Cheesecake Stuffed Chocolate Chip Cookies
A Decadent Treat
If you’re a fan of cookies and cheesecake, this recipe is the ultimate indulgence. These Cheesecake-Stuffed Chocolate Chip Cookies combine the best of both worlds—soft and chewy chocolate chip cookies with a luscious, creamy cheesecake filling hidden inside. They’re perfect for parties, gifting, or treating yourself to a dessert that’s as fun to make as it is to eat.
Let’s dive into how to make these irresistible stuffed cookies!
Why You’ll Love These Cookies
- Indulgent and fun: A creamy cheesecake surprise inside a classic chocolate chip cookie.
- Perfectly balanced: Sweet, rich, and chewy with a tangy filling.
- Easy to customize: Experiment with different flavors and add-ins to suit your taste.
- Great for any occasion: These cookies are a hit at parties, bake sales or as a special treat for yourself.
What Ingredients You’ll Need
To make these delicious Cheesecake-Stuffed Chocolate Chip Cookies, gather the following ingredients:
For the cookie dough:
- All-purpose flour (for a soft and chewy cookie base)
- Butter (for a rich, tender texture)
- Granulated sugar and brown sugar (for sweetness and chewiness)
- Eggs (to bind the dough)
- Vanilla extract (for a warm, classic flavor)
- Baking soda and salt (to ensure perfect texture and balance)
- Semi-sweet chocolate chips (for melty chocolate goodness)
For the cheesecake filling:
- Cream cheese (the star of the creamy filling)
- Powdered sugar (to sweeten the filling)
- Vanilla extract (to complement the cheesecake flavor)
How to Make Cheesecake-Stuffed Chocolate Chip Cookies
- Make the cheesecake filling:
- Beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Scoop small portions of the filling onto a parchment-lined tray and freeze until firm.
- Prepare the cookie dough:
- Cream the butter and sugars together until light and fluffy. Add the eggs and vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients, then fold in the chocolate chips. Chill the dough for at least 30 minutes to make it easier to handle.
- Assemble the cookies:
- Scoop a portion of cookie dough and flatten it slightly. Place a frozen cheesecake filling ball in the center, then wrap the dough around it, sealing the edges completely. Roll into a smooth ball and place on a baking sheet lined with parchment paper.
- Bake to perfection:
- Bake until the cookies are golden around the edges but still soft in the center. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
- Serve and enjoy:
- These cookies are best enjoyed slightly warm, when the cheesecake filling is creamy and the chocolate chips are melty!
Pro Tips for Perfect Cheesecake-Stuffed Cookies
- Chill the Dough and Filling:
- Chilled cookie dough is easier to handle and prevents spreading, while frozen cheesecake filling holds its shape better during baking.
- Use a Cookie Scoop:
- For evenly sized cookies, use a cookie scoop to portion the dough.
- Seal the Dough Completely:
- Make sure the cheesecake filling is fully enclosed in the cookie dough to prevent leaks.
- Don’t Overbake:
- The cookies should still be soft in the center when you take them out of the oven. They’ll firm up as they cool.
- Experiment with Add-Ins:
- Try adding chopped nuts, shredded coconut, or even toffee bits to the cookie dough for added texture and flavor.
Storage Information
- At room temperature: Store the cookies in an airtight container for up to 2 days.
- In the refrigerator: Keep them in an airtight container for up to 1 week. Allow them to come to room temperature or warm slightly before serving.
- In the freezer: Freeze the unbaked, assembled cookies for up to 3 months. Bake them straight from frozen, adding a few extra minutes to the baking time. You can also freeze baked cookies, then thaw and enjoy as needed.
FAQ: Cheesecake-Stuffed Chocolate Chip Cookies
1. Can I use store-bought cookie dough?
Yes, store-bought dough works if you’re short on time. Just make sure it’s sturdy enough to wrap around the cheesecake filling.
2. How do I prevent the cheesecake filling from leaking out?
Ensure the cookie dough completely seals the filling, with no gaps or thin spots. Chilling the dough and using frozen filling helps maintain the shape during baking.
3. Can I use different chocolate chips?
Absolutely! Dark chocolate, milk chocolate, or even white chocolate chips are great alternatives. You can also mix in chunks or candy pieces.
4. How do I know when the cookies are done?
Look for golden edges and a slightly soft center. The cookies will continue to set as they cool.
5. Can I customize the filling?
Yes! Add a swirl of Nutella, a dash of cinnamon, or even a splash of lemon zest to the cheesecake mixture for a fun twist.
A Cookie Lover’s Dream
These Cheesecake-Stuffed Chocolate Chip Cookies are the ultimate dessert for anyone who loves combining flavors and textures. With their creamy filling and chewy cookie base, they’re an indulgent treat that’s guaranteed to impress.
So gather your ingredients, chill your dough, and prepare to bake a batch of cookies that’s as fun to make as it is to eat.
Have you tried cheesecake-stuffed cookies? Share your tips, twists, or favorite moments in the comments below! 🍪✨
These Cheesecake-Stuffed Chocolate Chip Cookies are the perfect fusion of two classic desserts. Featuring soft, chewy chocolate chip cookies with a creamy cheesecake center, they’re rich, indulgent, and irresistibly delicious. Perfect for parties, gifting, or simply treating yourself, these cookies are a sweet surprise everyone will love! 🍪✨
- 1 cup unsalted butter - softened
- 1 cup brown sugar - packed
- 1/2 cup granulated Sugar
- 2 large eggs - room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/3 cup mini chocolate chips
- 8 oz cream cheese - softened
- 3/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
For the cheesecake filling, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop out 1 teaspoon of the cheesecake filling and place it on a parchment-lined baking sheet. Then, put the sheet in the freezer for 30 minutes to firm up.
Whisk together the flour, baking soda, and salt in a medium bowl. Set aside
In a large bowl, beat together the softened butter, granulated sugar, and packed brown sugar until the mix is light and fluffy
Add the egg and 1 teaspoon of vanilla extract to the butter-sugar mixture, mixing well until fully combined.
Gradually incorporate the dry ingredient mixture into the large bowl, stirring until a soft cookie dough forms. Gently fold in the chocolate chips.
Take about 1 1/2 tablespoons of cookie dough and flatten it in your hand. Place a frozen cheesecake ball in the center, then wrap the dough around it, sealing it completely.
Chill the cookie dough balls on a plate lined with wax paper for 15 minutes. Preheat the oven to 350°F.
Once chilled, put the cookie dough balls on a baking sheet lined with parchment paper, spacing them 2.5 inches apart.
Bake for 12-13 minutes until the edges start to brown. The centers will appear slightly underbaked, which is exactly what you want!
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
