Description
Delight in these decadent Cheesecake Stuffed Chocolate Chip Cookies, featuring a soft, buttery chocolate chip cookie exterior with a creamy, tangy cheesecake filling baked right inside. Perfectly golden edges and a luscious cheesecake surprise make these cookies a crowd-pleaser for dessert lovers.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Cookie Dough: In a medium bowl, whisk together all-purpose flour, baking soda, and salt to combine the dry ingredients. In a separate large bowl, cream together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and combined. Beat in the vanilla extract, whole egg, and egg yolk. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips evenly throughout the dough.
- Make Cheesecake Filling: In a small bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until the mixture is creamy and smooth without lumps.
- Assemble Cookies: Using a tablespoon, scoop out portions of the cookie dough and form into balls. Press a hole or indentation in the center of each ball and fill it generously with the cheesecake filling. Cover the filling with additional cookie dough and seal the edges carefully to encase the cheesecake completely inside the cookie dough.
- Bake: Place the assembled cookie balls on the prepared parchment-lined cookie sheets, spaced adequately apart. Bake in the preheated oven for 15 to 18 minutes, or until the edges of the cookies turn golden brown and the centers are set. After baking, allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, soften the cream cheese to room temperature to ensure a smooth filling without lumps.
- If you prefer, chill the cookie dough before assembling to make handling easier and prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies can be frozen before baking; freeze assembled balls on a tray, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.
- Use parchment paper or silicone baking mats to avoid sticking and promote even browning.
