Description
Deliciously indulgent cheesecake stuffed chocolate chip cookies feature a soft and chewy chocolate chip cookie exterior with a creamy, rich cheesecake filling hidden inside. These treats combine the best of two desserts, perfect for satisfying your sweet tooth with a unique twist that’s easy to make and sure to impress.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, cream the melted unsalted butter with packed brown sugar and granulated sugar until smooth. Beat in vanilla extract, whole egg, and egg yolk until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing gently until combined. Fold in the chocolate chips evenly throughout the dough.
- Make Cheesecake Filling: In a small bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy, ensuring there are no lumps.
- Assemble Cookies: Using a tablespoon, scoop out balls of cookie dough. Flatten each ball slightly and create a hollow or indentation in the center. Spoon a portion of the cheesecake filling into this space, then carefully cover the filling with more cookie dough, sealing the edges tightly to encase the cheesecake completely.
- Bake: Place the stuffed cookie dough balls on the prepared baking sheets, spaced adequately apart. Bake for 15 to 18 minutes or until the edges turn golden brown. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Do not overfill the cookies with cheesecake to prevent leakage during baking.
- You can refrigerate the assembled cookie dough balls for 15-30 minutes before baking to help maintain their shape.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a twist, try using white chocolate chips or mini chocolate chips instead.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
