Chocolate Chip Cheesecake Cookies

Ingredients

• 12 oz cream cheese (cubed, keep cold)
• 0.75 cup powdered sugar
• 1 cup butter (room temperature, salted preferred)
• 1 cup light brown sugar
• 0.25 cup granulated sugar
• 1 egg
• 1 egg yolk
• 2 tsp vanilla
• 1 tsp baking soda
• 1 tsp kosher salt
• 2.5 cup all purpose flour
• 2 cup semi-sweet chocolate chips

Steps

1. 1

   Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

2. 2

   In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and powdered sugar, mixing on medium speed for 1-2 minutes until smooth, scraping the sides of the bowl as necessary.

3. 3

   Transfer the cream cheese mixture into a smaller bowl, and place in the refrigerator while you prepare your cookie dough.

4. 4

   Using the same mixing bowl and paddle attachment mix the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes.

5. 5

   Add in the egg, the egg yolk, vanilla, baking soda, and salt, mixing for 1 minute until combined, scraping the sides of the bowl as necessary.

6. 6

   Turn the mixer to low and add in the flour, mixing until just combined.

7. 7

   Stir in the chocolate chips until evenly incorporated.

8. 8

   Using a medium (2-tablespoon) cookie scoop, portion out the dough. Flatten each dough ball into a flat circle.

9. 9

   Scoop 2-teaspoons of the cold cream cheese mixture out and place each scoop in the center of the flattened dough.

10. 10

    Form the dough into a ball around the cream cheese, making sure it’s sealed inside.

11. 11

    Place the cookie dough balls onto the baking sheet 2-inches apart and bake for 9 minutes, or until the edges are golden brown and the tops are just set.

12. 12

    Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

The trick to making the cheesecake filling is keeping the cream cheese cold. Start with cold, cubed cream cheese to save chill time. For a gluten-free version, use a 1-to-1 gluten-free flour blend. Salted butter is preferred by the author, but unsalted can be used if you are sensitive to salt.

Nutrition per serving

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