| Recipes |

One-Bowl No-Mixer Chocolate Chip-Cheesecake Cookies

Photography by Sara Goldstein

One of my favorite moments over Shavuos 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 almost as easy as making chocolate chip cookies but will be enjoyed even more than the timeless classic.


Chocolate Chip Cookie Dough
  • ½ cup butter, softened
  • ½ cup Haddar Brown Sugar, packed
  • 1 egg
  • 1 tsp Gefen Vanilla Extract
  • 1½ cups flour, such as Glicks
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup Glicks Chocolate Chips
Cheesecake Layer
  • 8 oz (225 g) brick cream cheese, softened
  • ¼ cup sugar
  • ½ beaten egg
  • ½ tsp Gefen Vanilla Extract

Preheat oven to 350°F (175°C) or 375°F (190°C) if you like a crispier cookie. Line a baking sheet with Gefen Parchment Paper.

Whisk the butter and sugar. Add the egg and vanilla and whisk until fully incorporated.

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. Fold in the chocolate chips.

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

In the same bowl you used for the cookie dough, whisk the softened cream cheese until smooth. Add the sugar, egg, and vanilla. Mix until well combined. Place a tablespoon of the cheesecake batter on top of each cookie dough disk.

Bake for about 20–22 minutes, or until the edges are golden brown. If you’re doing it at 375°F (190°C), bake for 18–20 minutes. 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.


(Originally featured in Family Table, Issue 893)

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