Description
Chocolate lovers rejoice with these cheesecake stuffed chocolate chip cookies that blend creamy cheesecake centers with classic cookie comfort. Rich chocolate and tangy cream cheese create an irresistible dessert experience you cannot resist diving into.
Ingredients
Scale
Cookie Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 cup chocolate chips
- 1/2 cup unsalted butter
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Cheesecake Filling:
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Finishing Ingredients:
- 1/4 cup powdered sugar
- 1/4 cup mini chocolate chips (for topping)
Instructions
- Prepare the cheesecake filling by whisking cream cheese, sugar, egg, and vanilla extract in a bowl until smooth and creamy. Refrigerate the mixture for 30 minutes to firm up and make it easier to handle.
- Cream softened butter with granulated and brown sugars in a large mixing bowl until light and fluffy, ensuring no sugar granules remain.
- Incorporate the egg and vanilla extract into the butter mixture, stirring until completely integrated and the texture becomes uniform.
- Sift together flour, baking soda, and salt in a separate bowl, then gradually fold into the wet ingredients, creating a cohesive chocolate chip cookie dough.
- Gently fold in the chocolate chips, distributing them evenly throughout the dough.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Divide the cookie dough into equal-sized portions, flattening each into a disc shape.
- Scoop a small amount of chilled cheesecake filling into the center of each cookie dough disc.
- Carefully fold the cookie dough edges over the cheesecake filling, sealing completely to prevent leakage during baking.
- Arrange the stuffed cookies on the prepared baking sheet, leaving space between each for spreading.
- Bake for 12-15 minutes until edges turn golden brown and centers appear set.
- Remove from oven and let cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack and dust with powdered sugar.
- Sprinkle mini chocolate chips on top for additional decoration and texture.
- Allow cookies to cool completely before serving to ensure the cheesecake filling sets properly.
Notes
- Chill the cheesecake filling for at least 30 minutes to make it easier to handle and prevent messy stuffing.
- Use room temperature cream cheese and butter for smoother, lump-free mixing and better incorporation of ingredients.
- Seal cookie dough edges completely to prevent cheesecake filling from leaking during baking, creating a messy appearance.
- For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are gluten-free certified.
- Prep Time: 30 minutes
- Cook Time: 12-15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg