Cheese cake and chocolate cookies come together for a rich and tasty snack! Laurel and I made this recipe up as we went along. It's one of our best ever.

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Cookie Dough:
Filling:

Directions

Instructions Checklist
  • Beat butter, white sugar, and brown sugar together in a large bowl using an electric mixer until smooth. Beat in eggs and vanilla extract until creamy.

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  • Sift flour, cocoa powder, and baking soda together in a bowl. Add flour mixture to butter mixture. Fold in nuts. Refrigerate dough for 1 hour.

  • While dough is chilling, beat cream cheese, sugar, egg, and vanilla extract together in a bowl until smooth.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Remove dough from fridge and form about 1 tablespoon dough into a ball; make an indentation and fill with about 1 teaspoon filling. Place cookie on an ungreased baking sheet. Repeat with remaining dough and filling.

  • Bake in the preheated oven until edges are golden, 11 to 13 minutes. Allow cookies to cool completely before removing from the baking sheet, about 20 minutes.

Cook's Notes:

Try almond extract in place of vanilla, if you like.

If you do not chill the dough, it will be too soft to work with. Also, if you make the cookie too large, it will fall apart.

Nutrition Facts

157 calories; 9.1 g total fat; 36 mg cholesterol; 97 mg sodium. 18 g carbohydrates; 2.2 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2018
I made these as-is and they're pretty good. A couple of adjustments would make these stellar. It lacks balance a little. Bump up the cheesecake filling in each cookie. It needs a solid layer to counteract the chocolate. Back off the cocoa powder just a bit. It's very overpowering to the taste. Add a half tsp of salt to the cookie dough to bring out the flavor. Chill the cookie itself in the fridge after it's been thoroughly cooled. It'll keep the soft texture and allow the cheesecake layer to solidfy in texture and taste. It really improved the as-is cookie a ton. Solid recipe. I'll be making this again. Read More
(5)
17 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/10/2018
I made these as-is and they're pretty good. A couple of adjustments would make these stellar. It lacks balance a little. Bump up the cheesecake filling in each cookie. It needs a solid layer to counteract the chocolate. Back off the cocoa powder just a bit. It's very overpowering to the taste. Add a half tsp of salt to the cookie dough to bring out the flavor. Chill the cookie itself in the fridge after it's been thoroughly cooled. It'll keep the soft texture and allow the cheesecake layer to solidfy in texture and taste. It really improved the as-is cookie a ton. Solid recipe. I'll be making this again. Read More
(5)
Rating: 4 stars
12/10/2018
I made these as-is and they're pretty good. A couple of adjustments would make these stellar. It lacks balance a little. Bump up the cheesecake filling in each cookie. It needs a solid layer to counteract the chocolate. Back off the cocoa powder just a bit. It's very overpowering to the taste. Add a half tsp of salt to the cookie dough to bring out the flavor. Chill the cookie itself in the fridge after it's been thoroughly cooled. It'll keep the soft texture and allow the cheesecake layer to solidfy in texture and taste. It really improved the as-is cookie a ton. Solid recipe. I'll be making this again. Read More
(5)
Rating: 5 stars
02/16/2019
These are now by far my families favorite cookie...and mine...I've made them several times and the only thing that I've added is when the cookies are cool I take some melted carmel and drizzle in over them....fattening but seriously worth it. Read More
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Rating: 5 stars
04/25/2019
I m in love with these cookies Read More
Rating: 4 stars
09/13/2019
I made some of the changes others recommended: -MY personal changes were adding 1/4 cup mini semi-sweet chocolate chips to the cheesecake mixture and sprinkling some cookies with cinnamon sugar and others with Heath bar toffee. -use only 1/3 a cup of cocoa anymore would've been too much I think. -because the cookies spread since you're indenting them I used a teaspoon scooper for the dough and then also for the cheesecake filling because people are right you definitely need to add more filling in each. -I also chilled them after they had completely cooled from cooking. It really made the filling set and added something to the cookie so I'd recommend trying it with at least half your batch so you can see the difference for yourself. Will definitely make again!!! They are good and different which is nice. Read More
Rating: 4 stars
08/13/2019
Definitely making these again! We love all things cheesecake so these were a hit, and super easy to make! Read More
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Rating: 4 stars
07/30/2019
I followed exactly. Overall a very good chocolate cookie. Not too sweet no bitterness and excellent chocolate flavor. The cheesecake filling didn't really add any cheesecakey flavor though. I tasted both components before baking and the filling was pretty cheesecakey. It lost something in the baking and was more of an icing on the finished product. It didn't take away from the cookie but it really didn't add "cheesecake" to it either. Overall I give this 3.5 stars because it should have been much more of a cheesecake flavor if it's going to be called a cheesecake cookie. Still a good cookie though. Read More
Rating: 5 stars
03/23/2020
Love it!!! The chocolate part of the cookies tastes like a brownie! I would definitely add more than one teaspoon of cheesecake batter to each cookie though, probably closer to two teaspoons. Read More
Rating: 5 stars
05/03/2020
wow. definitely a Keeper! Read More
Rating: 4 stars
12/01/2018
This cookie has wonderful chocolate flavor with a nice cheesecake-like top. The cookies spreads quite well so I wish I had added more of the cheesecake-like mixture. The texture of the cookie is more cake-like and not crisp so if you like a softer cookie you will enjoy this sweet little morsel. Read More