Cheesecake Stuffed Chocolate Chip Cookies

Introduction

When I first came across the idea of cheesecake stuffed chocolate chip cookies, I knew I had to try it. Combining the chewy, chocolatey goodness of a chocolate chip cookie with the creamy, tangy decadence of cheesecake seemed like the ultimate dessert hybrid. I wasn’t wrong. These Cheesecake Stuffed Chocolate Chip Cookies have become an instant hit with my family and friends, and every time I make them, they disappear within hours! The smooth cheesecake filling pairs perfectly with the crisp edges of the cookies, creating an irresistible treat that’s perfect for any occasion. Whether you’re making them for a special event, a simple family gathering, or just to satisfy your own sweet tooth, these cookies will certainly impress.

Ingredients

For the Cookie Dough:

• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, melted
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups chocolate chips

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Preheat Oven:
   Preheat your oven to 325°F (165°C). Line your cookie sheets with parchment paper to prevent the cookies from sticking.
2. Prepare Cookie Dough:
   In a medium bowl, whisk together the dry ingredients: flour, baking soda, and salt. In a separate, larger bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth and creamy. Beat in the vanilla extract, egg, and egg yolk until combined. Gradually mix in the dry ingredients until the dough forms. Once the dough is ready, fold in the chocolate chips.
3. Make Cheesecake Filling:
   In a separate bowl, beat the softened cream cheese with the sugar and vanilla extract until smooth and creamy. The filling should have a thick but spreadable consistency.
4. Assemble Cookies:
   Roll the cookie dough into 1-inch balls. Using your thumb or the back of a spoon, make a hole in the center of each ball to create a small indentation. Fill the hole with about 1 tsp of the cheesecake mixture, then cover the filling with more cookie dough. Pinch the edges of the dough around the cheesecake to seal it inside.
5. Bake:
   Place the stuffed cookie dough balls onto the prepared cookie sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 15-18 minutes or until the edges are golden brown. Let the cookies cool on the cookie sheets for 5 minutes before transferring them to a wire rack to cool completely.
6. Serve and Enjoy:
   Once the cookies have cooled, enjoy them immediately with a glass of milk or store them for later.

Nutrition Facts (Per Serving)

• Servings: 24 cookies
• Calories per serving: ~310 kcal
• Sugar: 26 g
• Sodium: 150 mg
• Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
• Carbohydrates: 34 g
  • Fiber: 1 g
• Protein: 4 g
• Cholesterol: 45 mg

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 18 minutes
• Total Time: 38 minutes

How to Serve

• With Milk: These cookies are perfect when paired with a cold glass of milk. The creaminess of the cheesecake filling complements the rich chocolate chip cookie flavor, making for a truly indulgent experience.
• As a Dessert: Serve these cookies after dinner, or add them to your dessert table for a party or family gathering. They’re sure to be a crowd favorite.
• On Their Own: For a quick snack, enjoy them by themselves. They’re just the right size to satisfy your sweet cravings!

Additional Tips

1. Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This will help the cookies hold their shape better and prevent them from spreading too much while baking.
2. Use Room Temperature Cream Cheese: Ensure that your cream cheese is softened to room temperature before mixing. This will help achieve a smooth, lump-free cheesecake filling.
3. Add a Little Twist: If you love coconut, you can add shredded coconut to the dough or the cheesecake filling for an extra flavor boost.
4. Check for Doneness: Because the cookies have a cheesecake filling, they may look soft when they’re done baking. Let them cool completely before transferring them, as they will firm up as they cool.
5. Don’t Overfill: Be careful not to overfill the cookie dough with the cheesecake mixture. A small teaspoon of filling in the center is enough to create the perfect balance between cookie and cheesecake.

Recipe Variations

• Peanut Butter Cheesecake Stuffed Cookies: Swap out the cream cheese filling for a peanut butter cheesecake filling. Simply replace the cream cheese with 8 oz of peanut butter and adjust the sugar to taste.
• Mini Cheesecake Stuffed Cookies: For smaller cookies, you can reduce the size of the dough balls and the cheesecake filling. This makes them perfect for sharing or for parties.
• Fruit-Infused Cheesecake: Add a spoonful of fruit preserves, such as raspberry or strawberry, to the cheesecake filling for a fruity twist that pairs beautifully with the chocolate chip dough.

Serving Suggestions

• Serve with Ice Cream: These cheesecake stuffed cookies go wonderfully with a scoop of vanilla or chocolate ice cream. The warm cookie with the cold ice cream is a perfect combination.
• As a Gift: Package the cookies in a decorative box or tin and gift them to family or friends. They make a thoughtful and delicious gift for holidays or special occasions.
• With Fresh Berries: Add a few fresh berries, like strawberries or raspberries, on the side for a light and fresh contrast to the richness of the cookies.

Freezing and Storage

• Freezing the Dough: If you want to make these cookies ahead of time, you can freeze the cookie dough balls. After filling the dough with cheesecake filling, place the cookie balls on a baking sheet and freeze them for about 1 hour. Once frozen, transfer them to an airtight container or ziplock bag and store them in the freezer for up to 3 months. Bake them directly from the freezer when you’re ready, adding an extra minute or two to the baking time.
• Storing Cookies: Store the baked cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week if you prefer them slightly chilled.

FAQ Section

1. Can I make these cookies without the egg yolk?
   Yes, you can substitute the egg yolk with an extra egg white, or just leave it out. The texture might be slightly different, but they will still be delicious.
2. Can I use store-bought cookie dough?
   While you can use store-bought dough as a shortcut, the homemade dough provides the best flavor and texture for these stuffed cookies.
3. What should I do if the cheesecake filling is too runny?
   If your cheesecake filling seems too runny, refrigerate it for a bit to firm it up. You can also add a bit more cream cheese to thicken it.
4. How do I know when the cookies are done?
   The cookies should have golden edges and a slightly soft center. The filling will firm up as they cool.
5. Can I use low-fat cream cheese?
   Yes, you can substitute with low-fat cream cheese, but it may affect the texture and richness of the filling.
6. Can I make these cookies gluten-free?
   Yes, you can use a gluten-free all-purpose flour blend to make these cookies gluten-free. Make sure to also check that your chocolate chips and other ingredients are gluten-free.
7. How can I make these cookies dairy-free?
   Substitute the butter with a dairy-free butter alternative and use a non-dairy cream cheese for the filling. Make sure the chocolate chips are dairy-free as well.
8. How do I prevent the dough from spreading too much?
   Chill the cookie dough for about 30 minutes before baking to help the cookies maintain their shape.
9. Can I use a different type of chocolate chip?
   Absolutely! You can use milk chocolate, white chocolate, or even dark chocolate chips for a different flavor.
10. How should I store leftover cookies?
    Store the leftover cookies in an airtight container at room temperature for up to 5 days, or refrigerate them for a longer shelf life.

Conclusion

These Cheesecake Stuffed Chocolate Chip Cookies are an irresistible treat that combines the best of both worlds – rich, buttery chocolate chip cookies with a creamy, decadent cheesecake filling. With a perfect balance of textures and flavors, they’re sure to impress your friends and family. Whether you’re baking for a special occasion or just treating yourself, these cookies are a delicious and fun twist on a classic favorite. Enjoy them fresh out of the oven, with a scoop of ice cream, or as a gift – there’s no wrong way to enjoy these indulgent cookies!

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