Description
Indulge in these decadent Cheesecake-Stuffed Chocolate Chip Cookies featuring a creamy cheesecake center wrapped in soft, buttery chocolate chip cookie dough. Perfectly baked until golden brown with a gooey, sweet surprise inside, these cookies are an irresistible treat for any occasion.
Ingredients
Scale
Cheesecake Filling
- 4 oz (115g) cream cheese, softened
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (180g) semisweet chocolate chips
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Freeze the Cheesecake Filling: Scoop teaspoon-sized portions of the cheesecake mixture onto a parchment-lined plate and freeze for 30 minutes to firm up.
- Cream Butter and Sugars: In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes using a mixer.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the butter mixture, stirring just until combined to avoid overmixing.
- Add Chocolate Chips: Fold the semisweet chocolate chips into the dough evenly.
- Assemble Cookies: Scoop 2 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake filling portion in the center.
- Seal Cookies: Take another 1 tablespoon of cookie dough, place it over the cheesecake filling, and carefully seal the edges to encase the filling inside.
- Chill Dough Balls: Place the assembled cookie dough balls in the fridge for 30 minutes to firm up before baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking.
- Arrange Cookies: Position cookie dough balls 2 inches apart on a parchment-lined baking sheet to allow spreading.
- Bake: Bake cookies for 10-12 minutes or until the edges turn golden brown.
- Cool: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Enjoy the cookies warm for the best gooey cheesecake center experience.
Notes
- Freezing the cheesecake filling is crucial to prevent leaking during baking.
- Seal the edges of the cookie dough well to encase the cheesecake filling completely.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat cookies briefly in the microwave for a warm and melty cheesecake center.
