Cheesecake Stuffed Chocolate Chip Cookies
Decadent cookies with a soft, chewy exterior and a creamy, tangy cheesecake center. This fusion of crispy buttery dough and rich filling offers a balanced texture and bold flavor.
Servings: 24 servings
Calories: 220kcal
Ingredients
- 1 cup (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy. Portion out 24 small mounds on parchment-lined tray. Freeze for 30-45 minutes until firm.
- Preheat your Oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
- Make the Cookie Dough Base: In a large bowl, cream 1 cup softened butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar using an electric mixer on medium speed for 3-5 minutes until fluffy.
- Add Eggs and Vanilla: Crack in the 2 large eggs one at a time, mixing thoroughly. Stir in 2 teaspoons vanilla extract.
- Blend Dry Ingredients: Add 2.5 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt gradually to the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips: Gently stir in 2 cups chocolate chips till evenly distributed. The dough will be thick.
- Assemble Stuffed Cookies: Portion the dough into 24 equal mounds. Press a thumb into the center of each, then insert a frozen cheesecake filling. Shape the dough around the filling to form a ball without cracks.
- Bake: Place the formed cookies on the prepared baking sheet. Bake for 11-14 minutes until golden and slightly jiggly in the center. Let cool for 5 minutes on the sheet before transferring to wire racks to solidify.
- Store: Allow to cool completely before storing in an airtight container at room temperature (up to 5 days) or freezing (2-3 months).
Notes
Use small spheres of cheesecake filling (around 1.5-2 tsp each) for even distribution. Ensure cookies are spaced at least 2 inches apart to prevent sticking. For best results, do not under-bake as the filling needs time to soften. Substitute vegan cream cheese and plant-based chocolate chips for vegan version.