Description
These Cheesecake Stuffed Chocolate Chip Cookies are a delicious fusion of creamy cheesecake and chewy chocolate chip cookies. The rich chocolate chips and smooth cheesecake filling create a treat that’s sure to delight. Perfect for any occasion, these cookies are a fun and indulgent twist on the classic chocolate chip cookie.
Ingredients
Scale
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
- Preheat Oven: Preheat your oven to 325°F (165°C). Line your cookie sheets with parchment paper to prevent sticking.
- Prepare Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth. Beat in the vanilla extract, egg, and egg yolk until well incorporated. Gradually add the dry ingredients, mixing until the dough forms. Stir in the chocolate chips.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy.
- Assemble Cookies: Roll the cookie dough into 1-inch balls. Create a small indentation in the center of each ball, then spoon about 1 tsp of cheesecake filling into the hole. Cover the filling with more dough, pressing the edges together to seal the cheesecake inside.
- Bake: Place the cookie dough balls on the prepared cookie sheets, spaced about 2 inches apart. Bake 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.
- Serve: Once cooled, enjoy these delicious cheesecake-stuffed cookies with a glass of milk or your favorite beverage.
Notes
- You can add a pinch of salt to the cheesecake filling for a salted caramel vibe.
- Chill the dough for 30 minutes before baking if you prefer thicker cookies.
- Feel free to use milk chocolate or white chocolate chips instead of semisweet chocolate chips for a twist.
- Store the baked cookies in an airtight container for up to 5 days at room temperature.
- The cheesecake filling may slightly melt out during baking; just be sure to seal the edges well.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg