Choc Chip Cheesecake Cookies

I love cheesecake and I love cookies, so I decided to combine them to make these scrumptious treats!  Chocolate chip cookies with a cheesecake filling squished through, divine!  We had our nieces from France here with us, so these were whipped up for them.  And the french mademoiselles approved!  These are gooey and soft and melts in the mouth!  Yum!

So delicious, give them a go!

You will need :

  • 1 egg
  • 175g of softened butter
  • 1/3 cup of caster sugar
  • 2/3 cup brown sugar
  • 1 teaspoon baking soda
  • 1 cup of plain flour
  • 2 cups of oats
  • dash of vanilla
  • 1/2 block of cream cheese (125g)
  • 4 tablespoons of caster sugar
  • a dollop of sour cream
  • 200g of chopped dark chocolate

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You can process the chocolate chip dough in the food processer or in a large mixing bowl.  Simply mix the sugars, egg, vanilla and butter with a wooden spoon until combined or in the food processor.  Then add the flour, baking soda and oats and mix to combine.  Stir through the dark chocolate with a spoon.

In a small bowl, mix the softened cream cheese with the sour cream and sugar until well mixed and smooth.  This is the cheesecake mixture.

Preheat the oven to 200 degrees celcius.

I used an ice cream scoop to measure out balls of the chocolate chip dough but you can use a full teaspoon full.  Place on a baking sheet and flatten out.  Then I used a cake pop scoop to measure out the cheesecake mixture and placed it on top of the flattened cookie dough.  If you do not have a cake pop scooper, just use a teaspoon and for each cookie, have half a teaspoon of cheesecake filling.

Use a flat knife to spread the cheesecake evenly over the dough.  Then use the cake pop scooper to scoop the chocolate chip dough and place on top of the cheesecake filling.  Use your fingers and squish the dough on top like a flat sandwich.

It should look like something like the below.

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Make sure the cookies are not thick and leave room for expansion.

Bake for about 10-15 minutes depending on your oven or until nice and golden!

Leave to cool before transferring to a baking cooling tray.

This recipe made about 18 cookies.

Don’t they look just wonderful!?

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