Description
Delightfully rich and soft, these Cheesecake Stuffed Chocolate Chip Cookies combine the classic flavors of a chocolate chip cookie with a creamy cheesecake center. With a tender, golden-brown exterior and a smooth, sweet filling, they make for an irresistible treat perfect for any occasion.
Ingredients
Scale
Cookie Dough
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to combine the dry ingredients evenly. In a separate large bowl, cream melted butter, brown sugar, and granulated sugar until smooth. Beat in the vanilla extract, whole egg, and egg yolk thoroughly. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips carefully to distribute evenly throughout the dough.
- Make Cheesecake Filling: In a small bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Assemble Cookies: Using a tablespoon measure, form cookie dough balls. Make a small indentation or hole in each ball and fill with about a teaspoon of the cheesecake mixture. Carefully cover the filling with more cookie dough, sealing it entirely to encase the cheesecake in the center.
- Bake: Arrange the stuffed cookie dough balls spaced evenly on the prepared parchment-lined sheets. Bake in the preheated oven for 15-18 minutes or until the cookie edges turn a light golden brown. Remove from oven and let cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, ensure cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake; cookies will firm up as they cool and remain soft with a gooey cheesecake center.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate depending on your preference.
- Chilling the cookie dough before baking (optional) will help minimize spreading and achieve thicker cookies.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
