Cheesecake Stuffed Chocolate Chip Cookies Recipe
Delight in these decadent Cheesecake Stuffed Chocolate Chip Cookies that combine a rich, creamy cheesecake center with a classic chocolate chip cookie exterior. Perfectly baked to golden edges with a soft, sweet inside, these cookies offer a delightful twist on traditional treats, ideal for dessert lovers seeking a luscious and indulgent snack.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: About 18-20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cheesecake Filling
- 8 oz Cream Cheese (Can use low-fat cream cheese for a lighter option.)
- 1/3 cup Powdered Sugar (Granulated sugar can be used but may alter texture.)
- 1 teaspoon Vanilla Extract (Use pure vanilla for the best flavor.)
Cookie Dough
- 1 cup Unsalted Butter (Can use margarine but it may affect flavor.)
- 3/4 cup Brown Sugar (Can replace half with granulated sugar for less moisture.)
- 1/2 cup Granulated Sugar (Coconut sugar can be used for a unique twist.)
- 1 large Egg (Flax eggs can work for a vegan option.)
- 2 cups All-Purpose Flour (Gluten-free flour can serve as a substitute.)
- 1 teaspoon Baking Soda (Baking powder can be used in a pinch.)
- 1/2 teaspoon Salt (Can omit if salted butter is used.)
- 1 cup Chocolate Chips (Consider using white or dark chocolate chips.)
Instructions
- Cheesecake Filling Preparation: In a mixing bowl, combine the cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is completely smooth and creamy. Then, scoop the mixture into small balls and place them on a baking sheet. Freeze these small cheesecake balls for 20 to 30 minutes until they are firm enough to handle.
- Cookie Dough Preparation: In a separate large bowl, beat the unsalted butter together with the brown sugar and granulated sugar until the mixture becomes light and fluffy. Add the egg and vanilla extract, mixing well to incorporate. In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients, stirring gently until combined. Finally, mix in the chocolate chips evenly throughout the dough.
- Chill Dough: Cover the prepared cookie dough with plastic wrap or a lid and place it in the refrigerator for 15 to 20 minutes. This chilling step firms the dough, making it easier to handle and shape around the cheesecake filling.
- Assemble Cookies: Remove the dough from the fridge and take a portion of it, flattening it in your palm. Place a frozen cheesecake ball in the center of the flattened dough. Carefully wrap the dough around the cheesecake ball, sealing all edges and forming it into a smooth ball shape. Repeat with remaining dough and cheesecake balls.
- Bake: Preheat your oven to 350°F (175°C). Arrange the assembled cookie balls on a baking sheet lined with parchment paper, spacing them evenly to allow for spreading. Bake in the preheated oven for 13 to 15 minutes, or until the edges of the cookies turn to a beautiful golden brown.
- Cooling: Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes to set. Then transfer them to a wire rack to cool completely, ensuring the cookies firm up and the cheesecake filling remains creamy inside.
Notes
- You can substitute low-fat cream cheese to make the cheesecake filling lighter without compromising much on creaminess.
- Using pure vanilla extract enhances the flavor profile significantly.
- For vegan alternatives, use flax eggs and plant-based cream cheese.
- Chilling the cheesecake balls and cookie dough ensures the best texture and prevents spreading during baking.
- Make sure to seal the dough tightly around the cheesecake balls to avoid leakage during baking.
- Store cookies in an airtight container to maintain freshness for up to 3 days.
Keywords: Cheesecake cookies, chocolate chip cookies, stuffed cookies, dessert recipe, baked treats
