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Cheesecake Stuffed Chocolate Chip Cookies Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in the ultimate cookie experience with these Cheesecake Stuffed Chocolate Chip Cookies. Each soft, gooey chocolate chip cookie hides a creamy cheesecake filling, treating you to an irresistible combination of flavors and textures. Perfect for parties, special occasions, or simply satisfying your sweet tooth, these cookies are sure to impress.

Ingredients

Units Scale

For the Cheesecake Filling

  • 8 ounce (227 g) package cream cheese, softened
  • 2/3 cup (80 g) confectioner’s sugar

For the Chocolate Chip Cookies

  • 3/4 cup (170 g) salted butter, softened
  • 1 cup (220 g) brown sugar
  • 1/2 cup (100 g) white sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 1/2 cups (313 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (360 g) chocolate chips

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Add Wet Ingredients: Beat in the vanilla extract and eggs, one at a time, ensuring each is well incorporated before adding the next.
  5. 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.
  6. Chill the 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.
  7. 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.
  8. Bake: 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.
  9. Cool: Allow the cookies to rest on the baking sheet for a few minutes before transferring them to a wire cooling rack.

Notes

  • Make sure the cream cheese filling is chilled before assembling to prevent it from oozing out during baking.
  • Do not overmix the cookie dough after adding the dry ingredients to keep cookies tender.
  • The cookie dough can be made ahead and refrigerated for up to 24 hours.
  • Cookies may be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 210
  • Sugar: 18g
  • Sodium: 170mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 32mg

Find it online: https://emilyquickdinners.com/cheesecake-stuffed-chocolate-chip-cookies-recipe/