Have your cheesecake and your cookie too.
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- Yields:
- 2 dz.
- Prep Time:
- 10 mins
- Total Time:
- 1 hr
- Cal/Serv:
- 322
Ingredients
For the cookies
- 1 1/4 c.
(2 1/2 sticks) butter, softened
- 1 c.
packed brown sugar
- 1/2 c.
granulated sugar
- 2 tsp.
pure vanilla extract
- 2
large eggs
- 2 3/4 c.
all-purpose flour
- 1 tsp.
baking soda
- 3/4 tsp.
kosher salt
- 2 c.
semisweet chocolate chips
For cream cheese filling
- 12 oz.
cream cheese, softened
- 1/2 c.
powdered sugar
Pinch kosher salt
Directions
- Step 1Preheat oven to 375º and line a large baking sheet with parchment paper.
- Step 2Make cheesecake filling: Combine cream cheese, powdered sugar, and salt in a small bowl. Mix well until mixture is smooth. Cover with plastic wrap and refrigerate until slightly firm, at least 30 minutes.
- Step 3Make cookie dough: Using an electric mixer, beat butter and sugars until light and fluffy, about 2 minutes. Slowly beat in vanilla extract and eggs.
- Step 4In a separate bowl, mix flour, baking soda, and salt. Stir into butter-sugar mixture. Fold in chocolate chips. Place dough in refrigerator to firm up, 30 to 35 minutes.
- Step 5Make cookies: Scoop about a tablespoon of cookie dough and flatten into a pancake-like circle. Spoon about 2 teaspoons cheesecake filling in the center. Form another tablespoon of cookie dough into a flat circle and place on top of filling. Pinch edges together to seal, then roll filled dough into a ball.
- Step 6Bake cookies for 12 to 15 minutes, or until lightly golden.
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