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This indulgent cookie creation combines two beloved desserts into one irresistible treat. The classic chocolate chip cookie dough wraps around a creamy cheesecake center, creating a delightful surprise with every bite. When you pull them apart, the cheesecake filling stretches into tempting, gooey strings that will have everyone reaching for seconds.
I first made these cookies for my nephew's birthday party, and they disappeared faster than any other dessert. Now they're requested at every family gathering, and I always keep a batch in the freezer for unexpected guests or late-night cravings.
Ingredients
For the Cookie Dough
- All purpose flour: Provides the perfect structure without being too dense
- Baking soda: Ensures the right amount of rise while maintaining chewy centers
- Salt: Balances the sweetness and enhances the chocolate flavor
- Melted unsalted butter: Creates a richer texture than softened butter
- Brown sugar: Adds moisture and a caramelized flavor
- Granulated sugar: Creates those crispy edges everyone loves
- Vanilla extract: Enhances all the flavors, look for pure extract not imitation
- Whole egg plus extra yolk: Makes these cookies exceptionally tender
- Chocolate chips: Use semisweet for the perfect balance of sweet and bitter
For the Cheesecake Filling
- Cream cheese: Must be fully softened to avoid lumps
- Granulated sugar: Sweetens without adding moisture
- Vanilla extract: Complements both the cheesecake and cookie flavors
Step-by-Step Instructions
- Preheat Oven:
- Set your oven to 325°F rather than the typical 350°F for cookies. This lower temperature allows the cookies to bake evenly without the edges burning before the centers are done. Line your cookie sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare Cookie Dough:
- In a medium bowl whisk together the flour baking soda and salt until well combined. In a larger bowl cream together the melted butter brown sugar and granulated sugar until smooth and no sugar lumps remain about 2 minutes. Add the vanilla extract whole egg and egg yolk beating until the mixture lightens in color and becomes fluffy. Gradually incorporate the dry ingredients mixing just until no flour streaks remain. Gently fold in the chocolate chips distributing them evenly throughout the dough.
- Make Cheesecake Filling:
- In a separate bowl beat the softened cream cheese with an electric mixer until completely smooth. Add the granulated sugar and vanilla extract continuing to beat until fully incorporated and silky. The filling should be soft enough to scoop but firm enough to hold its shape.
- Assemble Cookies:
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Create a small well in the center using your thumb. Place about 1 teaspoon of the cheesecake filling in the well being careful not to overfill. Take another portion of cookie dough flatten it and place it on top of the filling. Gently seal the edges by pinching them together ensuring no filling is exposed. Roll between your palms to form a ball and place on the prepared cookie sheet allowing at least 2 inches between cookies.
- Bake to Perfection:
- Place the cookies in your preheated oven and bake for 15 to 18 minutes. Look for golden brown edges while the centers may still appear slightly underdone. This ensures they stay soft after cooling. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This crucial step allows them to set properly without breaking.
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The first time I served these at a family dinner my grandmother declared them the best cookies she'd ever tasted in her 85 years. The secret is using high quality vanilla extract in both the dough and filling it creates a harmonious flavor that makes these cookies truly special.
Make Ahead and Storage
These cookies actually improve with a little time. The flavors meld beautifully after resting for a day. Store completely cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage refrigerate for up to a week though the texture is best when you bring them to room temperature before serving. You can also freeze the baked cookies for up to 3 months wrapped individually in plastic wrap and stored in a freezer bag.
Troubleshooting Tips
If your cheesecake filling keeps leaking during baking you might be overfilling or not sealing the edges properly. Try using less filling and ensure you pinch the cookie dough together firmly around all edges. Chilling the assembled cookies for 15 minutes before baking can also help prevent leakage by solidifying the filling slightly. If your cookies spread too much your butter might be too warm or you might need an extra tablespoon of flour in your dough.
Serving Suggestions
These cookies are substantial enough to serve as a dessert rather than just a snack. For an unforgettable dessert experience warm them slightly in the microwave for 10 seconds and serve with a scoop of vanilla ice cream on the side. The contrast between the warm cookie and cold ice cream is magical. They also pair beautifully with coffee especially a rich dark roast that balances the sweetness.
Flavor Variations
Once you master the basic recipe try these delicious variations. For a turtle cheesecake version add chopped pecans to the cookie dough and drizzle baked cookies with caramel sauce. For a cookies and cream twist mix crushed Oreos into the cheesecake filling. During the holidays add peppermint extract to the cheesecake filling and top with crushed candy canes for a festive treat that disappears fast at any gathering.
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Frequently Asked Questions
- → How do I prevent the cookies from spreading too much?
Chill the cookie dough for at least 30 minutes before assembling and baking. This helps the cookies maintain their shape during baking.
- → Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to balance the flavors.
- → What is the best way to soften cream cheese for the filling?
Let the cream cheese sit at room temperature for 30-60 minutes, or microwave it in 10-second intervals until soft but not melted.
- → Can I freeze these cookies?
Yes, you can freeze the assembled cookie dough balls or baked cookies in an airtight container for up to 3 months. Thaw before baking or serving.
- → Why do you recommend flaky sea salt on top?
The flaky sea salt enhances the sweetness and adds a delightful texture contrast to the cookies.