Hey there, dessert lovers! Get ready to take your cookie game to a whole new level with these indulgent Cheesecake Stuffed Chocolate Chip Cookies! Imagine biting into a soft, chewy chocolate chip cookie, only to discover a creamy cheesecake center waiting for you. It’s the best of both worlds chocolate chip cookie meets cheesecake in one magical bite! These cookies are perfect for a sweet treat, holiday baking, or just when you’re craving something extra special. Let’s get baking!
Ingredients
- 1 cup unsalted butter, softened
The butter brings richness and moisture to the cookies, helping create a tender, chewy texture. Leave it out to soften for easier mixing. - 1 cup brown sugar, packed
Adds a deep, caramel-like sweetness to the cookies and helps keep them soft. - 1/2 cup granulated sugar
Balances the sweetness and gives a slight crispness to the cookie edges. - 2 large eggs
Eggs provide structure and moisture to hold the cookie dough together. - 1 tablespoon vanilla extract
Vanilla enhances the flavor of both the cookie dough and the cheesecake filling. - 2 1/2 cups all-purpose flour
The base of our cookie dough, flour gives structure and chewiness to the cookies. - 1 teaspoon baking soda
Helps the cookies rise just the right amount and keeps them from being too dense. - 1/2 teaspoon salt
Balances out the sweetness and enhances all the flavors. - 1 1/2 cups chocolate chips
For that classic chocolate chip cookie taste, plus some extra chocolate goodness around the cheesecake filling. - 8 oz cream cheese, softened
The star of the cheesecake filling! Cream cheese gives a creamy, tangy flavor that pairs perfectly with the cookie. - 1/4 cup powdered sugar
Sweetens the cheesecake filling without making it too dense.
How to Make Cheesecake Stuffed Chocolate Chip Cookies
Step 1: Prepare the cheesecake filling
In a medium bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Spoon small dollops (about 1-2 teaspoons) onto a baking sheet lined with parchment paper and freeze for 30 minutes. This will make stuffing the cookies easier.
Step 2: Make the cookie dough
In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, then mix in the vanilla extract.
Step 3: Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Step 4: Assemble the cookies
Scoop about 2 tablespoons of cookie dough, flatten it slightly, and place one frozen cheesecake dollop in the center. Top with another flattened scoop of cookie dough, and seal the edges around the cheesecake filling, forming a ball.
Step 5: Bake
Place the stuffed cookie dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart. Bake at 350°F (175°C) for 12-15 minutes, or until the edges are golden and the center is set.
Step 6: Cool and enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm for the ultimate gooey experience!
Equipment Needed for This Recipe
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cooling rack
Frequently Asked Questions
Can I make the cheesecake filling ahead of time?
Yes! You can prepare the filling and freeze it for up to 24 hours before making the cookies.
Can I use store-bought cookie dough?
Store-bought dough could work, but homemade dough gives the best results, especially for sealing around the cheesecake filling.
Can I freeze these cookies?
Absolutely! Once baked, these cookies freeze well. Just let them cool completely, then freeze in an airtight container for up to 2 months. Reheat in the microwave for a few seconds to enjoy warm.
How can I make these gluten-free?
Simply substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. The rest of the ingredients are naturally gluten-free.
Can I add extra chocolate?
Yes! For extra indulgence, you can press a few chocolate chips on top of each cookie dough ball before baking.
How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate to keep them fresh for up to a week.
Why is my filling leaking out of the cookie?
Make sure to freeze the cheesecake filling and fully seal the cookie dough around it before baking. This will help keep the filling intact.
Conclusion
I hope you’re as excited about these Cheesecake Stuffed Chocolate Chip Cookies as I am! Each bite is a perfect combination of chewy, creamy, and chocolatey goodness. If you make these, be sure to share a photo and tag us! Don’t forget to save this recipe on Pinterest for later or share it with your friends on Facebook using the buttons below. Enjoy baking!
