Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup cream cheese, softened
- 2 cups chocolate chips
Instructions
- In a mixing bowl, combine cream cheese with 1/4 cup of the sugar until smooth and creamy to form the cheesecake filling.
- In another bowl, cream together the softened butter, remaining sugars, and vanilla extract. Beat in the egg and then gradually add flour, baking soda, and salt, stirring until just combined. Fold in chocolate chips.
- Preheat your oven to 350°F (175°C). Drop a tablespoon of cookie dough onto a baking sheet, flatten slightly, add a scoop of the cream cheese mixture in the center, and cover with more cookie dough, sealing the edges.
- Bake for 10-12 minutes or until edges are lightly golden. Cool on the baking sheet a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to 2 weeks or freeze for up to 3 months layered with parchment paper to prevent sticking.
- These cookies can be served with vanilla ice cream or fresh berries for an added treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg