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Chocolate Cheesecake Cookies Recipe

Chocolate Cheesecake Cookies Recipe
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★★★★★

4.8 from 6 reviews

These Chocolate Cheesecake Cookies combine rich, fudgy chocolate cookies with a creamy cheesecake filling center. Perfectly balancing the intense cocoa flavor with smooth, sweet cream cheese, they are a decadent treat ideal for any dessert lover. The cookies have a soft, chewy texture with melty chocolate chips and a surprising cheesecake surprise inside.

Ingredients

Scale

Cheesecake Filling

  • 8 tablespoons (4 oz) cream cheese, softened (regular or vegan)
  • 3 tablespoons powdered sugar (icing sugar/confectioner’s sugar)

Chocolate Cookies

  • ½ cup butter, softened (regular or vegan)
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1¼ cup all-purpose flour
  • ⅓ cup 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

  1. Prepare cheesecake filling: Line a plate with parchment paper. In a bowl, combine the softened cream cheese and powdered sugar until the mixture is smooth and creamy. Scoop out 16 heaping teaspoons of the filling onto the parchment paper, flattening each slightly. Freeze them until solid, which will take approximately 45-60 minutes.
  2. Preheat and prep 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 cookie dough.
  3. Make cookie dough: In a large bowl, use a handheld mixer to beat the softened butter, light brown sugar, and granulated sugar until the mixture is soft and fluffy. Add the egg and vanilla extract, mixing until incorporated.
  4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Stir in the semisweet chocolate chips by hand.
  5. Shape cookies with filling: Scoop out cookie dough into 2 tablespoon-sized balls and place them on the prepared baking sheets. Remove the cheesecake filling from the freezer and gently press one piece of filling onto the center of each cookie dough ball. Use your hands to carefully encase the filling completely within the dough, ensuring no filling is exposed. Optionally, press a few extra chocolate chips on top of each cookie for a decorative touch.
  6. Bake cookies: Bake one sheet at a time for 9-12 minutes until the cookies are set but still soft. While one sheet bakes, keep the other sheet of prepared cookies refrigerated to maintain the filling’s firmness.
  7. Cool and serve: Allow the baked cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature for the best cheesecake texture.

Notes

  • If using regular (non-vegan) cream cheese, powdered sugar helps balance the tanginess and sweetness. Adjust the amount slightly if needed.
  • Freezing the cheesecake filling is crucial to prevent it from melting too quickly when baking inside the cookies.
  • You can substitute vegan butter and vegan cream cheese to make this recipe dairy-free and vegan-friendly.
  • Pressing extra chocolate chips on top before baking gives a bakery-style presentation.
  • Store cookies in an airtight container refrigerated for up to 5 days or freeze for longer storage.

Nutrition

Keywords: chocolate cheesecake cookies, chocolate cookies with cheesecake filling, baked cheesecake cookies, chocolate dessert, cookies with cream cheese center

Find it online: https://bakedbylisa.com/chocolate-cheesecake-cookies-recipe/