Description
Cheesecake Brownie Cookies combine a rich, fudgy brownie cookie base with a creamy cheesecake filling and mini chocolate chips. These indulgent cookies are soft, chocolatey, and perfect for holidays, parties, or everyday desserts.
Ingredients
Scale
Cheesecake Filling
- ½ cup (113g) cream cheese, softened
- 2 tbsp (25g) granulated sugar
- 1½ tsp heavy whipping cream, room temperature
- ½ tsp pure vanilla extract
- ¼ cup (43g) mini semisweet chocolate chips, divided
Brownie Cookie Dough
- 6 oz (170g) semisweet chocolate, chopped
- 2 oz (57g) bittersweet chocolate (70–72%), chopped
- ¼ cup (57g) unsalted butter
- ¾ cup (96g) all-purpose flour, sifted
- 2 tbsp (12g) unsweetened cocoa powder
- 1 tsp baking powder
- ⅜ tsp fine sea salt
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed brown sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ⅓ cup (57g) mini semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare the cheesecake filling by beating the softened cream cheese and granulated sugar until smooth.
- Add the heavy cream and vanilla extract and mix until combined. Stir in half of the mini chocolate chips. Set aside.
- Melt the semisweet chocolate, bittersweet chocolate, and butter together over low heat, stirring until smooth. Allow the mixture to cool slightly.
- In a separate bowl, whisk together the sifted flour, cocoa powder, baking powder, and salt.
- Add the melted chocolate mixture and both sugars to the dry ingredients. Mix until combined.
- Beat in the eggs and vanilla just until incorporated. Do not overmix.
- Fold in the remaining mini chocolate chips.
- Scoop portions of the brownie batter onto the prepared baking sheets, leaving space between each cookie.
- Pipe or spoon a dollop of cheesecake filling onto the top of each cookie.
- Bake for 12–15 minutes, or until the cookie edges are set while the centers remain soft.
- Allow the cookies to cool on the baking sheets before serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Avoid overmixing both the cheesecake filling and brownie batter.
- Use high-quality chocolate and cocoa powder for the richest flavor.
- Watch the baking time carefully to keep the cookies fudgy.
- Add chopped nuts, extra chocolate chips, caramel swirls, or a pinch of flaky sea salt if desired.
- Serve with vanilla ice cream, whipped cream, strawberries, or raspberries.
- Store in an airtight container for up to 5 days or refrigerate for longer storage.
- Cookies can be individually wrapped and frozen; thaw at room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240 kcal
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 29 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: cheesecake brownie cookies, brownie cookies, cheesecake cookies, chocolate cookies, fudgy cookies,