Dive into a delightful blend of creamy cheesecake and classic cookie goodness with these Cheesecake Stuffed Chocolate Chip Cookies. Each bite unveils a luscious cream cheese center wrapped in a soft, chewy cookie exterior, making these treats an irresistible addition to any dessert spread.
Ingredients
- Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Chill in the fridge while preparing cookie dough.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla, mix well.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined. Fold in chocolate chips.
- Scoop 1 tablespoon of cookie dough and flatten slightly in your hand. Place 1 teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough and seal edges, forming a ball. Repeat for all cookies.
- Preheat oven to 350°F / 175°C. Place cookie balls on a parchment-lined baking sheet. Bake 12–14 minutes, until edges are lightly golden but centers are soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Variations
- Use dark chocolate chips for a richer flavor contrast.
- Add crushed nuts like pecans or walnuts for extra crunch.
- Incorporate a teaspoon of espresso powder into the dough for a mocha twist.
Cooking Notes
- Use room temperature ingredients for better blending.
- Ensure cheesecake filling is well-chilled for easier handling.
- Monitor baking closely to prevent over-baking and ensure soft centers.
Serving Suggestions
- Pair with a glass of cold milk for a classic combination.
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with chocolate sauce for an extra indulgent treat.
Tips
- Chilling the dough ensures the cookies hold their shape while baking.
- For uniform cookies, use a cookie scoop for portioning.
- Experiment with different chocolate chip varieties for unique flavors.
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 34 minutes
Nutritional Information (Per Serving)
- Calories: Approx. 250 kcal
- Protein: N/A
- Sodium: N/A
Frequently Asked Questions
- Can I freeze the cookie dough?
Yes, freeze in balls for up to 1 month. - How can I make the cookies less sweet?
Reduce the granulated sugar by 1/4 cup. - Can I use low-fat cream cheese?
Yes, but it may alter the creaminess slightly. - What’s the best way to store these cookies?
Keep in an airtight container at room temperature for up to 4 days.
Conclusion
These Cheesecake Stuffed Chocolate Chip Cookies combine two beloved desserts into one unforgettable treat. Whether you savor them as an indulgent snack or serve them at a gathering, their creamy centers and chewy exteriors will impress anyone who takes a bite. Easy to make and irresistibly delicious, they’re a must-try for cookie enthusiasts everywhere.
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Cheesecake Stuffed Chocolate Chip Cookies
- Total Time: 34 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Dive into a delightful blend of creamy cheesecake and classic cookie goodness with these Cheesecake Stuffed Chocolate Chip Cookies. Each bite unveils a luscious cream cheese center wrapped in a soft, chewy cookie exterior, making these treats an irresistible addition to any dessert spread.
Ingredients
Scale
- Cheesecake Filling
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- In a small bowl, beat together cream cheese, powdered sugar, and vanilla until smooth. Chill in the fridge while preparing cookie dough.
- In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla, mix well.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until combined. Fold in chocolate chips.
- Scoop 1 tablespoon of cookie dough and flatten slightly in your hand. Place 1 teaspoon of cheesecake filling in the center. Cover with another tablespoon of dough and seal edges, forming a ball. Repeat for all cookies.
- Preheat oven to 350°F / 175°C. Place cookie balls on a parchment-lined baking sheet. Bake 12–14 minutes, until edges are lightly golden but centers are soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- Chill cookie dough 30 minutes for less spreading.
- Add a sprinkle of sea salt on top for a flavor contrast.
- Store in an airtight container for 3–4 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx. 250 kcal per cookie
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Keywords: cheesecake, chocolate chip, stuffed cookies, dessert, baking
