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Cheesecake Stuffed Chocolate Chip Cookies Recipe

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4.1 from 12 reviews

These Cheesecake Stuffed Chocolate Chip Cookies combine the rich creaminess of cheesecake with classic chocolate chip cookie dough for an irresistible dessert. Soft, chewy cookies encase a sweet and tangy cheesecake filling, creating a delightful treat perfect for any occasion.

Ingredients

Cheesecake Filling

  • 8 oz cream cheese, softened
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla extract

Chocolate Chip Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, firmly packed
  • ½ cup sugar
  • 2 large eggs, room temperature preferred
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • ⅓ cup mini chocolate chips (or substitute additional regular chocolate chips)

Instructions

  1. Prepare Cheesecake Filling: In a bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and well combined.
  2. Chill Filling: Drop the cheesecake filling by 1 tablespoon-sized scoops onto a wax paper-lined plate or baking sheet. Place in the freezer to chill while preparing the cookie dough.
  3. Make Cookie Dough: Using an electric or stand mixer, beat together the softened butter, brown sugar, and sugar until creamy and well combined. Add eggs and vanilla extract and mix thoroughly.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
  5. Mix Dough: Gradually add the dry ingredients into the butter mixture, stirring until completely combined. Then, fold in the semisweet and mini chocolate chips.
  6. Form Dough Balls: Scoop 3 tablespoons of cookie dough and roll into a ball with your palms. Create a crater in the center of the dough ball using your thumb. If the dough is sticky, refrigerate for 15-30 minutes before proceeding.
  7. Stuff Cookies: Remove one frozen scoop of cheesecake filling from the freezer and press it gently into the crater. Form the dough completely around the cheesecake to enclose it fully, ensuring no cracks or filling are exposed.
  8. Chill Dough: Place the stuffed cookie dough balls on a wax paper-lined plate. Freeze them for 15 minutes to prevent spreading during baking. Meanwhile, preheat the oven to 375°F (190°C).
  9. Bake Cookies: Arrange the chilled cookie dough balls on a parchment-lined baking sheet, spacing them at least 2.5 inches (6 cm) apart. Bake in the preheated oven for 12-13 minutes, until the edges start turning golden brown.
  10. Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving to ensure they set properly and the cheesecake filling remains creamy.

Notes

  • To manage sticky dough, refrigerate for up to 30 minutes before shaping.
  • Make sure to fully enclose the cheesecake filling inside the dough to prevent leakage during baking.
  • Use mini chocolate chips or extra regular chocolate chips if mini ones are not available for texture variation.
  • Chilling the cookie dough before baking helps control spreading and maintains cookies’ shape.
  • Allow cookies to cool fully on the baking sheet to avoid breaking or melting of the filling.

Find it online: https://bitezly.com/cheesecake-stuffed-chocolate-chip-cookies-recipe/