Description
These Cheesecake Stuffed Chocolate Chip Cookies combine the best of both worlds—soft, fluffy chocolate chip cookies with a rich, creamy cheesecake center. Perfectly baked with a golden exterior and a luscious, slightly tangy filling, this recipe is an irresistible treat for any dessert lover.
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 mixture to the freezer to firm up while preparing the dough.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream the Butter and Sugars: In the stand mixer with the paddle attachment, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Beat in the vanilla extract and eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing. Then gently fold in the chocolate chips evenly.
- Chill the Dough: Cover the cookie dough and place it in the refrigerator for at least one hour. This firms up the dough, making it easier to handle and shape.
- Assemble the Cookies: Scoop about 2 tablespoons of dough and flatten into a disk. Place approximately 2 teaspoons of the chilled cheesecake filling onto the center. Wrap the cookie dough around the filling, sealing the edges and rolling gently into a ball. Place seam-side down on prepared baking sheets, spacing cookies about 2 inches apart.
- Bake: Bake in the preheated oven for 10–12 minutes or until the edges are golden brown. The centers might appear slightly underbaked but will firm up upon cooling.
- Cool: Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the cream cheese filling in the freezer helps it firm up for easy stuffing.
- Don’t overmix the dough after adding flour to keep cookies tender.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Allow cookies to cool on the baking sheet to set the cheesecake filling properly.
- Feel free to use mini chocolate chips for more even distribution inside the cookie.
