Description
Indulge in the ultimate dessert treat with these Cheesecake Stuffed Chocolate Chip Cookies. Soft, buttery cookie dough envelops a rich, creamy cheesecake filling studded with chocolate chips. Perfectly baked to golden perfection, these cookies combine the best of two beloved desserts into one delightful bite-sized snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, blend the softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy. Set the filling aside in the refrigerator to chill while you prepare the cookie dough.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips evenly throughout the dough.
- Assemble and Bake: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center, then top with another tablespoon of cookie dough. Seal the edges carefully to encase the filling completely. Place the stuffed dough balls spaced evenly on the baking sheets. Bake for 11-13 minutes, or until the cookies turn golden brown around the edges but remain soft in the middle. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake the cookies to keep them soft and chewy.
- You can refrigerate the assembled cookie dough balls for up to 24 hours before baking.
- For best results, use a cookie scoop to portion dough evenly.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
