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Chocolate cheesecake cookies

Super Easy Chocolate Cheesecake Cookies

These cookies are rich, fudgy, stuffed with creamy cheesecake centers, and way easier than they look. Brown butter does the heavy lifting, and the frozen cream cheese trick? Non-negotiable.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 1 hour
Total Time 1 hour 27 minutes
Servings: 6 large cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry
  • 2¼ cups all-purpose flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
Wet
  • ¾ cup salted butter
  • 1 cup brown sugar
  • ⅓ cup white sugar
  • 2 eggs
  • 1 cup semi-sweet chocolate chips
  • 6 tablespoon Philadelphia cream cheese cut into cubes and frozen (I do this the morning of)

Equipment

Method
 

  1. Brown the butter: Melt the salted butter in a saucepan over medium heat. Let it cook until it turns golden brown and smells nutty (keep an eye on it—this happens fast). (WATCH VIDEO BELOW)
  2. Mix the sugars: Transfer the browned butter to a large bowl. Add the brown sugar and white sugar and mix well.
  3. Add the eggs: Crack in the eggs and whisk until smooth and glossy.
  4. Add dry ingredients: Mix in the flour, cocoa powder, and baking soda. The dough should turn a deep chocolate brown.
  5. Chocolate chips in: Fold in about 1 cup of semi-sweet chocolate chips.
  6. Chill the dough: This step matters. Chill the dough for 1 hour so the cookies bake thick and rich.
  7. Assemble the cheesecake center: Divide the dough into 12 equal pieces. Pair them up to make 6 large cookies.
  8. Sandwich one frozen cube of cream cheese between two dough pieces, seal, and roll into a ball.
  9. Bake: Bake at 350°F (175°C) for 12 minutes. The centers will be soft—that’s what we want.
  10. Cool & serve: Let the cookies cool on a rack, then store in an airtight container. Best served with a cold glass of milk… or honestly, even better slightly warm. (WATCH VIDEO BELOW)

Notes

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