Imagine biting into a warm, soft chocolate chip cookie only to discover a luscious, creamy cheesecake center that melts delightfully in your mouth. The Cheesecake Stuffed Chocolate Chip Cookies Recipe brings together the best of both worlds, combining the classic comfort of chocolate chip cookies with the rich, tangy bliss of a cheesecake filling. This treat is truly a showstopper for any occasion and guarantees smiles with every bite.
Ingredients You’ll Need
These ingredients are straightforward and familiar, but each plays a crucial role in creating the perfect harmony between cookie and cheesecake. From the creamy texture of softened cream cheese to the sweet burst of chocolate chips, every element works together to build layers of flavor and texture.
- Cream Cheese (8 oz, softened): The rich and tangy base for the irresistible cheesecake center.
- Confectioner’s Sugar (⅔ cup): Adds smooth sweetness to the cheesecake filling without graininess.
- Salted Butter (¾ cup, softened): Creates a tender, moist cookie dough with just the right balance of salt.
- Brown Sugar (1 cup): Brings deep caramel notes and moisture to the cookies.
- White Sugar (½ cup): Helps with crisp edges and adds sweetness.
- Vanilla Extract (1 tsp): Enhances all flavors with a warm aromatic touch.
- Eggs (2): Bind the ingredients and give structure to the dough.
- All-Purpose Flour (2 ½ cups): The foundation that holds the cookies together with a perfect crumb.
- Baking Soda (1 tsp): Makes the cookies rise beautifully and spread just enough.
- Salt (1 tsp): Balances sweetness and intensifies the other flavors.
- Chocolate Chips (2 cups): The star of classic cookies that add melty pockets of pure joy.
How to Make Cheesecake Stuffed Chocolate Chip Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese in a stand mixer until smooth and creamy—that velvety texture is key. Gradually add the confectioner’s sugar and continue beating until the mixture is silky and fully blended. Pop this lovely filling into the freezer to firm up while you focus on crafting your cookie dough.
Step 2: Preheat the Oven and Prepare Baking Sheets
Set your oven to 350°F (177°C). Line your baking sheets with parchment paper; this simple step prevents sticking and means cleanup will be a breeze later on, so your focus stays where it matters—on baking joy.
Step 3: Cream Butter and Sugars
In your mixer, combine the softened butter, brown sugar, and white sugar. Beat them together until the mixture is light, fluffy, and full of promise. This creaming step is what delivers that tender, luscious texture in the final cookie.
Step 4: Add Vanilla and Eggs
Next, stir in the vanilla extract for its warming aroma. Then add the eggs one at a time, beating well after each addition to ensure your dough develops perfectly.
Step 5: Mix Dry Ingredients and Combine
Whisk together flour, baking soda, and salt in a separate bowl; this ensures everything is evenly distributed. Gradually fold the dry mix into your wet ingredients, mixing just until combined to keep the dough tender. Then gently fold in the chocolate chips, distributing them evenly for that classic chocolate chip cookie experience.
Step 6: Chill the Dough
Cover the cookie dough and refrigerate it for at least an hour. Chilling helps solidify the dough, making it easier to handle and shaping the perfect parcel for the cheesecake filling.
Step 7: Assemble the Cookies
Once chilled, scoop about two tablespoons of dough and flatten each into a disk on your hand or work surface. Add roughly two teaspoons of the chilled cheesecake filling to the center. Carefully wrap the cookie dough around the filling and seal the edges by rolling gently into a ball. Place each ball seam-side down on your prepared baking sheet, spacing them a couple of inches apart to allow room for spreading.
Step 8: Bake to Perfection
Bake your cookies for 10 to 12 minutes until the edges turn a gorgeous golden brown. The centers might look a touch underbaked, but that’s exactly what you want—they’ll firm up as they cool while maintaining that chewy, creamy texture inside.
Step 9: Cool Before Enjoying
Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack. Cooling allows the cookies to set perfectly, so every bite delivers a combination of melty chocolate-embedded cookie and that heavenly cheesecake core.
How to Serve Cheesecake Stuffed Chocolate Chip Cookies Recipe
Garnishes
Sprinkle a pinch of flaky sea salt on top right after baking to elevate the sweet and creamy flavors. For an extra touch, a light dusting of powdered sugar can bring a pretty, delicate finish that makes these cookies feel extra special.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a cup of hot coffee or tea. If you want to balance the rich sweetness, serve alongside fresh fruit like strawberries or a bowl of tart raspberries for a refreshing contrast.
