Cheesecake-filled Chocolate Chip Cookies

April 26, 2023
Blueberry Ombré Cheesecake
June 4, 2024


makes 24-26 cookies

Bake Time:

14 minutes


may be made 3 days in advance or frozen



12 ounces cream cheese, at room temperature

¾ cup sugar

1 teaspoon vanilla

2 teaspoons lemon juice, from 1 lemon

Cookie Dough

8 ounces unsalted butter

½ cup granulated sugar

2 cups light brown sugar

2 large eggs

1 ½ teaspoons pure vanilla extract

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt, plus more for sprinkling

2 ½ cups all-purpose flour

2 tablespoons bread flour

13 ounces chocolate, chopped into small pieces, around 1/3 inch

Preparation Directions

Preheat oven to 350°F. Line two baking sheets with parchment paper, or bake in batches.

In a medium bowl, use a spatula or a spoon to mash and soften the cream cheese. Add the sugar, vanilla, and lemon juice and mix until combined. Scoop up one tablespoon of the mixture onto a parchment-lined baking sheet. Freeze for 45 minutes or until they are no longer sticky to the touch. If made in advance, cover the pan with plastic wrap.

Place the butter into the bowl of a mixer. Use the paddle attachment to beat the butter on medium speed until creamy. Scrape down the sides of the bowl and add the brown sugar and granulated sugar. Beat on medium until combined. Add eggs and vanilla and beat to combine. Mix in the baking soda, baking powder, and salt. Add the all-purpose and bread flours and mix on low speed until combined. Add the chopped chocolate and mix in on low speed.

Scoop up ¼ cup of cookie dough and flatten into a 3-inch disc. Place one ball of filling in the center. Close the cookie dough around the filling. Press to flatten into a 1 ½ – to 2- inch disc. If any cream cheese is visible, add a little more dough to cover or leave as is.

While assembling, if the cookie dough or the filling start to get too soft, place the dough in the fridge or the filling into the freezer it is no longer sticky to the touch.

Place on the lined cookie sheets about 2-inches apart.

Bake at 350°F for 14 minutes. Remove from oven and sprinkle tops with a little salt. Cool on the pan for three minutes and then transfer cookies to a wire cooling rack. These are best eaten warm and may be reheated.