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
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 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
