Cheesecake stuffed chocolate chip cookies
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Take your classic chocolate chip cookies to the next level with these Cheesecake Stuffed Chocolate Chip Cookies! Imagine biting into a soft, chewy cookie, only to discover a rich, creamy cheesecake filling inside. This indulgent dessert is a perfect combination of two favorites and will leave you wanting more with every bite. Whether for a special occasion or a weekend treat, these cookies are guaranteed to impress your friends and family!
The first time I baked these Cheesecake Stuffed Chocolate Chip Cookies, I wanted to surprise my husband with something extraordinary for dessert. Little did I know, they would become an instant family favorite! When he took his first bite, his eyes lit up, and I knew I had hit a home run. The creamy cheesecake center paired with the classic chocolate chip cookie dough was a game-changer, and now it’s a dessert I bake whenever we’re in the mood for something extra special. They’ve become such a hit that we even bake them together as a fun weekend activity!
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Why You’ll Love Cheesecake Stuffed Chocolate Chip Cookies
- Two Desserts in One: You get the best of both worlds—a rich cheesecake filling wrapped in a classic cookie.
- Showstopper Dessert: Perfect for parties, holiday gatherings, or just because you want to impress your guests.
- Easy to Make: Surprisingly simple, despite how fancy they look!
- Irresistible Flavor: The combination of creamy cheesecake and melty chocolate chips is absolutely irresistible.
Ingredients Notes for Cheesecake Stuffed Chocolate Chip Cookies
- Cream Cheese: Use softened, full-fat cream cheese for the creamiest filling.
- Chocolate Chips: Feel free to use semi-sweet, dark, or even white chocolate chips, depending on your preference.
- Brown Sugar: Adds a rich, caramel-like flavor to the cookie dough, making it extra chewy.
- Butter: Unsalted butter, softened to room temperature, gives the cookies a buttery richness.
Recipe Steps for Cheesecake Stuffed Chocolate Chip Cookies
Step 1: Prepare the Cheesecake Filling
- In a bowl, beat together 8 oz of softened cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Spoon small dollops of the cheesecake mixture onto a parchment-lined baking sheet and freeze for 30 minutes.
Step 2: Make the Cookie Dough
- In a large bowl, cream together ¾ cup unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy.
- Add 1 egg and 1 teaspoon vanilla extract, mixing until combined.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the butter mixture and mix until combined.
- Fold in 1 ½ cups chocolate chips to the dough.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out a tablespoon of cookie dough and flatten it into a disk in your hand.
- Place a frozen cheesecake dollop in the center and cover it with another tablespoon of cookie dough, sealing the edges.
- Place the stuffed cookies onto the baking sheet, leaving space between them.
Step 4: Bake
- Bake the cookies for 12-14 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Storage Options
- Refrigerate: Due to the cheesecake filling, store the cookies in an airtight container in the fridge for up to 5 days.
- Freeze: You can freeze the unbaked cookies with cheesecake filling for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.
Variations & Substitutions
- Add Nuts: Mix in chopped walnuts or pecans for an extra crunch.
- Double Chocolate: Use cocoa powder in the cookie dough for a double chocolate version.
- Different Fillings: Try stuffing the cookies with Nutella or peanut butter instead of cheesecake for a fun twist!
Cheesecake stuffed chocolate chip cookies
Ingredients
- For the Cookie Dough:
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
Instructions
- Prepare the Cheesecake Filling:
- Mix the Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, 1 teaspoon vanilla extract, and the egg yolk until smooth and well combined.
- Chill the Filling: Place the cheesecake filling in the refrigerator while you prepare the cookie dough.
- Prepare the Cookie Dough:
- Cream the Butter and Sugars: In a large bowl, cream together the softened butter, 3/4 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy.
- Add Egg and Vanilla: Beat in the egg and 1 teaspoon vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- Stir in Chocolate Chips: Fold in the chocolate chips.
- Assemble the Cookies:
- Chill the Dough: Chill the cookie dough for at least 30 minutes in the refrigerator.
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Form the Cookies: Take about 1.5 tablespoons of cookie dough and flatten it in your palm. Add about 1 teaspoon of the cheesecake filling in the center and fold the cookie dough around it to seal. Roll it into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
- Bake:
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
- Serve:
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
