Cheesecake Chocolate Chip Cookies
These rich and chewy cookies feature a creamy cheesecake center, offering a delightful twist on the classic chocolate chip cookie.
Ingredients
For the Dough
- 2 sticks Unsalted butter, room temperature Use high-quality unsalted butter for a richer taste.
- 3/4 cup Brown sugar
- 1/2 cup Granulated sugar
- 3.4 oz Cheesecake instant pudding mix Plain cheesecake or vanilla pudding is preferred.
- 2 tsp Vanilla extract Divided use.
- 2 large Eggs Room temperature is best.
- 2.5 cups All-purpose flour For a chewier result, substitute up to 20% with bread flour.
- 2 tbsp Nonfat dried milk powder
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Semisweet chocolate chips
For the Cream Cheese Filling
- 8 oz Full-fat cream cheese, softened Do not substitute with low-fat versions.
- 3 tbsp Powdered sugar For sweetening the filling.
Instructions
Prepare the cheesecake filling
- In a bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon of vanilla until completely smooth. Transfer the filling to a piping bag or a resealable plastic bag with the corner snipped off for neat stuffing.
Cream the butter and sugars
- In a stand mixer fitted with the paddle, beat room-temperature butter with brown sugar and granulated sugar until light and fluffy, about 3–5 minutes.
Add eggs and vanilla
- Add the eggs one at a time, mixing to combine, then add the remaining 1 teaspoon vanilla. Mix until incorporated.
Whisk dry ingredients
- In a separate bowl, whisk together flour, instant cheesecake pudding mix, nonfat dried milk powder, baking soda, baking powder, and salt until uniform.
Combine dough and fold in chips
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture until a soft dough forms. Fold in the semisweet chocolate chips by hand with a spatula.
Stuff the cookies
- Using a 5-ounce scoop, portion dough and press a shallow well in the center. Pipe about 1 tablespoon of the cream cheese filling into the well, then fold the edges of the dough over the filling and seal, forming a ball.
Chill the dough balls
- Refrigerate the stuffed dough balls for at least 30 minutes to help them keep their shape during baking.
Bake
- Preheat oven to 375°F. Arrange 4–6 cookies per sheet with space between them. Bake for 10–12 minutes, until edges are golden but centers still look slightly soft.
Notes
Store baked cookies in an airtight container at room temperature for up to 3 days. For freezing, form and stuff the dough balls, then freeze on a tray and transfer to a freezer bag for up to 3 months.