Cheesecake Stuffed Chocolate Chip Cookies are the ultimate indulgence for anyone who loves the combination of rich cheesecake and classic chocolate chip cookies. These soft, gooey cookies are stuffed with a creamy, tangy cheesecake filling, making them an unforgettable treat. Whether you’re craving a decadent dessert, a sweet snack, or something unique for a party, these cheesecake-stuffed cookies are guaranteed to be a hit. The combination of warm, melty chocolate chips and creamy cheesecake is simply irresistible!
Thank you for reading this post, don't forget to subscribe!Ingredients:
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the chocolate chip cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips
Directions:
Prepare the cheesecake filling:
- Make the filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Make the chocolate chip cookie dough:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract until smooth.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
Assemble the stuffed cookies:
- Form the cookie dough balls: Scoop out a tablespoon of cookie dough and roll it into a ball. Flatten the ball slightly and place a small spoonful of the cheesecake filling in the center.
- Seal the cookies: Carefully fold the edges of the dough around the cheesecake filling, sealing it inside, and roll it into a ball again. Repeat this process with the remaining dough and cheesecake filling.
- Chill the dough: Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Chill the dough balls in the refrigerator for 15-20 minutes to help them hold their shape while baking.
Bake the cookies:
- Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are slightly soft. The cookies will continue to cook slightly after removing them from the oven, so be careful not to overbake.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve:
- Serve and enjoy: Serve these warm and gooey cheesecake-stuffed chocolate chip cookies with a glass of milk or enjoy them as a delicious treat for any occasion.
Notes:
- Cheesecake Filling Variations: You can add a teaspoon of lemon juice to the cheesecake filling for a slightly tangy twist.
- Cookie Dough Variations: Use milk chocolate chips, dark chocolate chips, or a mix of your favorite chocolate to customize these cookies to your taste.
- Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the stuffed dough balls for up to 3 months and bake them straight from frozen.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Conclusion:
Cheesecake Stuffed Chocolate Chip Cookies are the perfect dessert for anyone who loves rich, creamy cheesecake paired with soft, chewy chocolate chip cookies. These cookies are a fun and indulgent twist on a classic treat, with a creamy cheesecake center that makes every bite extra special. Perfect for any occasion, these cookies will quickly become a favorite. Try them today and enjoy the best of both worlds in one delicious bite!
Frequently Asked Questions
Can I make the cheesecake filling or cookie dough ahead of time?
Yes, both the cheesecake filling and the cookie dough can be made ahead. The cheesecake filling can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The cookie dough can be made up to 3 days in advance and refrigerated, or you can freeze the stuffed cookie dough balls for up to 3 months; bake them straight from frozen, adding a few minutes to the baking time.
What are some good substitutions for ingredients in the cheesecake filling or cookie dough?
For the cheesecake filling, you can substitute Greek yogurt (1:1 ratio) for a tangier, lower-fat alternative to cream cheese. In the cookie dough, you can replace the all-purpose flour with a gluten-free blend (1:1 ratio, with xanthan gum if not already included). For a different flavor profile, try using brown sugar instead of granulated sugar for a more molasses-y flavor.
How do I know when the cheesecake-stuffed cookies are perfectly baked?
The cookies are done when the edges are golden brown, and the centers are still slightly soft. Look for a slight puffiness and a set appearance around the edges. A toothpick inserted into the cookie dough (avoiding the cheesecake filling) should come out with moist crumbs, but not raw dough. The internal temperature should be around 190-200°F (88-93°C) for best results.
Can I double or triple this recipe to make more cookies?
Yes, you can easily double or triple the recipe. When doubling, use two baking sheets and bake the cookies in batches, or if your oven is large enough, you may be able to bake both sheets at once, but rotate the sheets halfway through. Be sure to adjust the baking time slightly, and keep an eye on the cookies to prevent overbaking.
What are the nutritional highlights of these cheesecake-stuffed chocolate chip cookies?
These cookies provide calcium from the cream cheese, which is beneficial for bone health. The chocolate chips contribute antioxidants, and the egg provides protein. The recipe also contains a good amount of fat and sugar, so enjoy them in moderation. The recipe can be adapted to include more whole grains or lower sugar content, if desired.
Cheesecake Stuffed Chocolate Chip Cookies – Decadent, Creamy, and Irresistible
This recipe combines the rich flavors of cheesecake and chocolate chip cookies into a single, irresistible treat that is perfect for dessert lovers.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.5 cup brown sugar packed
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chocolate chips
- 4 ounces cream cheese softened
- 0.25 cup granulated sugar
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat together butter, brown sugar, and granulated sugar until creamy. Mix in egg and vanilla extract.
- Gradually add the flour mixture to the wet ingredients, stirring until combined. Fold in chocolate chips.
- In another bowl, beat cream cheese and granulated sugar until smooth.
- Scoop 1 tablespoon of cookie dough and flatten slightly. Add 1 teaspoon of cream cheese mixture in the center, then top with another tablespoon of cookie dough. Seal the edges.
- Place cookies on the prepared baking sheet and bake for 12-15 minutes or until edges are golden brown.
Notes
Ensure cookies are completely cool before serving for the best texture.
