Description
Irresistible cheesecake stuffed chocolate chip cookies merge two beloved desserts into one indulgent treat. Sweet cream cheese centers nestled within rich, gooey chocolate chip cookie dough create a delightful surprise you won’t be able to resist.
Ingredients
Scale
Cheesecake Filling:
- 8 ounces (226 grams) cream cheese, softened
- 3/4 cup (95 grams) powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Base:
- 1 cup (226 grams) unsalted butter, softened
- 1 cup (200 grams) brown sugar, firmly packed
- 1/2 cup (100 grams) sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups (380 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
Chocolate Components:
- 1 cup (170 grams) semisweet chocolate chips
- 1/3 cup (60 grams) mini chocolate chips
Instructions
- Prepare the cheesecake filling by blending cream cheese with powdered sugar and vanilla until achieving a silky, uniform consistency. Portion the mixture into tablespoon-sized dollops and freeze until solid.
- Create the cookie dough by thoroughly creaming butter with granulated and brown sugars until light and fluffy. Incorporate eggs and vanilla extract, mixing until well combined.
- Gently fold dry ingredients into the butter mixture, ensuring no flour pockets remain. Fold in chocolate chips for even distribution throughout the dough.
- Craft cookie dough balls with a small indentation in the center. Carefully place a frozen cheesecake filling dollop into each crater, then delicately encase the filling completely, sealing without any visible cracks.
- Refrigerate the filled cookie dough balls for 15 minutes to firm up. Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper.
- Arrange the chilled cookie dough balls on the prepared baking sheet, spacing them approximately 2.5 inches apart to allow for spreading during baking.
- Bake for 12-13 minutes, or until the edges turn a golden brown and the centers appear slightly soft. Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Chill the cream cheese filling beforehand to make it easier to handle and prevent melting during cookie assembly.
- Use cold butter straight from the refrigerator for a more stable cookie dough that spreads less during baking.
- Create uniform-sized cookie dough balls to ensure consistent baking and a professional-looking final result.
- Seal the edges carefully when wrapping the filling to prevent leakage and maintain a clean, attractive cookie shape.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 355
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg