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Mix two favorite sweets together with this decadent chocolate cheesecake cookie combo. The chocolatey cookie bottom holds a smooth, tangy cheesecake center, making a mouthwatering snack that'll win over fans of both treats. You'll love how these two classics work together to create something even better.
I whipped these up for my kid's party, and they vanished right away - much faster than anything else we served. They've now become our go-to treat whenever we want to celebrate or just need something sweet late at night.
What You'll Need
- All purpose flour: Gives these cookies their soft but sturdy base
- Cocoa powder: Adds that rich chocolate taste we all crave
- Baking soda: Makes the cookies puff up just right
- Salt: Brings out flavors and cuts through sweetness
- Unsalted butter: Adds a buttery taste and lets you manage saltiness
- Granulated sugar: Sweetens and helps form those crackly tops
- Egg: Holds everything together
- Vanilla extract: Makes both the cookie and filling taste better
- Milk: Keeps everything moist and tender
- Chocolate chips: Creates little melty surprises in every bite
- Cream cheese: The star of the filling (full fat works best)
- Powdered sugar: Makes the filling smooth and sweet
Baking Instructions
- Get Ready:
- Turn your oven on to 350°F and put parchment on your cookie sheets. This stops sticking and makes cleanup way easier. Get everything measured out before you start.
- Combine Dry Stuff:
- Stir flour, cocoa, baking soda, and salt in a bowl until they're all mixed up. This gets rid of lumps and makes sure your cookies rise evenly.
- Mix Butter and Sugar:
- Beat your soft butter with sugar for about 3 minutes till it's fluffy. Don't skip this - it's what makes your cookies light instead of dense.
- Add Wet Stuff:
- Put in the egg, vanilla, and milk until everything's mixed. Don't worry if it looks a bit weird now - it'll come together soon.
- Finish the Cookie Mix:
- Slowly add your dry mix to the wet stuff, stirring just enough to combine. Don't go crazy with mixing or your cookies will get tough. Fold in chips with a spatula.
- Make the Filling:
- Beat cream cheese with powdered sugar and vanilla until it's smooth. Make sure your cream cheese is soft or you'll end up with lumps.
- Shape Your Cookies:
- Grab spoonfuls of dough, roll them into balls, and put them on your trays. Push your thumb into each one to make a little cup for filling.
- Fill Each Cookie:
- Spoon some of the cream cheese mix into each dent, but don't pile it too high. It'll puff up while baking.
- Bake Them:
- Cook for 10-12 minutes until the cookies feel set around the edges but still soft in the middle. The filling should look just barely done.
- Let Them Cool:
- Leave cookies on the hot tray for 5 minutes, then move to a cooling rack. The filling needs this time to set up properly.
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Whenever I taste chocolate and cream cheese together, I think about my grandma who always brought chocolate cheesecake to family dinners. I still use her old mixing bowls when I make these cookies, and somehow they turn out even tastier with that little bit of family history mixed in.
Keeping Them Fresh
Keep these in the fridge in an airtight container since they've got cream cheese in them. Put some parchment between layers so they don't stick together.
Prep In Advance
You can make the dough up to 3 days early and keep it in the fridge. The filling can be made a day ahead too. Just cover both separately. When you're ready to bake, let the dough sit out for about 20 minutes so it's easier to work with.
Flavor Variations
During the holidays, try adding a tiny bit of peppermint extract to the dough. The mix of chocolate and mint makes a really refreshing twist on the original.
For coffee lovers, mix some instant espresso powder into your milk before adding it to the dough. It makes the chocolate taste even better without making your cookies taste like coffee.
Want to make them fancier? Try drizzling some melted white chocolate on top after they cool, or sprinkle some chocolate shavings on the filling before you bake them.
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Frequently Asked Questions
- → How do I make sure the filling stays in place?
Press into the dough deep enough to hold the cream securely. Chill your mixture if it feels sticky before baking to avoid overflows.
- → Is there another flour option?
Sure, a gluten-free mix works well. Just stay away from anything grainy, like almond flour, to keep the right texture.
- → What’s the best way to store them?
Pop them into a sealed container and store them in the fridge for up to five days. The cream cheese filling stays fresh this way.
- → Can I freeze them instead?
Definitely! Lay them out flat on a baking sheet to freeze, then transfer to a container. Defrost them in the fridge before eating.
- → What extras can I toss into the dough?
Go for crushed nuts, extra chips, or dried berries to switch up the flavor and texture!