Print

Soft Chocolate Chip Cheesecake Cookies with Cream Cheese Swirl

A chocolate chip cheesecake cookie broken in half showing the creamy cheesecake filling and melted chocolate chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake soft, rich chocolate chip cookies featuring a tangy cream cheese swirl throughout for a creamy, cheesecake-like texture.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

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, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, then mix in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  4. Prepare the cheesecake filling: In a medium bowl, beat the 8 ounces of softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  5. Scoop rounded tablespoons of the cookie dough onto the prepared baking sheets, leaving space between them.
  6. Place about 1 teaspoon of the cream cheese mixture onto the center of each dough ball.
  7. Use a knife or toothpick to gently swirl the cream cheese mixture into the cookie dough a few times. Do not over-swirl.
  8. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a thicker swirl, chill the cream cheese mixture for 15 minutes before scooping.
  • Do not overbake; these cookies are best when slightly underdone in the center for a gooey texture.
  • You can substitute half of the chocolate chips with milk chocolate or chopped white chocolate.

Nutrition

Find it online: https://magazinemeal.com/chocolate-chip-cheesecake-cookies/