Cheesecake stuffed chocolate chip cookies

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!

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

1. In a bowl, beat together 8 oz of softened cream cheese, ¼ cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
2. Spoon small dollops of the cheesecake mixture onto a parchment-lined baking sheet and freeze for 30 minutes.

Step 2: Make the Cookie Dough

1. In a large bowl, cream together ¾ cup unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy.
2. Add 1 egg and 1 teaspoon vanilla extract, mixing until combined.
3. In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
4. Gradually add the dry ingredients to the butter mixture and mix until combined.
5. Fold in 1 ½ cups chocolate chips to the dough.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop out a tablespoon of cookie dough and flatten it into a disk in your hand.
3. Place a frozen cheesecake dollop in the center and cover it with another tablespoon of cookie dough, sealing the edges.
4. Place the stuffed cookies onto the baking sheet, leaving space between them.

Step 4: Bake

1. Bake the cookies for 12-14 minutes, or until the edges are golden brown.
2. 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!

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Cheesecake stuffed chocolate chip cookies

Soft, chewy chocolate chip cookies filled with a creamy cheesecake center, combining two classic desserts into one indulgent treat!

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Course: Dessert

Kitchen: American

Prep Time: 25 minutes minutes

Cook Time: 12 minutes minutes

Chill Time:: 30 minutes minutes

Total Time: 1 hour hour 7 minutes minutes

Servings: 12 cookies

Ingredients

 

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• ▢ 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.