Imagine biting into a warm, gooey chocolate chip cookie only to discover a creamy, tangy cheesecake surprise at the center. That’s the magic of Cheesecake Stuffed Chocolate Chip Cookies! These decadent treats combine two dessert favorites into one irresistible bite. Whether you’re hosting a party, baking for the family, or just treating yourself, this recipe is a showstopper that will have everyone asking for seconds.
Ingredients
For the Cheesecake Filling:
- 8 oz (1 block) cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
1. Make the Cheesecake Filling:
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop 1-teaspoon portions of the mixture onto a parchment-lined baking sheet and freeze for at least 1 hour, or until firm.
2. Prepare the Cookie Dough:
In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually mix in the dry ingredients. Fold in the chocolate chips.
3. Assemble the Cookies:
Scoop about 2 tablespoons of cookie dough and flatten it into a disk. Place a frozen cheesecake filling in the center and wrap the dough around it, ensuring it’s completely sealed. Roll into a ball and place on a parchment-lined baking sheet. Repeat with the remaining dough and filling, spacing the cookies 2 inches apart.
4. Bake the Cookies:
Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until the edges are golden brown and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for Success
- Chill the Filling: Freezing the cheesecake filling makes it easier to stuff the cookies without it melting during assembly.
- Seal the Dough Well: Ensure the cookie dough completely covers the cheesecake filling to prevent it from leaking out during baking.
- Room Temperature Ingredients: Use softened butter and room-temperature eggs for a smoother cookie dough.
- Don’t Overbake: The cookies should look slightly underbaked in the center when you take them out. They’ll firm up as they cool.
Optional Add-Ons and Variations
- Stuff with Extras: Add a dollop of peanut butter or Nutella with the cheesecake filling for extra indulgence.
- Mix-In Fun: Swap chocolate chips for white chocolate chips, toffee bits, or chopped nuts.
- Sprinkle of Salt: Add a pinch of flaky sea salt on top of each cookie before baking for a sweet and salty combo.
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep in the fridge for up to a week to maintain the cheesecake center’s freshness.
- Freeze: These cookies freeze beautifully. Store in a freezer-safe bag for up to 3 months and reheat in the microwave for a warm treat.
Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert mashup, delivering the best of both worlds. They’re rich, creamy, and bursting with chocolatey goodness – the perfect treat for cookie and cheesecake lovers alike. Make them once, and they’ll become a staple in your dessert repertoire!