Description
Delight in these indulgent Cheesecake Stuffed Chocolate Chip Cookies, a perfect treat combining soft, creamy cheesecake filling wrapped in a rich, buttery chocolate chip cookie dough. Baked to golden perfection, these cookies offer a decadent twist on classic flavors, ideal for dessert lovers seeking a unique and luscious treat.
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 for Baking: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and for easy clean up.
- Cream the 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 Wet Ingredients: Beat in the vanilla extract and eggs, one at a time, ensuring each is well incorporated before adding the next.
- Mix 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 Dough: Cover the cookie dough and place it in the refrigerator to chill for at least one hour to firm up, making it easier to handle and shape.
- Assemble the Cookies: After chilling, scoop about 2 tablespoons of dough and flatten into a disk. Place approximately 2 teaspoons of the chilled cream cheese mixture onto the center. Wrap dough around filling, sealing edges and rolling gently into balls. Place seam-side down onto prepared baking sheets spaced about 2 inches apart.
- Bake: Bake in the preheated oven for 10–12 minutes, until cookie edges turn golden brown. Centers may appear slightly underbaked but will firm up as they cool.
- Cool: Let cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the cream cheese filling and cookie dough is important for easy handling and to keep the filling intact during baking.
- Use parchment paper on baking sheets to prevent sticking and ensure even baking.
- Do not overmix the dough to avoid tough cookies.
- The cookies may look slightly underbaked in the center when taken out of the oven; this is expected for soft texture after cooling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
