Description
Indulge in these delightful Cheesecake Stuffed Chocolate Chip Cookies, combining the rich creaminess of cheesecake with the classic comfort of chocolate chip cookies. Perfectly soft and gooey with a surprise cheesecake center, these baked treats are sure to impress at any gathering or satisfy your sweet tooth anytime.
Ingredients
Scale
Cheesecake Filling
- 8 ounce (227 g) package cream cheese, softened
- ⅔ cup (80 g) confectioner’s sugar
Cookie Dough
- ¾ cup (170 g) salted butter, softened
- 1 cup (220 g) brown sugar
- ½ cup (100 g) white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ½ cups (313 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (360 g) chocolate chips
Instructions
- Make the Cheesecake Filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Add the confectioner’s sugar and continue beating until fully blended and creamy. Transfer the cream cheese mixture to the freezer to firm up while you prepare the cookie dough.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and for easy clean up.
- Cream the Butter and Sugars: In the stand mixer with the paddle attachment, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Add Wet Ingredients: Beat in the vanilla extract and eggs, one at a time, ensuring each is well incorporated before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing. Then gently fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the cookie dough and place it in the refrigerator to chill for at least one hour. This helps the dough firm up, making it easier to handle and shape.
- Assemble the Cookies: After the dough has chilled, scoop about 2 tablespoons of dough and flatten it into a disk. Place approximately 2 teaspoons of the chilled cream cheese mixture onto the center of each disk. Wrap the cookie dough around the filling, sealing the edges and rolling gently to form a ball. Place seam-side down onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn golden brown. The centers may seem slightly underbaked, but they will firm up as the cookies cool.
- Cool: Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.
Notes
- Soften cream cheese and butter at room temperature for easier mixing.
- Freezing the cheesecake filling prior to assembly helps keep the center intact while baking.
- Do not overmix the dough to avoid tough cookies.
- Chilling the dough is essential for easier handling and better texture.
- Cookies will seem soft when baked but will set upon cooling.
- Use parchment paper or silicone baking mats to prevent sticking and to simplify cleanup.
- Store cooled cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies can also be frozen before or after baking for longer storage.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
