Description
Indulge in these decadent Cheesecake Stuffed Chocolate Chip Cookies, combining the rich creaminess of cheesecake with classic chocolate chip cookie dough. Perfectly baked to golden edges with a soft, creamy center, these treats are sure to satisfy any sweet tooth craving.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the 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 to evenly distribute the leavening agent and salt. In a separate large bowl, cream the melted butter with the brown sugar and granulated sugar until smooth. Beat in vanilla extract, the whole egg, and egg yolk. Gradually mix in the dry ingredients until just combined, then fold in the chocolate chips gently.
- Make Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy without lumps.
- Assemble Cookies: Take tablespoon-sized portions of cookie dough and flatten each slightly. Create a small well or hole in the center of each dough portion. Spoon a small amount of the cheesecake filling into the well, then cover it with another portion of cookie dough, sealing the edges completely to encase the cheesecake filling.
- Bake: Place the assembled cookie balls onto the prepared parchment-lined baking sheets, spacing them evenly. Bake in the preheated oven for 15-18 minutes or until the edges are golden brown. After baking, let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake filling.
- Do not overmix the cookie dough once you add the dry ingredients to keep the cookies tender.
- Seal the dough well around the cheesecake filling to prevent oozing during baking.
- The cookies may look slightly underbaked in the center when you remove them but will firm up as they cool.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
