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Cheesecake Cookies with Chocolate Chips

These Irresistible Cheesecake Cookies with Chocolate Chips are warm, gooey, and filled with a rich cheesecake filling, offering a delightful treat for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 ounces cream cheese, brought to room temperature Ensure the cream cheese is softened for easy mixing.
  • 1 cup granulated sugar Add to the cream cheese mixture gradually.
For the Cookie Dough
  • 1/2 cup unsalted butter, also at room temperature Butter should be softened, not melted.
  • 1 large egg Room temperature egg works best.
  • 1 teaspoon vanilla extract For enhanced flavor.
  • 1 1/4 cups all-purpose flour Sift before adding for better texture.
  • 1/2 teaspoon baking powder Helps the cookies to rise.
  • 1/4 teaspoon salt Enhances overall flavor.
  • 1 1/2 cups semi-sweet chocolate chips Can substitute with dark chocolate chips for richer flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, beat the softened cream cheese until smooth.
  3. Gradually mix in granulated sugar to maintain a creamy texture.
  4. In another large bowl, cream together the softened butter, granulated sugar, and vanilla extract until light and fluffy.
  5. Add the egg, mixing thoroughly until completely blended.
  6. Sift the all-purpose flour, baking powder, and salt together, then gradually add this to the butter mixture.
  7. Gently fold in the chocolate chips.
Baking
  1. Using a cookie scoop, place balls of dough onto a parchment-lined baking sheet.
  2. Make a small indentation in each dough ball and fill these with a dollop of the cream cheese mixture.
  3. Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown.

Notes

Serve warm with a sprinkle of powdered sugar on top and pair with vanilla ice cream. These cookies keep fresh for about a week in an airtight container at room temperature. For longer storage, refrigerate or freeze up to three months.