Chocolate Chip Cheesecake Cookies (Print Version)
# Ingredients:
01 -
12 ounces cream cheese, diced.
02 -
3/4 cup confectioners' sugar.
03 -
1 cup butter, softened.
04 -
1 cup light brown sugar.
05 -
1/4 cup white sugar.
06 -
1 egg.
07 -
1 egg yolk.
08 -
2 teaspoons vanilla flavoring.
09 -
1 teaspoon baking soda.
10 -
1 teaspoon sea salt.
11 -
2 1/2 cups all-purpose flour.
12 -
2 cups semi-sweet chocolate chips.
# Instructions:
01 -
Get your oven hot at 375°F (190°C) and put parchment paper on a cookie sheet.
02 -
Beat the cream cheese with confectioners' sugar using a stand mixer's paddle for about 1-2 minutes till it's smooth. Wipe down the bowl edges when needed. Put this mix in a small bowl and chill it while you make the cookie batter.
03 -
Using the same bowl, mix the softened butter with both brown and white sugars for 2 minutes at medium speed.
04 -
Toss in the egg, yolk, vanilla flavoring, baking soda, and salt. Give it a good mix for a minute until everything's combined. Don't forget to clean the sides of the bowl.
05 -
Turn down the mixer speed and gradually add flour, mixing just until it comes together. Stir in the chocolate chips carefully so they spread evenly.
06 -
Scoop out dough with a medium cookie scoop. Press each scoop flat, drop about 2 teaspoons of the cold cream cheese mix in the middle, then wrap the dough around it to make a ball. Make sure the edges are sealed tight.
07 -
Set your filled dough balls on the ready cookie sheet with 2 inches between them. Cook for 9 minutes until you see golden brown edges and the tops look just set.
08 -
Let them sit on the hot sheet for 2-3 minutes, then move them to a wire rack to finish cooling.
# Notes:
01 -
Keep your cookies in a sealed container in the fridge for up to 5 days. Want them extra tasty? Pop them in the microwave for 10 seconds before eating.
02 -
Even though they've got cream cheese inside, these cookies can stay out overnight without any problems.