Description
Decadent Cheesecake Stuffed Chocolate Chip Cookies combine the soft, rich flavor of classic chocolate chip cookies with a creamy cheesecake center. These irresistible treats feature a buttery cookie dough loaded with chocolate chips that envelop a smooth and tangy cream cheese filling, baked to perfection with golden edges and a soft middle.
Ingredients
Scale
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
Cheesecake Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and line cookie sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. In a separate large bowl, cream the melted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy. Beat in the vanilla extract, egg, and egg yolk until fully incorporated. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Gently fold in the chocolate chips to evenly distribute them.
- Make Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy with no lumps.
- Assemble Cookies: Take tablespoon-sized portions of the cookie dough and flatten each into a small disc. Create a small well or hole in the center of each disc. Spoon a small amount of the cheesecake filling into the hole, then carefully cover it with more cookie dough, sealing the edges completely to encase the filling inside.
- Bake: Place the stuffed cookie dough balls evenly spaced on the prepared cookie sheets. Bake for 15-18 minutes, or until the edges turn golden brown but the centers remain soft. Remove from oven and allow cookies to cool on the sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is softened to room temperature for smooth filling.
- Do not overbake to keep the cookies soft and chewy.
- Seal the dough well around the filling to prevent leakage during baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For best results, use parchment paper to avoid sticking and for even baking.
