Cheesecake Stuffed Chocolate Chip Cookies Recipe
Ingredients
For the Cheesecake Filling (makes enough for 12 cookies):
- 8 ounces (225g) cream cheese, softened (double the amount shown in the image for a generous filling)
- 1/2 cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt (to enhance the flavor)
For the Chocolate Chip Cookie Dough:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (270g) semi-sweet chocolate chips
For Baking and Serving:
- Parchment paper (for lining baking sheets)
- Optional: extra chocolate chips or sea salt for topping
Instructions
Step 1: Prepare the Cheesecake Filling
- Mix the Filling: In a medium mixing bowl, beat 8 ounces of softened cream cheese with 1/2 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt using an electric mixer or whisk. Mix until smooth and creamy, ensuring there are no lumps. This should take about 2-3 minutes.
- Chill the Filling: Scoop the cheesecake mixture into 12 equal portions (about 1 tablespoon each) and place them on a parchment-lined plate or tray. Freeze for 30-45 minutes, or until firm enough to handle. This step makes it easier to stuff the filling into the cookie dough without it oozing out.
Step 2: Make the Chocolate Chip Cookie Dough
- Combine Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to beat 3/4 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Add Chocolate Chips: Fold in 1 1/2 cups semi-sweet chocolate chips with a spatula, ensuring they’re evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 15-20 minutes to make it easier to handle. Chilling also helps the cookies maintain their shape during baking.
Step 3: Assemble the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Form the Cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a disk in your hand. Place a frozen cheesecake filling ball in the center of the disk. Scoop another tablespoon of dough, flatten it, and place it on top of the filling. Pinch the edges together to seal the filling inside, then gently roll the dough into a ball. Ensure the filling is completely enclosed to prevent leakage during baking.
- Repeat: Repeat the process for the remaining dough and filling, placing the stuffed dough balls on the prepared baking sheets about 2 inches apart. You should get about 12 large cookies.
- Optional Topping: Press a few extra chocolate chips onto the top of each dough ball for a bakery-style look, or sprinkle with a pinch of sea salt for a sweet-salty contrast.
Step 4: Bake the Cookies
- Bake: Place the baking sheets in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are golden brown but the centers are still soft. The cookies will continue to firm up as they cool, so avoid overbaking.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake filling will be gooey and melty when warm, creating that irresistible texture seen in the image.
Step 5: Serve and Enjoy
- Serve Warm: For the best experience, serve these Cheesecake Stuffed Chocolate Chip Cookies warm, when the cheesecake filling is still soft and creamy. The contrast between the chewy cookie exterior and the luscious filling is pure heaven!
- Pair with a Beverage: Enjoy with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream for an extra indulgent treat.
- Store Leftovers: Store any leftover cookies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Reheat in the microwave for 10-15 seconds to restore the gooey texture before eating.
Tips for Success
- Chill Everything: Ensure both the cheesecake filling and cookie dough are chilled before assembling. This helps maintain the shape of the cookies and prevents the filling from leaking out.
- Don’t Overstuff: Use the recommended amount of filling to avoid the cookies breaking apart during baking. If the filling oozes out slightly, it will still taste delicious!
- Customize: Add white chocolate chips, peanut butter chips, or chopped nuts to the cookie dough for a twist. You can also flavor the cheesecake filling with a bit of lemon zest or cocoa powder.
- Make Ahead: The cheesecake filling can be prepared and frozen a day in advance. The cookie dough can also be made ahead and refrigerated for up to 24 hours before baking.
Why You’ll Love These Cookies
These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate treat for any dessert lover. The combination of a classic chocolate chip cookie—crisp on the edges, chewy in the center—with a rich, creamy cheesecake filling takes this dessert to a whole new level. Whether you’re baking for a special occasion, a family gathering, or simply to satisfy a sweet craving, these cookies are guaranteed to impress. The gooey center, studded with melty chocolate chips, makes every bite a delightful explosion of flavors and textures. Share this recipe with your readers, and watch them fall in love with this irresistible treat! 🍪✨
