Description
Cheesecake-Stuffed Chocolate Chip Cookies combine two dessert favorites into one irresistible treat. With a chewy, buttery cookie base and a creamy cheesecake filling, these cookies are a crowd-pleaser for any gathering or indulgent night in. Easy to make and bursting with flavor, they’re perfect warm from the oven or chilled for a refreshing twist. Try this decadent recipe today and wow your taste buds!
Ingredients
Scale
For the Cookie Dough:
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 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
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat to 325°F (165°C). Line baking sheets with parchment paper or silicone mats.
- Prepare the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
- Beat in vanilla, egg, and egg yolk until fully incorporated.
- Gradually add dry ingredients to wet, mixing just until combined. Fold in chocolate chips.
- Make the Cheesecake Filling: Beat softened cream cheese, sugar, and vanilla until smooth. Chill if too soft.
- Assemble the Cookies:
- Scoop 2 tablespoons of dough and flatten it in your palm.
- Add 1 teaspoon of cheesecake filling to the center.
- Cover with a smaller piece of dough, sealing the edges completely. Roll gently into a ball.
- Bake: Place cookies 2 inches apart on prepared sheets. Bake for 15-18 minutes, until edges are lightly golden. Centers will appear soft.
- Cool and Serve: Cool on baking sheets for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Notes
- Chill the Dough: If the dough becomes too sticky, chill for 30 minutes before assembling.
- Storage: Keep cookies in an airtight container in the fridge for up to a week. Warm in the microwave for 10-15 seconds before serving.
- Freezing Tip: Freeze unbaked cookie balls for up to 2 months. Bake straight from frozen, adding 1-2 minutes to the baking time.
- Variations: Try white chocolate chips, peanut butter in the filling, or crushed candy canes for a festive twist.