Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- In a large mixing bowl, combine the softened cream cheese, unsalted butter, granulated sugar, and vanilla extract. Beat until smooth and creamy.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add to the creamy filling and stir until just combined. Fold in chocolate chips.
- Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough, roll into balls, and place half on a baking sheet. Create a small indentation in each, fill with cheesecake filling, and top with another ball of dough.
- Bake for 12-15 minutes or until golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Refrigerate for up to a week or freeze for up to 2 months, separating layers with parchment paper.
- Experiment with different chocolate chip variations such as white chocolate or nuts for added texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 170 Kcal
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg