If you love chocolate chip cheesecake, you’ll adore these Brownie Cheesecake Cookies. I took my favorite elements from brownies and chocolate chip cheesecake and combined them into a cookie. The brownie batter cookies are soft and chewy on the inside and crispy on the edges. The cheesecake filling is creamy and smooth and dotted with mini chocolate chips.
The cookie dough should be refrigerated for a few minutes to help make the dough easier to work with. A short amount of chilling time worked best for me. I had minimal spreading during baking, but If your cookies spread to much, you can form the dough balls, add the indentations and refrigerate them for 20-30 minutes, then proceed with the recipe.
Since it’s so close to St. Patrick’s Day, I also made a version with Irish cream filling. See the notes below.*
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cookies
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- 1/2 cup (113g) cream cheese, softened
- 2 tablespoons (25g) granulated sugar
- 1 1/2 teaspoons heavy whipping cream room temperature
- 1/2 teaspoon pure vanilla extract
- 1/4 cup (43g) mini semisweet chocolate chips, divided
Ingredients
Filling
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- In a small bowl, mix the cream cheese, sugar, heavy cream and vanilla extract together until smooth. Set aside 1 tablespoon of mini chocolate chips. Stir the remaining mini chocolate chips into the cream cheese mixture. Set aside in the refrigerator while you make the cookie dough.
To make the Irish cream version of the filling, replace the heavy cream and vanilla extract with 2 teaspoons of Bailey's Irish cream liqueur.