Cheesecake Stuffed Chocolate Chip Cookies
Delightfully merging creamy cheesecake with warm chocolate chip cookies, these treats are a unique dessert sure to impress.
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened Use room temperature for easier mixing.
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
For the cookie dough
- 1 cup unsalted butter, softened Use room temperature for better texture.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs Use room temperature.
- 2 tsp vanilla extract
- 3 cups all-purpose flour Fluff up before measuring.
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips Use semi-sweet or preferred variety.
Instructions
Prepare the Cheesecake Filling
- In a mixing bowl, combine softened cream cheese, powdered sugar, and 1/2 tsp vanilla extract. Beat until smooth and creamy.
- Scoop dollops of the cheesecake filling onto a parchment-lined baking tray or plate and freeze for 20 to 30 minutes.
Make the Cookie Dough
- In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and 2 tsp vanilla extract. Mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients, mixing gently until just combined.
- Fold in chocolate chips.
Assemble and Bake
- Chill cookie dough in the refrigerator for 15 to 20 minutes.
- Preheat oven to 350°F (175°C).
- Take a portion of dough, flatten it in your palm, place a frozen dollop of cheesecake filling in the center, and cover with more dough. Pinch edges to seal.
- Place cookies on a parchment-lined baking sheet and bake for 13 to 15 minutes, until edges turn golden.
- Allow to cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For a twist, experiment with flavored extracts in the cheesecake filling or different types of chocolate in the cookie. Store in an airtight container to keep cookies soft.