Description
Indulge in these irresistible Cheesecake Stuffed Chocolate Chip Cookies that combine the rich, creamy texture of cheesecake with the classic, chewy chocolate chip cookie. Perfectly baked with a gooey cheesecake center, these cookies offer a delightful contrast of flavors and textures that will satisfy your sweet tooth and impress your guests.
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: Begin by preheating your oven to 325°F (165°C). Line cookie sheets with parchment paper to ensure your cookies bake evenly and don’t stick.
- Prepare Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, combine the melted unsalted butter with the brown sugar and granulated sugar, mixing until the mixture is smooth. Beat in the vanilla extract, egg, and egg yolk until well combined. Gradually add the dry ingredients to the wet mixture and fold in the chocolate chips to complete the dough.
- Make Cheesecake Filling: In a small bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until the filling is smooth and creamy.
- Assemble Cookies: Scoop tablespoon-sized balls of the cookie dough. Create a small hollow or indentation in each dough ball. Spoon or place a portion of the cheesecake filling into this hollow, then carefully cover with additional cookie dough, sealing the edges to encase the filling completely.
- Bake: Arrange the stuffed cookie dough balls on the prepared baking sheets, spacing them apart. Bake in the preheated oven for 15 to 18 minutes, or until the cookie edges turn golden brown. Once baked, allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and smooth filling.
- Seal the cookie dough well around the cheesecake filling to prevent leakage during baking.
- For an extra touch, chill the dough balls before baking to help maintain shape and control spreading.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Feel free to swap chocolate chips for white chocolate or other mix-ins to suit your taste.
