When chocolate chip cookies are stuffed with cheesecake batter, you get a sweet, creamy filling inside a soft, chewy exterior that melts in your mouth. There are plenty of other variations on cheesecake cookies, including plain, red velvet, and strawberry, but no matter which one you prefer, you’ll want to underbake them just a tad.

Many eaters prefer their cookies to have crunchy exteriors, but much like cheesecake itself, cheesecake cookies should be smooth, creamy, and tender, not hard. Underbaking the cookies just a little in an oven that's not too hot, then letting them firm up fully after taking them out, the best way to stop them from turning dry and crumbly.

Another essential rule to follow when making cheesecake cookies is to chill the dough before baking, leaving it in the fridge for about 20 minutes or so. This is because cheesecake dough is typically stickier than regular cookie dough, and needs to be cold before you roll out and cut out the cookies so you can work with it more easily.