Super Easy Chocolate Cheesecake Cookies Recipe
These Super Easy Chocolate Cheesecake Cookies combine rich, nutty browned butter with deep chocolate flavor and a luscious cream cheese center for indulgent, soft-baked treats. Chilling the dough ensures thick, gooey cookies with a melted cream cheese surprise inside—perfect for chocolate lovers craving a decadent homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: 6 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
Wet Ingredients
- ¾ cup salted butter
- 1 cup brown sugar
- ⅓ cup white sugar
- 2 eggs
Additional Ingredients
- 1 cup semi-sweet chocolate chips
- 6 tbsp Philadelphia cream cheese (cut into cubes and frozen)
Instructions
- Brown the butter: Melt the salted butter in a saucepan over medium heat. Cook until it turns a golden brown color and emits a nutty aroma, being careful not to burn it.
- Mix the sugars: Transfer the browned butter into a large mixing bowl. Add the brown sugar and white sugar, mixing well to combine thoroughly.
- Add the eggs: Crack the eggs into the bowl and whisk the mixture until it’s smooth and glossy in appearance.
- Add dry ingredients: Gradually incorporate the all-purpose flour, cocoa powder, and baking soda into the wet mixture until a deep chocolate brown dough forms.
- Chocolate chips in: Fold in about 1 cup of semi-sweet chocolate chips evenly throughout the dough.
- Chill the dough: Refrigerate the dough for 1 hour to allow it to firm up, which helps the cookies bake thick and rich.
- Assemble the cheesecake center: Divide the chilled dough into 12 equal portions, then pair them to form 6 large cookie-sized pieces.
- Sandwich cream cheese: Place one frozen cube of Philadelphia cream cheese between two dough portions. Seal the edges tightly and roll into a smooth ball.
- Bake: Preheat the oven to 350°F (175°C). Bake the assembled cookie balls for 12 minutes. The centers should remain soft and gooey when done.
- Cool and serve: Allow the cookies to cool on a wire rack. Store in an airtight container when cooled. These cookies are best enjoyed warm or with a cold glass of milk.
Notes
- Freezing the cream cheese cubes beforehand prevents leakage during baking and ensures a creamy center.
- Chilling the dough is crucial to achieve thick, soft cookies rather than flat ones.
- Watch the browned butter carefully to avoid burning—remove from heat once golden and aromatic.
- For best texture, serve the cookies slightly warm to enjoy the melty cheesecake center.
