Why You’ll Love This Recipe
- Combines two beloved desserts into one indulgent bite.
- Perfectly soft and chewy cookies with a luscious surprise inside.
- Easy-to-follow recipe with simple ingredients.
- Great for parties, gifts, or a cozy weekend treat.
- Customizable with different chocolate chips or mix-ins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Directions
- Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar. Mix until smooth.
- Add the vanilla extract, egg, and egg yolk to the sugar mixture. Stir until the mixture is light and creamy.
- Gradually fold in the dry ingredients until just combined. Stir in the chocolate chips using a wooden spoon.
- In a separate bowl, whisk together the softened cream cheese, 1/4 cup sugar, and 1 tsp vanilla extract until smooth and creamy.
- Shape the cookie dough into balls, then make a hollow in the center of each ball. Fill the hollow with a small amount of the cheesecake mixture and cover with additional cookie dough, sealing the edges.
- Place the stuffed cookie dough balls on the prepared baking sheets.
- Bake for 15-18 minutes, or until the edges turn a light golden brown.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 40 minutes
Variations
- Add nuts: Incorporate chopped walnuts or pecans into the cookie dough for added crunch.
- Chocolate variety: Use white chocolate chips, dark chocolate chips, or a mix for a different flavor profile.
- Flavored cheesecake: Add a splash of lemon juice or fruit puree to the cheesecake filling for a fruity twist.
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
- Mini version: Make smaller cookies for bite-sized treats, adjusting the baking time as needed.
Storage/Reheating
- Storage: Keep the cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Freezing: Freeze the unbaked stuffed cookie dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 2-3 minutes to the baking time.
- Reheating: Warm the cookies in the microwave for 10-15 seconds to enjoy that freshly baked texture.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt in the recipe to balance the flavors.
2. How do I prevent the cookies from spreading too much?
Chill the cookie dough for 30 minutes before baking to help the cookies hold their shape.
3. Can I make these cookies ahead of time?
Absolutely! Prepare the dough and cheesecake filling in advance, then assemble and bake when ready.
4. What’s the best way to soften cream cheese quickly?
Cut the cream cheese into smaller pieces and let it sit at room temperature for 15-20 minutes.
5. Can I substitute the cream cheese with another filling?
Yes, you can use Nutella, peanut butter, or fruit preserves for a different twist.
6. Why is my cheesecake filling oozing out?
Ensure the cookie dough fully covers the filling, and don’t overfill the centers.
7. Can I use a stand mixer for this recipe?
Yes, a stand mixer works well for both the cookie dough and cheesecake filling.
8. What type of chocolate chips work best?
Semi-sweet chocolate chips are classic, but you can experiment with milk or dark chocolate.
9. Do I need to grease the baking sheets?
No, parchment paper ensures the cookies won’t stick and makes cleanup easier.
10. How do I know when the cookies are done?
The edges should be lightly golden, while the centers may look slightly underbaked. They’ll firm up as they cool.
Conclusion
Cheesecake Stuffed Chocolate Chip Cookies are a dessert lover’s dream, combining the best of two worlds into one delicious treat. Whether you’re baking for a special occasion or simply indulging your sweet tooth, these cookies are sure to impress. Try them today, and watch them disappear in no time!
Cheesecake Stuffed Chocolate Chip Cookies
- Total Time: 40 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
- Dive into decadence with Cheesecake Stuffed Chocolate Chip Cookies, a delightful fusion of two classic desserts. These chewy chocolate chip cookies hide a creamy cheesecake filling, making them the ultimate indulgence. Perfect for parties, gifting, or a sweet treat anytime.
Ingredients
- For the Cookies:
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, combine melted butter, brown sugar, and granulated sugar until smooth.
- Add vanilla extract, egg, and egg yolk. Stir until light and creamy.
- Gradually fold in the dry ingredients. Mix in chocolate chips.
- In a separate bowl, beat cream cheese, sugar, and vanilla until smooth.
- Shape cookie dough into balls. Make a hollow in each, fill with cheesecake mixture, and seal with additional dough.
- Place on prepared sheets and bake for 15-18 minutes or until edges are golden.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack.
Notes
-
- Chill the dough for 30 minutes to reduce spreading.
- Experiment with different chocolate chips or add-ins like nuts.
- Store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
