Imagine biting into a cookie that’s the perfect marriage of two iconic desserts—cheesecake and chocolate cookies. These cheesecake chocolate cookies are soft, rich and indulgently creamy, with a surprise cheesecake filling nestled inside a fudgy chocolate cookie. The cookie dough is made with cocoa powder giving it a deep chocolate flavor. The outer cookie is soft and slightly chewy, with just the right amount of crispness at the edges. But the real magic happens when you reach the center: a luscious, tangy cream cheese filling that melts in your mouth and balances the sweetness of the chocolate. Whether you’re baking for a party, a holiday or just because you deserve something delightful, these cookies are here to impress.
When you break the cookie open, the contrast is striking, dark chocolate cookie outside, pale cheesecake center inside. They look like something straight out of a boutique bakery and the surprise inside makes every nibble unforgettable. Each bite is a journey—first the chocolate, then the creamy center, and finally the lingering sweetness that makes you reach for another.
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- Eggless
- Easy to make
- Two in one dessert
- Customisable and versatile
- Indulgent
INGREDIENTS USED IN CHEESECAKE CHOCOLATE COOKIES
BUTTER
Butter is a key ingredient providing richness and enhancing the flavor of the cookie. It adds moisture to the dough, creating a tender and slightly crumbly texture. The butter ensures the cookie remains rich and tender and enhances the overall flavor making the cookie taste buttery and decadent.
SUGAR
Sugar contributes to the sweetness and helps create the crispy edges in cookies. I have used castor sugar as its finer texture ensures it dissolves quickly during creaming with butter. The sugar not only sweetens the dough but also helps with caramelization, giving the cookie a slight crispness on the edges while keeping the center soft. The balance of sweetness is just right to let the chocolate shine
ALL PURPOSE FLOUR
This is the base of the cookies, providing structure and ensuring they hold their shape during baking. The gluten in all-purpose flour binds the ingredients, giving the cookies their characteristic bite. The flour-to-fat ratio affects how much the cookies spread in the oven. A balanced ratio ensures they spread just enough to form a soft center with slightly crisp edges.
MILK
Milk helps to bring moisture to the dough, helping to bind the ingredients together and create a smooth, pliable texture. It also adds a subtle richness and enhances the overall flavor.
COCOA POWDER
The cocoa powder deepens the chocolate flavor, giving the cookie a bold, intense taste. Since there’s no melted chocolate in the dough, cocoa powder ensures the cookie remains rich without being overly dense.
CREAM CHEESE
Since it’s a cheesecake stuffed cookie, it can’t go without adding the main ingredient for cheesecake, which is the cream cheese. Cream cheese adds the smoothness and extra creamy texture and makes the cookie more flavourful. I have used D’lecta cream cheese to make this recipe, but you can use any cream cheese of your choice.
EQUIPMENTS USED IN MAKING CHEESECAKE CHOCOLATE COOKIES
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
You also need spatulas to do the mixing, a few mixing bowls and an oven to bake the cookie in.
TIPS TO KEEP IN MIND WHILE MAKING THE CHEESECAKE CHOCOLATE COOKIES
- Chill the cream cheese filling. After you make the cream cheese filling, it is important to freeze it for at least 30 minutes so it can harden. This will make stuffing it in the cookie dough easy and mess-free.
- Chilling the dough before baking ensures that the cookies do not spread too much while baking. It also makes stuffing them with the filling easier.
- Do not overbake. The speciality of these cookies is that they are supposed to be slightly gooey. So, make sure to not bake them for long else the cookies may turn too crispy, or the cream cheese filling could be overbaked.
- The cookie will continue to cook from residual heat. Let it sit for 1-2 minutes before eating to allow the texture to set properly. And it is best eaten warm.
RELATED RECIPES FROM THE BLOG
- CARAMEL FILLED CHOCOLATE COOKIES
- EGGLESS NUTELLA STUFFED COOKIE IN MICROWAVE
- CHOCOLATE FILLED COFFEE COOKIES
- FOR THE FILLING
- 6 tbsp cream cheese
- 1 tbsp icing sugar
- FOR THE COOKIE DOUGH
- ¼ cup butter (soft)
- 2 tbsp sugar
- ½ cup flour
- 2 tbsp cocoa powder
- ¼ tsp baking soda
- 1 tbsp milk
- FOR THE GARNISH
- 1 digestive biscuit
- 1 tbsp milk chocolate callets
- Add the softened cream cheese and icing sugar to a bowl and mix it well.
- Make equal dollops of the cream cheese mixture and place it on a plate lined with parchment paper. Freeze the mixture for at least 30 minutes.
- For the cookie dough, add the soft butter and sugar to a bowl and mix using a spatula until pale and fluffy. This process is called creaming.
- Next, add in the flour, cocoa powder, baking soda to the mixture and give it a mix.
- Add in the milk and mix everything well to form a homogeneous and soft cookie dough. Let the dough chill in the fridge for 10 minutes for easier handling.
- Preheat the oven to 180 degrees Celsius and line a baking tray with parchment paper.
- Once the cream cheese has set, flatten the cookie dough and add the cream cheese to the centre. Shape the cookie dough making sure to seal it properly and then flatten it slightly.
- Break the digestive biscuit into smaller pieces and place it on top of the cookie with a few milk chocolate callets.
- Place the cookies on the baking tray lined with parchment paper and bake it for 12-15 minutes or until the edges are set. Serve warm.
If you like my Cheesecake Chocolate Cookies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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