Indulge in the perfect combination of creamy cheesecake and classic chocolate chip cookies! These Cheesecake Stuffed Chocolate Chip Cookies offer a gooey, sweet center that elevates your typical cookie experience. Whether you’re hosting a gathering, gifting a sweet treat, or just looking for a decadent dessert, these cookies are a must-try.
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
2 cups chocolate chips
1 egg yolk
For the 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 your cookie sheets with parchment paper.
Prepare the 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.
Make the Cheesecake Filling:
In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assemble the Cookies:
Form tablespoon-sized balls of cookie dough and create 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.
Bake:
Place the stuffed cookie dough 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.
Serving Tips:
Warm for Extra Gooeyness: These cookies taste incredible when served slightly warm. Reheat them in the microwave for 10-15 seconds to soften the cheesecake filling and make the chocolate chips melt just a little.
Serve with Milk or Coffee: These rich, decadent cookies pair perfectly with a cold glass of milk or a hot cup of coffee. The creamy filling and soft cookie balance well with both beverages.
Drizzle with Chocolate or Caramel: For an extra special touch, drizzle the cookies with melted chocolate or caramel sauce before serving.
Make a Cookie Sandwich: Turn these cookies into decadent cookie sandwiches by adding a layer of whipped cream or ice cream between two cookies.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. Ensure they are completely cool before storing to prevent condensation inside the container.
Refrigeration: Because of the cheesecake filling, these cookies can be stored in the refrigerator for up to 5 days. Let them come to room temperature or microwave them briefly before eating for the best texture.
Freezing:
Unbaked Dough: You can freeze the stuffed cookie dough balls for up to 3 months. Place them on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Bake from frozen, adding 1-2 extra minutes to the baking time.
Baked Cookies: Baked cookies can be frozen as well. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Related Recipes:
- Best Chocolate Chip Cookies Ever
- Chocolate Chip Pudding Cookies
- No-Bake Chocolate Chip Cheesecake Recipe
FAQs:
Can I make the cookie dough in advance?
Yes! You can prepare the cookie dough up to 2 days in advance. Store it in an airtight container in the refrigerator. When ready to bake, let the dough soften slightly at room temperature to make it easier to handle.
Can I freeze the stuffed cookies before baking?
Absolutely. You can freeze the cheesecake-stuffed cookie dough balls for up to 3 months. Place them on a baking sheet and freeze until solid, then transfer them to a freezer-safe container. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
How do I prevent the cheesecake filling from leaking out?
Make sure you fully enclose the cheesecake filling with cookie dough. Pinch the edges of the dough to seal the filling inside, then gently roll it into a ball to ensure the cheesecake is completely covered before baking.
Can I use different flavors of chocolate chips?
Yes! You can customize the recipe by using semi-sweet, dark, milk, or even white chocolate chips. You can also experiment with add-ins like chopped nuts, toffee bits, or peanut butter chips for added flavor and texture.
Conclusion:
Enjoy these irresistible Cheesecake Stuffed Chocolate Chip Cookies and satisfy your sweet cravings with every bite! Whether it’s for a special occasion or an afternoon treat, these cookies are sure to impress.
📖 Recipe:
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Cheesecake Stuffed Chocolate Chip Cookies
- Total Time: 38 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Indulge in these Cheesecake Stuffed Chocolate Chip Cookies, where rich, creamy cheesecake meets classic chocolate chip cookies. This delightful dessert features a gooey cheesecake center enveloped in a soft, chewy cookie exterior, making it the perfect treat for any occasion. Enjoy the best of both worlds with these decadent cookies that will satisfy your sweet tooth!
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
2 cups chocolate chips
1 egg yolk
For the 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.
- Prepare Cookie Dough: In a medium bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream melted butter, brown sugar, and granulated sugar until smooth. Beat in vanilla, egg, and egg yolk. Gradually mix in dry ingredients and fold in chocolate chips.
- Make Cheesecake Filling: In a small bowl, beat softened cream cheese, granulated sugar, and vanilla until smooth.
- Assemble Cookies: Form tablespoon-sized balls of cookie dough and create a hole in each. Fill with cheesecake mixture and cover with more cookie dough, sealing the filling inside.
- Bake: Place cookie balls on prepared sheets and bake for 15-18 minutes until edges are golden. Cool on sheets for 5 minutes before transferring to a wire rack.
Notes
Chill the Dough: If the dough is too soft, chill for 30 minutes for easier handling.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze baked cookies for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 310 kcal per cookie
