Cheesecake Stuffed Chocolate Chip Cookies
Cheesecake Stuffed Chocolate Chip Cookies are a delightful twist on classic cookies that everyone loves. These treats combine the soft, gooey goodness of chocolate chip cookies with a rich and creamy cheesecake filling. Perfect for parties, gatherings, or just a sweet snack at home, these cookies are sure to impress!
Why Make This Recipe
Making Cheesecake Stuffed Chocolate Chip Cookies is not just about enjoying a delicious dessert; it’s also about bringing joy to those around you. These cookies are fun to make and even more fun to eat. The contrast between the warm chocolate chip cookie and cool cheesecake filling is simply irresistible. Plus, they are a great way to use common ingredients you likely already have at home!
How to Make Cheesecake Stuffed Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Directions:
Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoons of the mixture onto a baking sheet lined with parchment paper. Freeze for at least 30 minutes.
Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Add the eggs and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Assemble the Cookies: Scoop 1 1/2 tablespoons of cookie dough and flatten it into a disc. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges. Place the cookies on the prepared baking sheet, spacing them 2 inches apart.
Bake the Cookies: Bake for 12-15 minutes, or until the edges are golden brown but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serve & Enjoy: These Cheesecake Stuffed Chocolate Chip Cookies are a perfect blend of chewy, gooey, and creamy. Share them with friends—or keep them all to yourself!
How to Serve Cheesecake Stuffed Chocolate Chip Cookies
These cookies are best served warm, straight from the oven. You can also serve them with a scoop of ice cream or a drizzle of chocolate sauce for an extra treat. They make a great addition to dessert trays at parties or can be packed in lunchboxes for a delightful surprise.
How to Store Cheesecake Stuffed Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about 3-5 days. If you want to keep them longer, you can freeze the baked cookies. Just place them in a freezer-safe container or bag, and they will last for up to 3 months. When you want to enjoy them again, simply thaw and warm them up in the oven.
Tips to Make Cheesecake Stuffed Chocolate Chip Cookies
- Make sure the cream cheese is softened before mixing to get a smooth cheesecake filling.
- Freeze the cheesecake balls for at least 30 minutes to ensure they stay intact while baking.
- Don’t over-bake the cookies; they should be soft in the center for the best texture.
Variations
You can customize these cookies in many ways. Try adding nuts or swapping the semi-sweet chocolate chips for white chocolate or dark chocolate. For a fun twist, you can also add a pinch of cinnamon or some crushed cookies to the dough for extra flavor.
FAQs
1. Can I use low-fat cream cheese for the filling?
Yes, you can use low-fat cream cheese, but the texture and flavor may be slightly different.
2. How can I tell when the cookies are done baking?
The edges should be golden brown, and the centers should look slightly underbaked. They will continue to cook a bit as they cool.
3. Can I make the dough ahead of time?
Absolutely! You can make the cookie dough and cheesecake filling in advance. Just keep them separate in the fridge until you are ready to assemble and bake the cookies.
Enjoy your baking adventure with these Cheesecake Stuffed Chocolate Chip Cookies! They are sure to be a favorite in your kitchen.
Print
Cheesecake Stuffed Chocolate Chip Cookies
- Total Time: 45 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
A delightful twist on classic cookies that combines chocolate chip cookies with a rich cheesecake filling.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoons of the mixture onto a baking sheet lined with parchment paper. Freeze for at least 30 minutes.
- Make the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream together the butter, granulated sugar, and brown sugar until fluffy. Add the eggs and vanilla extract, mixing well. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
- Assemble the Cookies: Scoop 1 1/2 tablespoons of cookie dough and flatten it into a disc. Place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges. Place the cookies on the prepared baking sheet, spacing them 2 inches apart.
- Bake the Cookies: Bake for 12-15 minutes, or until the edges are golden brown but the centers remain soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Serve & Enjoy: These cookies are best served warm, straight from the oven.
Notes
Make sure the cream cheese is softened before mixing to get a smooth cheesecake filling. Freeze the cheesecake balls for at least 30 minutes to ensure they stay intact while baking. Don’t over-bake the cookies; they should be soft in the center for the best texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 270
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cookies, cheesecake, dessert, chocolate chip