Chewy, dreamy, sprinkly chocolate cookies + creamy, smooth cheesecake filling = Chocolate Cheesecake Cookies, a.k.a. your new favorite way to eat cheesecake.
Course Dessert
Cuisine American
Keyword cheesecake cookies
Prep Time 30 minutesminutes
Cook Time 20 minutesminutes
Total Time 50 minutesminutes
Servings 24
Calories 161kcal
Author Erica
Ingredients
Chocolate Cookie
¾cupunsalted butterroom temperature
¼cupgranulated sugar
½cupbrown sugarpacked
1large eggroom temperature
1teaspoonvanilla extract
1 ¼cupsall-purpose flour
½cupcocoa powder
1teaspoonbaking soda
½teaspoonkosher salt
2teaspooncornstarch
chocolate vermicelli sprinkles
Cheesecake filling
8oz.cream cheesesoftened
2egg yolks
½cupgranulated sugar
¼teaspoonsalt
½teaspoonvanilla extract
Instructions
Line 2 baking sheets with parchment paper and set aside.
In a stand mixer or with a hand mixer, cream butter and sugars together until pale and fluffy, 3-4 minutes. Add the egg and vanilla, beating until well combined.
Add the dry ingredients to the wet ingredients and beat until combined and smooth. Dough will be thick. Refrigerate for 15 minutes.
Roll heaping tablespoons of dough into a ball, then roll in vermicelli sprinkles. Place 2 inches apart on prepared baking sheets, then flatten slightly with your palm. Refrigerate 10-15 additional minutes.
While cookies chill, preheat oven to 300 degrees F and prepare cheesecake filling. Combine all ingredients in a bowl and beat until smooth. Spoon into a piping bag and refrigerate while cookies bake.
Remove cookies from fridge and bake for 10 minutes. Remove from oven and gently press centers of cookies with the back of a tablespoon. Pipe cheesecake filling into centers, then return to oven for 10-12 additional minutes, or until filling is set.
Cool on baking pans for 10 minutes, then remove to cooling rack. Enjoy!