Creative Ways to Present
Arrange these beauties on a decorative platter or in individual treat bags tied with a cute ribbon for gifting. You can also serve them warm with a scoop of vanilla ice cream for a decadent dessert experience that invites sharing and savoring every gooey bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to three days to maintain softness and flavor. The cheesecake filling will stay creamy without drying out, making each bite as delightful as the first.
Freezing
If you want to enjoy these again later, freeze the unbaked cookie balls arranged on a baking sheet until solid, then transfer to a freezer bag for up to three months. When ready, bake them straight from the freezer adding a couple extra minutes to the baking time.
Reheating
Warm refrigerated or frozen baked cookies in a 300°F oven for about 5 minutes to revive the fresh-baked softness and creamy filling. Avoid microwaving as it may cause the filling to become too soft or the cookies to dry out.
FAQs
Can I use low-fat cream cheese for this recipe?
While you can use low-fat cream cheese, the texture of the cheesecake filling may be less creamy and rich. For the best luscious taste and smooth filling, full-fat cream cheese is recommended.
Do I have to chill the dough before baking?
Chilling the dough is important as it firms up both the dough and filling, making it easier to handle and helping the cookies maintain their shape during baking. Skipping this step might cause excessive spreading and less distinct cheesecake centers.
Can I substitute the chocolate chips with another type of mix-in?
Absolutely! Chopped nuts, white chocolate chips, or even dried fruit can be delightful alternatives, but keep in mind the flavor and texture will shift slightly from the classic combination.
Is it okay if the cheesecake center looks slightly underbaked when the cookies come out of the oven?
Yes! The centers should look a bit soft after baking as they will set while the cookies cool, ensuring the filling stays creamy and luscious rather than hard or dry.
How do I prevent the cheesecake filling from leaking out during baking?
Make sure to fully enclose the filling with dough and seal the edges tightly. Also, chilling both the dough and the cream cheese filling before assembling helps maintain structure and prevents leakage.
Final Thoughts
This Cheesecake Stuffed Chocolate Chip Cookies Recipe is a delightful twist on two beloved desserts packed into one irresistible bite. Whether you’re baking for a party, a family treat, or simply because you deserve a special indulgence, these cookies are guaranteed to bring smiles and warm hearts. I can’t wait for you to try them and experience that sensational creamy center embraced by soft, chocolate-studded cookie perfection!
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Cheesecake Stuffed Chocolate Chip Cookies Recipe
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
Description
These Cheesecake Stuffed Chocolate Chip Cookies combine the creamy richness of a classic cheesecake filling with the comforting, chewy texture of chocolate chip cookies. Each cookie hides a smooth, sweet cream cheese center that perfectly complements the chocolate chips baked into a buttery cookie dough. Perfect for dessert lovers looking for a delightful twist on traditional cookies.
Ingredients
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 cream cheese mixture to the freezer to firm up while you prepare the cookie dough.
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and for easy clean up.
- Cream Butter and Sugars: In the stand mixer with the paddle attachment, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Add Vanilla and Eggs: Beat in the vanilla extract and eggs, one at a time, ensuring each is well incorporated before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing. Then gently fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the Cookie Dough: Cover the cookie dough and place it in the refrigerator to chill for at least one hour. This helps the dough firm up, making it easier to handle and shape.
- Assemble the Cookies: After the dough has chilled, scoop about 2 tablespoons of dough and flatten it into a disk. Place approximately 2 teaspoons of the chilled cream cheese mixture onto the center of each disk. Wrap the cookie dough around the filling, sealing the edges and rolling gently to form a ball. Place seam-side down onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake the Cookies: Bake in the preheated oven for 10–12 minutes, or until the cookie edges turn golden brown. The centers may seem slightly underbaked, but they will firm up as the cookies cool.
- Cool and Serve: Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire cooling rack.
Notes
- Chilling the dough is essential to prevent spreading and to make handling easier when stuffing the cookies.
- Use room temperature cream cheese and butter for the smoothest mixing results.
- Chocolate chips can be substituted with chunks for a more decadent experience.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing the cream cheese filling before assembling makes it easier to handle and reduces leaks.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
