One of my favorite moments over Shavuot is the morning before the late-start meal, when we have more time to linger with a coffee and of course, a coffee accompaniment! This recipe is as easy as making chocolate chip cookies, but will be even more enjoyed than the timeless classic.

One Bowl, No Mixer Chocolate Chip Cheesecake Cookies

Ingredients:

For the chocolate chip cookie dough:

1 stick butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips

For the cheesecake layer:

8 ounces brick cream cheese, softened
1/4 cup granulated sugar
Half a beaten egg
1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (or 375 if you like a crispier cookie). Line a baking sheet with parchment paper.

2. Whisk the butter and sugars.

3. Add the eggs and vanilla and whisk again, until fully incorporated.

4. Use a fork to mix in the flour, baking soda, and salt. Feel free to use your hands at the end to get all the flour incorporated. 

5. Fold in the chocolate chips.

6. Shape the dough into 6 extra large disks on the baking tray. Do not flatten.

7. In the same bowl you used for the cookie dough, whisk the softened cream cheese until smooth. Add the granulated sugar, 1/2 the egg, and vanilla extract. Mix until well combined.

8. Take a tablespoon of the cheesecake batter and place it on top of a cookie dough disk. Continue with all cookie disks.

9. Bake the cookies in the preheated oven for about 20-22 minutes or until the edges are golden brown (or 18-20 minutes if you’re doing it at 375 degrees Fahrenheit). Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool.

Photographed by Sara Goldstein

About the author

Chanie Nayman

21 articles • 198 recipes

As the Editor in Chief for Kosher.com, and the editor for the famed Mishpacha Magazine's recipe section, Family Table, as well as editor of bestselling cookbook The Best of Family Table, Chanie Nayman is constantly at the forefront of kosher food. Her work in the number one Orthodox Jewish magazine worldwide is read and beloved by over 250,000 people weekly. She works closely with national kosher brands such as Kedem, Agri Meats, Norman's Yogurt, Pelleh and much more, giving her the ultimate insight into her readership's relationships with branding and food direction. Her expertise and authority in kosher food trends in the frum community give her the ultimate edge, and solidify her as a leader in the industry.

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