Description
A sophisticated twist on classic chocolate chip cookies with a rich, creamy cheesecake center. These cookies balance a golden, crisp exterior with a tender dough and custard-like filling, perfect for autumn comfort desserts.
Ingredients
6 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract
pinch salt
2 1/2 cups all purpose flour
1 tbsp cornstarch
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup chocolate chips (milk or dark chocolate)
Instructions
Preheat oven to 350°F (180°C)
In a bowl, mix cream cheese, powdered sugar, vanilla extract, and pinch salt until smooth
Set cheesecake filling in refrigerator to firm for 15 minutes
In separate bowl, whisk flour, cornstarch, baking soda, baking powder, and fine salt
Cream softened butter and granulated sugar until fluffy
Beat in eggs one at a time, then add dry ingredients to form dough
Roll dough into balls (about 2 tbsp each)
Use thumb to create cavity in center of each dough ball
Fill with spoonful of chilled cheesecake mixture
Top with chocolate chips and press to seal
Bake on parchment-lined sheets for 12 minutes
Cool on sheet for 5 minutes before transferring to rack
Notes
For best results, refrigerate dough after filling before baking
Use real Madagascar vanilla for enhanced flavor
Store cookies in airtight container for up to 3 days
Freeze unbaked cookies for up to 2 months (bake from frozen for 14 minutes)
- Prep Time: 30
- Cook Time: 20
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American