooey cheesecake center.
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