Description
Delight in these decadent Cheesecake Stuffed Chocolate Chip Cookies, where soft, buttery chocolate chip cookies envelop a creamy, smooth cheesecake filling for an irresistible treat perfect for any occasion.
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: Preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare dry and wet ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In another bowl, cream the melted butter with brown sugar and granulated sugar until smooth and well combined. Beat in vanilla extract, egg, and egg yolk.
- Combine dough and add chips: Gradually mix the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips evenly throughout the dough.
- Make cheesecake filling: In a small bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, preparing the luscious filling for the cookies.
- Assemble stuffed cookies: Shape tablespoon-sized balls of cookie dough and make a small indentation in each ball. Spoon the cheesecake mixture into the center and carefully cover with more cookie dough, sealing the filling completely inside the dough ball.
- Bake the cookies: Place the stuffed cookie balls on the prepared baking sheets and bake for 15-18 minutes, or until the edges turn golden brown, indicating they are perfectly cooked.
- Cool and serve: Let the cookies cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
- Sealing the cookie dough around the cheesecake filling properly helps prevent leaks during baking.
- For an extra indulgent touch, sprinkle a pinch of sea salt on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These cookies can be frozen before baking. Simply assemble and freeze on a tray, then bake directly from frozen with an additional couple of minutes in the oven.
