Description
Indulge in the delightful combination of creamy cheesecake and classic chocolate chip cookies with these Cheesecake Stuffed Chocolate Chip Cookies. Soft, buttery cookie dough envelops a rich, tangy cheesecake filling, creating a perfect dessert treat that’s both decadent and satisfying.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop the mixture into small teaspoon-sized balls, place them on a parchment-lined plate or tray, and freeze for 30 minutes or until firm to prevent leaking during baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs and vanilla extract, combining thoroughly. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually incorporate the dry ingredients into the wet mixture. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Assemble the Stuffed Cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place one frozen cheesecake ball in the center of the dough and carefully wrap the dough around it, sealing completely to encase the filling. Repeat this process with the remaining dough and cheesecake filling. Once done, chill the stuffed dough balls for 15 minutes to help them hold shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the stuffed cookie dough balls on the sheet, spacing them about 2 inches apart to allow for spreading. Bake for 12 to 14 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep the cheesecake filling frozen when stuffing the cookies to prevent leaking and maintain the shape of the filling during baking.
- You can prepare the cheesecake filling a day ahead and freeze it overnight for convenience.
- Make sure not to overbake to maintain a soft texture with melty cheesecake centers.