Cheesecake Cookies (Print Version)
# Ingredients:
01 -
Unsalted butter: 1 cup (2 sticks), softened.
02 -
Granulated sugar: 1 cup (for cookie dough) + 1/4 cup (for cheesecake filling).
03 -
Brown sugar: 1 cup, packed.
04 -
Large eggs: 2.
05 -
Vanilla extract: 2 tsp (for cookie dough) + 1 tsp (for cheesecake filling).
06 -
All-purpose flour: 3 cups.
07 -
Baking soda: 1 tsp.
08 -
Salt: 1/2 tsp.
09 -
Semisweet chocolate chips: 2 cups.
10 -
Cream cheese: 8 oz, softened.
# Instructions:
01 -
In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 tsp vanilla extract until smooth. Set aside.
02 -
In a large bowl, cream together the softened butter, 1 cup granulated sugar, and 1 cup brown sugar until light and fluffy.
03 -
Add the eggs one at a time, beating well after each addition. Stir in 2 tsp vanilla extract.
04 -
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 -
Fold in the chocolate chips.
06 -
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
07 -
Scoop a tablespoon of cookie dough, flatten it slightly, and add a teaspoon of the cheesecake filling to the center.
08 -
Take another tablespoon of cookie dough, flatten it, and place it on top of the filling, sealing the edges.
09 -
Place the filled cookies on the prepared baking sheets, leaving about 2 inches of space between each.
10 -
Bake the cookies for 12-15 minutes, or until the edges are golden brown and the centers are set.
11 -
Cool the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
Best enjoyed fresh, but can be stored in an airtight container for up to 5 days.
02 -
For warm, gooey cookies, microwave for 10-15 seconds before serving.
03 -
Chill the dough for 30 minutes before baking to prevent excessive spreading.