These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate treat, combining two favorite desserts into one indulgent bite. The cookies are soft and chewy on the outside with a creamy cheesecake filling in the center. Perfect for cookie lovers looking to elevate their dessert game, these are sure to be a crowd-pleaser!
Ingredients:
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- For the Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Step-by-Step Instructions:
- Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop out small spoonfuls of the mixture (about 1 teaspoon each) onto a parchment-lined baking sheet and freeze for 30 minutes to 1 hour, until firm. - Prepare the Cookie Dough:
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Add the eggs and vanilla extract, and mix until combined. - 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. Stir in the chocolate chips. - Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of cookie dough and flatten it into a disc. Place a frozen cheesecake filling ball in the center of the dough and fold the dough around it, sealing the edges completely. Roll the dough into a ball, ensuring the filling is fully enclosed. Place the stuffed dough balls onto the prepared baking sheet, spaced about 2 inches apart. - Bake the Cookies:
Bake for 12-14 minutes, or until the edges are golden brown and the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Serve and Enjoy:
Serve warm to enjoy the gooey chocolate chip cookie with the creamy cheesecake center!
Additional Tips (Serving & Storage):
- Serving: These cookies are best enjoyed warm, but they’re just as delicious at room temperature. Pair them with a glass of cold milk for the perfect treat.
- Storage: Store any leftover cookies in an airtight container in the refrigerator for up to 4 days. You can also freeze the unbaked stuffed cookie dough balls for up to 2 months and bake them straight from frozen.
FAQs About Cheesecake Stuffed Chocolate Chip Cookies:
- Can I use other flavors for the cheesecake filling?
Yes! You can mix in different flavors like lemon zest, cocoa powder, or even Nutella into the cheesecake filling for a fun twist. - Can I use a different type of chocolate?
Absolutely! Feel free to experiment with white chocolate, dark chocolate, or even chocolate chunks for a different texture. - Can I make the cookies ahead of time?
Yes, you can prepare the cookie dough and freeze the stuffed dough balls. When you’re ready to bake, simply pop them in the oven straight from the freezer and add an extra minute or two to the baking time. - How do I prevent the cheesecake filling from leaking?
Make sure the cheesecake filling is frozen solid before stuffing it into the dough and that the dough is completely sealed around the filling before baking. - Can I use store-bought cookie dough?
Yes, for a quicker option, you can use store-bought cookie dough and stuff it with the homemade cheesecake filling.
Conclusion:
These Cheesecake Stuffed Chocolate Chip Cookies are a delightful treat that combines the best of two worlds—rich, creamy cheesecake, and classic chocolate chip cookies. Perfect for any occasion, these cookies are sure to impress with their gooey center and crispy edges.
