Cheesecake Stuffed Chocolate Chip Cookies Recipe
Are you ready to bake the most incredible dessert ever? You absolutely must try this ultimate Cheesecake Stuffed Chocolate Chip Cookies Recipe this weekend. This Cheesecake Stuffed Chocolate Chip Cookies Recipe combines two classic desserts into one mind-blowing treat.
Equipment
- Two large baking sheets
- Electric hand mixer or stand mixer
- Large mixing bowl
- Medium mixing bowl
- Cookie scoop (medium size)
- Parchment paper
- Measuring cups and spoons
- Wire cooling rack
- Silicone spatula
Ingredients
- Cream cheese – 6 ounces, softened to room temperature
- Powdered sugar – 3 tablespoons
- Pure vanilla extract – 1/2 teaspoon
- Unsalted butter – 1/2 cup, softened
- Light brown sugar – 1/2 cup, packed
- Granulated white sugar – 1/4 cup
- Large egg – 1, room temperature
- Pure vanilla extract – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Fine sea salt – 1/4 teaspoon
- All-purpose flour – 1 1/2 cups
- Semi-sweet chocolate chips – 1 cup
Instructions
Whip the Cheesecake Filling
- Combine the softened cream cheese, powdered sugar, and vanilla extract in a medium bowl. Use your electric mixer to beat the mixture until it is completely smooth, creamy, and free of lumps.
Freeze the Cream Cheese Dollops
- Line a small plate with parchment paper. Drop twelve equal spoonfuls of the cream cheese mixture onto the paper, then place the plate in your freezer for fifteen minutes until firm.
Cream the Butter and Sugars
- In your large mixing bowl, beat the softened unsalted butter with the brown sugar and white sugar. Mix vigorously for two minutes until the texture becomes fluffy and beautifully light in color.
Mix in Wet Ingredients
- Add the large egg and vanilla extract to your creamed butter mixture. Beat on low speed until everything is fully combined, ensuring you scrape down the sides of the bowl with your spatula.
Combine the Dry Ingredients
- Sprinkle the baking soda and fine sea salt into the bowl. Gradually add the all-purpose flour, mixing gently with your silicone spatula just until a soft cookie dough forms. Do not overmix it.
Fold in Chocolate Chips
- Pour your semi-sweet chocolate chips into the dough. Fold them in gently by hand using your spatula so the chocolate chips are evenly distributed throughout the entire cookie dough mixture.
Stuff the Cookie Dough
- Scoop up a large ball of cookie dough and flatten it into a disc. Place one frozen cheesecake dollop in the center, then wrap the dough completely around it so the filling is sealed.
Bake Until Golden Brown
- Arrange the stuffed dough balls on your parchment-lined baking sheets. Bake at 350°F (175°C) for eleven to twelve minutes until the edges are golden brown but the centers remain soft.
Cool and Enjoy
- Remove the baking sheets from your hot oven. Let the cookies rest on the warm pan for five minutes before transferring them to a wire rack to finish cooling down completely.
Notes
- Keep the filling frozen: Make sure the cream cheese dollops are completely frozen solid before wrapping them in dough so they do not melt into the cookie.
- Seal the edges tightly: Check that no cream cheese is peeking out of the dough ball before baking to prevent leaks on your baking sheet.
- Try white chocolate raspberry: Swap semi-sweet chips for white chocolate chips and add a tiny drop of raspberry jam into the cream cheese filling.
- Add a graham cracker crunch: Roll the finished dough balls in crushed graham cracker crumbs before baking for an authentic cheesecake crust flavor.
- Chill the dough if needed: If your cookie dough feels too sticky to shape, pop it into the fridge for ten minutes to make it easier to handle.
- Storage: Because of the cream cheese filling, store these cookies in an airtight container in the refrigerator for up to five days. Let refrigerated cookies sit on the counter for fifteen minutes before eating so the filling softens up beautifully.
- Reheating: Place cookies on a baking sheet at 300°F for five minutes to get that fresh-out-of-the-oven experience, or microwave a single cookie for eight to ten seconds.
- Pairings: Serve alongside a tall, ice-cold glass of milk, a warm vanilla latte, or fresh berries with whipped cream.