Ingredients
- 1 cup unsalted butter, softened
- 3 cups all-purpose flour
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1/4 cup powdered sugar (for cheesecake filling)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a bowl, beat softened cream cheese with powdered sugar and 1/2 teaspoon vanilla extract until smooth. Chill until firm.
- In another bowl, cream butter with granulated and brown sugars until light and fluffy. Add eggs and 1.5 teaspoons vanilla and mix well.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients. Stir in chocolate chips.
- Scoop cookie dough into balls and flatten slightly. Place a chilled portion of cheesecake filling in the center and wrap the dough around it, sealing well.
- Arrange stuffed dough balls on prepared sheets. Chill for 10–15 minutes.
- Bake for 9–13 minutes or until edges are golden. Let cool on the pan briefly before transferring to a wire rack.
Notes
- Use full-fat block cream cheese for best texture and flavor.
- Chill or freeze the filling to prevent leakage.
- Try adding lemon zest, cocoa, or crushed Oreos to the filling for variations.
- Use a cookie scoop for uniform size and even baking.
- Reheat for 10 seconds in the microwave for a melty center.
- Prep Time: 30 minutes
- Cook Time: 13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
