Chocolate Cheesecake Cookie (Print Version)
# Ingredients:
→ Filling Center
01 -
3/4 cup powdered sugar
02 -
12 oz cream cheese, sliced into chunks
→ Dough Base
03 -
1 cup unsalted butter, softened
04 -
1/4 cup white sugar
05 -
1 cup soft light brown sugar
06 -
1 egg plus 1 extra yolk
07 -
2 teaspoons of vanilla
08 -
1 teaspoon coarse kosher salt
09 -
1 teaspoon baking soda
10 -
2 cups semisweet chocolate chips
11 -
2 1/2 cups plain flour
# Instructions:
01 -
Set your oven to 375°F and lay a sheet of parchment paper over your baking tray.
02 -
In your mixer bowl, combine the cream cheese with the sugar. Blend for 1-2 minutes until smooth and silky, pausing to scrape the sides of the bowl when necessary. Chill the mix in the fridge while working on the dough.
03 -
In the same bowl, cream together the butter, white sugar, and brown sugar for about 2 minutes until fluffy. Toss in the egg, yolk, vanilla, salt, and baking soda, then stir for another minute until combined.
04 -
Switch your mixer to a slow pace and gently add the flour until everything just comes together. Stir the chocolate chips through the dough by hand to finish.
05 -
Scoop about 2 tablespoons of dough, flatten it into a round shape, and place 2 teaspoons of the chilled filling in the middle. Wrap the dough around the filling, sealing it off entirely.
06 -
Put the stuffed cookie dough balls on the parchment, spacing them 2 inches apart. Bake for roughly 9 minutes, or until the edges start turning golden and the tops look set.
07 -
Wait 2-3 minutes before moving the cookies to a wire rack to cool completely.
# Notes:
01 -
They’re tastiest while still warm! Put them in the microwave for 10 seconds if you want a gooey treat.
02 -
It’s best to store them in the fridge, but overnight at room temp is fine if needed.
03 -
Want extra indulgence? Pair with milk or vanilla ice cream.