Description
Deliciously soft and chewy chocolate chip cookies stuffed with a creamy cheesecake filling, perfect for dessert lovers looking for a unique treat. These cheesecake stuffed chocolate chip cookies combine rich flavors and a delightful texture contrast, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Cookie Dough
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat 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 flour, baking soda, and salt. In a separate large bowl, cream together the melted butter, brown sugar, and granulated sugar until the mixture is smooth. Beat in the vanilla extract, egg, and egg yolk until well combined. Gradually mix in the dry ingredients, then gently fold in the chocolate chips to evenly distribute them through the dough.
- Make Cheesecake Filling: In a small bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy, avoiding lumps to ensure a silky filling.
- Assemble Cookies: Form tablespoon-sized balls of cookie dough. Create a small indentation or hole in the center of each ball and fill it with a spoonful of the cheesecake mixture. Then, cover the filling with more cookie dough and seal tightly to encase the cheesecake inside completely.
- Bake: Place the stuffed cookie balls on the prepared cookie sheets spaced apart. Bake for 15-18 minutes, or until the edges are lightly golden and the cookies appear set. Once baked, allow them to cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and smooth filling consistency.
- Do not overbake the cookies to keep them soft and chewy.
- Sealing the dough well around the cheesecake filling prevents leaking during baking.
- For a stronger chocolate flavor, use semi-sweet or dark chocolate chips.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
