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Double Chocolate Cheesecake Cookies on a scalloped white plate with a wooden backdrop. Piled with a cookie split open so the cheesecake filling shows.
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Double Chocolate Cheesecake Cookies

Prep Time1 hour 20 minutes
Cook Time15 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: best cookies, cheesecake, chocolate, cookie bar, double chocolate, snacks
Servings: 15

Equipment

  • 1 large bowl
  • 2 medium bowls
  • 2 baking sheets
  • 1 small cookie scoop
  • 1 large cookie scoop
  • parchment paper

Ingredients

  • 2 ¾ cups Einkorn flour
  • 1 tsp baking soda
  • 1 tsp pink Himalayan salt or sea salt
  • 1 cup organic butter
  • ¾ cup organic brown sugar
  • ¾ cup evaporated sugar or organic cane sugar
  • 2 tsp vanilla extract
  • 2 eggs room temperature
  • 1 cup chocolate chips
  • ⅓ cup organic cocoa powder

cream cheese filling

  • 8 oz package cream cheese room temperature
  • ¼ cup sugar
  • 1 egg
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350℉.
  • Set out 3 bowls. 1 large, 2 medium.
  • In one of the medium bowls combine 2 ¾ cups Einkorn flour, 1 tsp baking soda, 1 tsp pink Himalayan salt and ⅓ cup organic cocoa powder.
  • In a large bowl combine 1 cup organic butter, ¾ cup organic brown sugar, and ¾ cup evaporated sugar. Cream together with beater for 2 minutes.
  • Add in 2 tsp vanilla extractand 2 eggs. Beat together another 2 minutes.
  • Add in the flour mixture in ⅓'s. Mix well between each addition.
  • Stir in 1 cup chocolate chips.
  • In the final medium bowl, combine 8 oz package cream cheese, ¼ cup sugar, 1 egg 1 tsp vanilla. Mix together for 2 minutes.
  • Scoop the cheesecake mixture into 1 tsp. dollop on a parchment lined cookie sheet. Place in the freezer.
  • Place the chocolate cookie dough in the refrigerator while the dots freeze (about 45 minutes).
  • Before you remove the dough, use a large cookie scoop and scoop the chocolate cookie dough into balls. Press flat until about ½ inch thick.
  • Remove the cheesecake dots from the freezer. Work fast and wrap each dot with the pressed cookie dough until completely covered.
  • Place on a parchment lined baking sheet. Spread out so there are only 7-9 on a sheet.
  • Bake in the oven at 350℉ for 15-17 minutes. Until the middle is done.
  • Remove and let cool. Place in the refrigerator to chill about 30-45 minutes. Enjoy!

Notes

Having the cream cheese and eggs at room temperature make them combine better and be more fluffy.