Cheesecake Chocolate Chip Cookies
These soft cheesecake chocolate chip cookies will delight everyone who tries the recipe!
Servings: 5 - 6 cookies
Ingredients
- 1 cup flour (for flourless, try these Keto Cookies)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar or coconut sugar
- 3 tbsp sugar or additional coconut sugar
- 2/3 cup chocolate chips
- 3 tbsp butter or vegan butter
- 1 1/2 tbsp water
- 1/4 tsp pure vanilla extract (optional)
Cheesecake Filling
- 1/4 cup cream cheese or vegan cream cheese
- 1 1/2 tbsp powdered sugar or erythritol
Instructions
- *The recipe works with white, spelt, or oat flour.First let the cream cheese come to room temperature so it will be easy to stir in the powdered sugar. Beat the filling ingredients until completely smooth. Set aside. Stir all cookie dry ingredients in a large mixing bowl or a stand mixer. Cut in the butter (soft, not melted) and the water. If you are mixing by hand instead of in a stand mixer, it will be very dry at first. Keep mixing and do not add more liquid. After a few minutes, it eventually turns into a crumbly cookie dough (see recipe video above for a visual). Transfer the dough to a large Ziploc and smush into one big ball. Break off smaller pieces, add about a teaspoon of filling, then press more cookie dough on top and roll into tight cookie dough balls. For softer cookies, refrigerate the dough balls until cold. Or skip this step for crispier cookies. Preheat the oven to 325 degrees Fahrenheit. Bake on the center rack for 18 minutes, then let fully cool before handling.View Nutrition Facts
Video
Notes
Readers also really love these Chocolate Crinkle Cookies.
Nutrition
Calories: 240kcal