Description
Delight in these decadent Cheesecake Stuffed Chocolate Chip Cookies, featuring a rich and creamy cheesecake center wrapped in a classic soft-baked chocolate chip cookie. Perfect for those who love a gooey surprise inside their cookies, these treats combine the best of both worlds with irresistible flavors and textures.
Ingredients
Scale
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the cookie dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Make the filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop small teaspoon-sized dollops onto a parchment-lined plate or tray. Freeze for 30 to 45 minutes, or until the cheesecake filling is firm and easy to handle.
- Make the cookie dough: In a large bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Beat in the eggs and vanilla extract until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semi-sweet chocolate chips. Chill the cookie dough in the refrigerator for 30 minutes to firm up.
- Assemble the cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Using about 2 tablespoons of cookie dough, flatten it gently in your hand. Place one frozen cheesecake dollop in the center of the dough, then cover it with another flattened tablespoon of dough. Seal the edges carefully to fully enclose the cheesecake filling and shape into a smooth ball.
- Bake the cookies: Arrange the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Optional: press a few extra chocolate chips on top of each cookie for a bakery-style look. Bake for 12 to 14 minutes, or until the edges are golden and the centers just set. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling both the cheesecake filling and the cookie dough is essential to prevent cookies from spreading too much and to keep the cheesecake filling intact during baking.
- For an attractive finish, press a few extra chocolate chips onto the top of each cookie before baking.
- Store the baked cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
