Cheesecake Stuffed Chocolate Chip Cookies Recipe
Delight in these decadent Cheesecake Stuffed Chocolate Chip Cookies, where rich and creamy cheesecake filling is encased in soft, chewy chocolate chip cookie dough. Perfectly baked to golden perfection, these cookies offer a luscious surprise in every bite, combining the best of cheesecake and classic chocolate chip cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 8 oz Cream Cheese (Can use low-fat cream cheese for a lighter option)
- 1/3 cup Powdered Sugar (Granulated sugar can be used but may alter texture)
- 1 teaspoon Vanilla Extract (Use pure vanilla for the best flavor)
Cookie Dough
- 1 cup Unsalted Butter (Can use margarine but it may affect flavor)
- 3/4 cup Brown Sugar (Can replace half with granulated sugar for less moisture)
- 1/2 cup Granulated Sugar (Coconut sugar can be used for a unique twist)
- 1 large Egg (Flax eggs can work for a vegan option)
- 2 cups All-Purpose Flour (Gluten-free flour can serve as a substitute)
- 1 teaspoon Baking Soda (Baking powder can be used in a pinch)
- 1/2 teaspoon Salt (Can omit if salted butter is used)
- 1 cup Chocolate Chips (Consider using white or dark chocolate chips)
Instructions
- Cheesecake Filling Preparation: In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy. Scoop the mixture into small balls and place them on a tray. Freeze the balls for 20-30 minutes to firm them up for easier handling.
- Cookie Dough Preparation: In a large bowl, beat the unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Add the egg and vanilla extract, and mix thoroughly. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips evenly.
- Chill Dough: Cover the cookie dough with plastic wrap and refrigerate it for 15-20 minutes to firm it up, which makes it easier to work with.
- Assemble Cookies: Remove the chilled dough from the refrigerator. Take a portion of dough and flatten it in your hand or on a surface. Place a frozen cheesecake ball in the center and carefully wrap the dough around it, sealing completely to form a smooth ball with the cheesecake filling enclosed.
- Bake: Preheat the oven to 350°F (175°C). Arrange the assembled cookie balls on a baking sheet lined with parchment paper, spacing them evenly. Bake in the preheated oven for 13-15 minutes, or until the cookie edges are golden brown.
- Cooling: Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps set the cookies and prevents breaking.
Notes
- For a lighter option, use low-fat cream cheese in the filling.
- To make the cookies vegan, substitute flax eggs for the egg and use a vegan butter alternative.
- Gluten-free flour can be used to make this recipe gluten-free.
- Freezing the cheesecake filling before assembly prevents the filling from oozing during baking.
- Be sure to seal the cookie dough tightly around the filling to avoid leakage.
- Use pure vanilla extract for the best flavor impact.
Keywords: cheesecake stuffed cookies, chocolate chip cookies, cheesecake filling, baked cookies, dessert recipe
