Cheesecake Stuffed Chocolate Chip Cookies Recipe
Cheesecake Stuffed Chocolate Chip Cookies combine the rich, creamy texture of cheesecake with the classic, gooey delight of chocolate chip cookies. Each cookie features a luscious cheesecake center encased in soft, chewy chocolate chip cookie dough, baked to perfection with golden edges for a decadent treat.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the 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 large egg
- 1 egg yolk
- 2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Your Oven: Set your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the melted butter, brown sugar, and granulated sugar until smooth and well-combined. Add the vanilla extract, egg, and egg yolk, beating until creamy. Gradually mix the dry ingredients into the wet mixture. Fold in the chocolate chips for that gooey chocolatey goodness.
- Create the Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and spreadable.
- Assemble the Cookies: Scoop tablespoon-sized balls of cookie dough and flatten them slightly. Add a small dollop of the cheesecake filling in the center of each piece. Cover with more cookie dough, sealing the edges carefully so the cheesecake stays hidden inside.
- Bake to Perfection: Place the stuffed cookies on the prepared baking sheets and bake for 15–18 minutes or until the edges turn lightly golden. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
Notes
- Use room temperature cream cheese for a smoother cheesecake filling.
- To prevent leaks, seal cookie dough edges tightly around the cheesecake filling.
- Chill dough slightly if it becomes too soft to handle.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For added texture, consider adding chopped nuts to the dough.
