Description
These Cheesecake Stuffed Chocolate Chip Cookies feature a rich, creamy cheesecake center enveloped in soft, chewy chocolate chip cookie dough, creating a heavenly mashup of two favorite desserts. Easy to make and irresistibly gooey when warm, they’re the ultimate treat for any cookie lover.
Ingredients
Cheesecake Filling
- 12 ounces cream cheese, cubed
- 3/4 cup powdered sugar
Cookies
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside to prevent sticking and easier cleanup.
- Prepare the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar. Mix on medium speed for 1-2 minutes, scraping down the sides as needed, until the mixture is smooth and creamy. Transfer the mixture to a smaller bowl and refrigerate while you make the cookie dough to keep it firm for stuffing.
- Make the cookie dough: In the same mixing bowl and paddle attachment (no need to clean), combine the butter, light brown sugar, and granulated sugar. Mix on medium speed for about 2 minutes until light and fluffy. Add in the egg, egg yolk, vanilla extract, baking soda, and salt, and continue mixing for 1 minute until well incorporated, scraping the sides as necessary.
- Incorporate flour & chocolate chips: Reduce the mixer speed to low, add in the all-purpose flour, and mix until just combined. Stir in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Assemble the cookies: Using a medium (2-tablespoon) cookie scoop, portion out the cookie dough. Flatten each portion into a disk. Place about 2 teaspoons of the chilled cheesecake filling in the center of each disk. Carefully wrap the cookie dough around the filling and roll into a ball, making sure to seal the filling inside completely to prevent leaks during baking.
- Bake: Arrange the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 9 minutes, or until the edges are golden brown and the tops are just set but still soft in the center.
- Cool the cookies: Remove the baking sheet from the oven. Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely. This helps the cookies set and prevents the centers from becoming too gooey.
Notes
- Store cookies airtight and refrigerated for up to 5 days for optimal freshness and food safety.
- Microwave a cookie for about 10 seconds before enjoying to restore gooeyness.
- Cookies can be kept at room temperature overnight, but longer storage is best in the fridge due to the cheesecake filling.
- Make sure to seal the filling well to prevent leaks during baking.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 16g
- Sodium: 140mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 32mg
