Description
CHEESECAKE STUFFED CHOCOLATE CHIP COOKIES
Your new favorite
INGREDIENTS:
For the Cookie Dough:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips
For the Cheesecake Filling:
8 ounces cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
INSTRUCTIONS:
STEP 1: PREHEAT OVEN
Preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper.
STEP 2: PREPARE COOKIE DOUGH
In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth. Beat in the vanilla extract, egg, and egg yolk until well combined. Gradually mix in the dry ingredients, then fold in the chocolate chips.
STEP 3: MAKE CHEESECAKE FILLING
In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
STEP 4: ASSEMBLE COOKIES
Form tablespoon-sized balls of cookie dough and make a hole in the center of each ball. Fill the hole with a small amount of the cheesecake mixture, then cover with more cookie dough, sealing the cheesecake inside.
STEP 5: BAKE
Place the stuffed cookie balls on the prepared cookie sheets and bake for 15-18 minutes, or until the edges are lightly golden. Let cool on the cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 38 minutes | Servings: 24 cookies
Enjoy the delightful combination of Cheesecake and Chocolate Chip Cookies in every bite!
#lovealletherecipes #dessert
Step-by-Step Guide
Follow these detailed steps for perfect cookies every time. First, ensure all ingredients, especially the cream cheese and butter, are at room temperature for smooth mixing. Whisk the dry ingredients thoroughly to evenly distribute the baking soda and salt. When creaming the butter and sugars, mix for a full 2-3 minutes until the mixture is pale and fluffy; this incorporates air for a better texture. For the filling, beat the cream cheese until completely lump-free. The key assembly step is to use about 1.5 tablespoons of dough to form a flat disc in your palm, add 1 teaspoon of filling, then top with another smaller dough disc. Pinch the edges together meticulously to fully seal the cheesecake inside, preventing leaks during baking.
Serving Suggestions
These decadent cookies are fantastic served slightly warm when the chocolate chips are still gooey. Pair them with a cold glass of milk, a scoop of vanilla ice cream, or a bold cup of coffee. For a special presentation, dust them with powdered sugar or drizzle with melted chocolate. They also make an impressive addition to any dessert platter or cookie gift box.
How-to Summary
To create Cheesecake Stuffed Chocolate Chip Cookies: mix dry ingredients; cream butter and sugars, then add wet ingredients; combine with dry mix and fold in chocolate chips. Separately, beat cream cheese, sugar, and vanilla for the filling. Form dough balls, create a cavity, add filling, and seal completely. Bake at 325°F for 15-18 minutes until edges are golden.
Frequently Asked Questions
Can I make the cookie dough ahead of time? Yes, you can prepare the dough, assemble the stuffed cookies, and freeze them on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen, adding 1-2 extra minutes to the bake time.
Why did my cheesecake filling leak out? Leaks usually occur if the filling is overfilled or the dough isn’t sealed properly. Use only a teaspoon of filling and ensure the dough is completely sealed with no cracks.
Can I use a different type of chocolate chip? Absolutely. Semi-sweet, milk, or dark chocolate chips all work well. You can also use chunks or a mix of chocolate and nuts.
How should I store these cookies? Store in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. They can also be frozen for up to 3 months.
My cookies spread too much. What happened? This can happen if the butter was too warm or the dough wasn’t chilled. If your dough feels overly soft, chill it for 20-30 minutes before portioning and assembling.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy filling.
- Overfilling the cookies with cheesecake mixture, causing breakage and leaks.
- Not sealing the dough completely around the filling.
- Overbaking, which results in dry cookies. Remove them when the edges are just set.
- Measuring flour incorrectly (scooping directly from the bag). Spoon flour into the measuring cup and level it off.
Conclusion
These Cheesecake Stuffed Chocolate Chip Cookies are a show-stopping treat that masterfully combines two beloved desserts. By following the detailed guide and avoiding common pitfalls, you can consistently achieve soft, chewy cookies with a rich, creamy surprise center. Perfect for special occasions or elevating your everyday cookie jar, this recipe is sure to become a new favorite. Remember the key lies in proper sealing and not overbaking. Enjoy the delicious results of your baking adventure!