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Ultimate Chocolate Chip Cheesecake Cookies – Soft & Creamy

Close-up of soft, thick chocolate chip cheesecake cookies stacked, showing the creamy white filling inside.
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These cookies combine the rich flavor of chocolate chips with the creamy goodness of cheesecake for the ultimate dessert. They are soft, slightly tangy, and perfect for satisfying sweet cravings.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
  3. Beat in the egg, vanilla extract, and almond extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
  5. In another bowl, beat the softened cream cheese and powdered sugar until smooth. This forms the cheesecake filling.
  6. To make the cookie dough, scoop about 1 tablespoon of the chocolate chip cookie dough and flatten it slightly in your palm.
  7. Place about 1 teaspoon of the cream cheese mixture in the center of the dough.
  8. Fold the cookie dough around the filling to completely enclose the cheesecake center. Roll gently into a ball.
  9. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
  10. Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers will look slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For an extra tangy cheesecake flavor, add 1/2 teaspoon of lemon zest to the cream cheese filling mixture.
  • If you want bakery style cheesecake cookies, chill the dough balls for 30 minutes before baking to help them hold their shape better.
  • You can substitute semi-sweet chocolate chips with milk chocolate or dark chocolate chips based on your preference.

Nutrition

Find it online: https://carlacooking.com/cheesecake-cookies-recipe-soft-creamy/