Perfect Cheesecake Stuffed Chocolate Chip Cookies
These cheesecake stuffed chocolate chip cookies are a delightful combination of two classic desserts. Soft and chewy chocolate chip cookies encase a creamy, tangy cheesecake filling, creating an irresistible treat that's surprisingly easy to make.
Equipment
- Medium bowl
- Large bowl
- Stand mixer or electric mixer
- Whisk
- Measuring cups and spoons
- Plastic Wrap
- Baking Sheet
- Parchment paper
- Small cookie scoop or spoon
- Plate or baking sheet
- Wire rack
Ingredients
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips milk chocolate, semi-sweet, or a mix
Instructions
- In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Stir in the vanilla extract.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Scoop the cheesecake filling into small balls (about 1 tablespoon each) and place them on a parchment-lined plate or baking sheet. Freeze for 10 minutes.
- Scoop out about 2 tablespoons of chocolate chip cookie dough and flatten it into a disc in the palm of your hand.
- Place a chilled cheesecake ball in the center of the dough disc.
- Gently wrap the cookie dough around the cheesecake ball, making sure to completely seal it.
- Roll the stuffed cookie into a ball and place it on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Make sure the butter and cream cheese are properly softened. Do not overmix the cookie dough. Chill the cheesecake filling to make it easier to handle. Freezing the cheesecake balls briefly makes them easier to stuff. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For variations, consider adding sprinkles, using different chocolate chips, folding in chopped nuts, or adding extracts to the cookie dough or cheesecake filling.