Hey y’all! If you’ve ever found yourself torn between a rich cheesecake and a classic chocolate chip cookie, I’ve got the perfect solution for you: Cheesecake Stuffed Chocolate Chip Cookies! These delightful treats bring together the best of both worlds, offering a creamy, tangy cheesecake filling nestled inside a chewy, chocolatey cookie. Perfect for parties, holidays, or a sweet treat just because. Let’s get cooking!
Why You’ll Love This
- Combines two favorite desserts into one amazing treat.
- Perfectly balanced sweetness and creaminess.
- Great for impressing guests or satisfying a sweet tooth.
- Simple ingredients with a gourmet result.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (350g) chocolate chips
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
Directions
Prepare the Cheesecake Filling
In a medium bowl, beat together the cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
Make the Cookie Dough
In a large mixing bowl, cream together the butter, 1 cup granulated sugar, and brown sugar until light and fluffy. Add in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips.
Assemble the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Take about 2 tablespoons of cookie dough and flatten it in your hand. Place a teaspoon of cheesecake filling in the center and cover with another flattened tablespoon of dough. Seal the edges and place on the baking sheet.
Bake
Bake cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake. The cookies will continue to cook as they cool on the baking sheet. Learn more about cookie baking here.
- Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
Variations
- Peanut Butter Lovers: Add 1 cup of peanut butter chips to the cookie dough.
- Dark Chocolate Delight: Use dark chocolate chips for a richer flavor.
- Nutty Surprise: Mix in 1 cup of chopped walnuts or pecans.
Required Equipment
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
Storage Instructions
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Suggested Pairings
Serve these cookies with a cold glass of milk or a warm cup of coffee for a delightful treat. They also pair well with fresh berries for a refreshing twist.
Pro Tips
- Chill the cookie dough for 30 minutes before assembling to make handling easier.
- For perfectly even cookies, use a cookie scoop to measure out the dough.
- Experiment with flavored extracts in the cheesecake filling for a unique twist. Learn more about baking with extracts here.
FAQ
- Can I make these cookies ahead of time? Yes, you can prepare the dough and cheesecake filling a day in advance and store them separately in the fridge.
- What if I don’t have parchment paper? You can use a silicone baking mat or lightly grease your baking sheets instead.
- Can I use low-fat cream cheese? Yes, but note that the texture may be slightly different and less creamy.