Name: Cheesecake Chocolate Chip Cookie
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: Unsalted butter, room temperature – 2 sticks; Brown sugar – ¾ cup; Granulated sugar – ½ cup; Cheesecake instant pudding mix – 3.4 oz package; Vanilla extract – 2 tsp (divided); Eggs – 2 large; All-purpose flour – 2½ cups; Nonfat dried milk powder – 2 tbsp; Baking soda – 1 tsp; Baking powder – 1 tsp; Salt – ½ tsp; Semisweet chocolate chips – 1 cup; Full-fat cream cheese, softened – 8 oz; Powdered sugar – 3 tbsp

Cheesecake Chocolate Chip Cookie

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These massive, bakery-style cookies feature a soft, cheesecake-flavored dough and a decadent, tangy cream cheese center. Inspired by gourmet cookie shops, they are thick, chewy, and perfectly balanced.

Author: ava
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Yield: 11 cookies
Cuisine: American

Ingredients

Unsalted butter, room temperature – 2 sticks

Brown sugar – ¾ cup

Granulated sugar – ½ cup

Cheesecake instant pudding mix – 3.4 oz package

Vanilla extract – 2 tsp (divided)

Eggs – 2 large

All-purpose flour – 2½ cups

Nonfat dried milk powder – 2 tbsp

Baking soda – 1 tsp

Baking powder – 1 tsp

Salt – ½ tsp

Semisweet chocolate chips – 1 cup

Full-fat cream cheese, softened – 8 oz

Powdered sugar – 3 tbsp

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Instructions

Prepare Filling: Combine softened cream cheese, powdered sugar, and 1 tsp vanilla. Mix until smooth. Place in a piping bag and set aside.

Cream Butter: In a stand mixer, cream butter, brown sugar, and granulated sugar for 3-5 minutes until light and fluffy.

Add Liquids: Incorporate eggs and the remaining 1 tsp vanilla extract into the butter mixture.

Mix Dry Ingredients: In a separate bowl, whisk flour, pudding mix, milk powder, baking soda, baking powder, and salt.

Combine: Gradually add the dry ingredients to the mixer on low speed. Fold in chocolate chips.

Stuff Cookies: Using a 5oz scoop, create a well in the center of the dough. Pipe cheesecake filling into the well and fold edges over to seal.

Chill: Place stuffed dough balls on a tray and refrigerate for at least 30 minutes.

Bake: Preheat oven to 375°F. Bake 4-6 cookies per sheet for 10-12 minutes until edges are golden.

Cool: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

• Use full-fat cream cheese for the best filling stability.

• Ensure the butter is truly room temperature (not melted) to prevent spreading.

• The milk powder is a secret ingredient for a rich, “browned butter” flavor profile without the extra work.

• Do not overbake! The centers should look slightly underdone when you pull them out.

Find it online: https://pinchofwarmthbakes.com/cheesecake-chocolate-chip-cookie/