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These chocolate chip cheesecake cookies combine buttery cookie dough with a creamy cheesecake surprise center. The frozen cream cheese filling creates perfect pockets of tangy sweetness within each soft, chocolate-studded cookie.
Essential Ingredients Guide
- Cream cheese: Full-fat, room temperature
- Butter: Softened but still cool
- Flour: Measure carefully for right texture
- Chocolate chips: Quality matters here
- Eggs: Room temperature for best mixing
Step-by-Step Method
Create Filling
- Beat cream cheese until smooth
- Add sugar gradually
- Portion and freeze completely
- Keep frozen until needed
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Make Cookie Dough
- Cream butter and sugars properly
- Add eggs one at a time
- Mix in dry ingredients gently
- Fold in chips carefully
- Chill if too soft
Assembly
- Flatten dough portions
- Center frozen filling
- Seal edges completely
- Chill before baking
- Space well on sheets
Storage Tips
Freeze unbaked assembled cookies for up to three months. Bake directly from frozen.
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Years of perfecting these cookies taught me that maintaining proper temperatures throughout the process creates the perfect contrast between cookie and filling textures.
Frequently Asked Questions
- → Why freeze the cream cheese filling?
- Freezing makes it easier to handle and helps prevent it from melting into the cookie dough while baking.
- → Can I make these ahead?
- Yes, you can freeze the assembled unbaked cookies and bake them fresh. Or store baked cookies in the fridge for 3-4 days.
- → Why weigh the flour?
- Weighing ensures proper measurements. Too much flour will make the dough dry and crumbly.
- → Can I use vegan ingredients?
- Yes, both the cookies and filling work with vegan butter and cream cheese. Reduce powdered sugar if using vegan cream cheese.
- → Why aren't my cookies spreading?
- This is normal - they're meant to stay thick to keep the filling contained. Don't flatten them before baking.