Description
Cheesecake stuffed chocolate chip cookies are a delightful fusion of soft, chewy chocolate chip cookies and creamy cheesecake filling, offering a burst of flavors in every bite.
Ingredients
- Cream Cheese: 8 oz, softened
- Granulated Sugar: 1/4 cup
- Sour Cream: 1/4 cup
- Vanilla Extract: 1 tsp
- Unsalted Butter: 1 cup, softened
- Granulated Sugar: 3/4 cup
- Brown Sugar: 3/4 cup, packed
- Vanilla Extract: 1 tsp
- Eggs: 2 large
- All-Purpose Flour: 2 1/4 cups
- Baking Soda: 1 tsp
- Salt: 1/2 tsp
- Chocolate Chips: 2 cups
Instructions
- Prepare the cheesecake filling by mixing cream cheese, granulated sugar, sour cream, and vanilla extract until smooth. Chill in the refrigerator.
- Make the cookie dough by creaming together unsalted butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy. Add eggs one at a time, mixing well.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined. Fold in chocolate chips.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Assemble the cookies by flattening a tablespoon of dough, adding a teaspoon of cheesecake filling, and enclosing it. Roll into a ball.
- Bake for 10-12 minutes until edges are golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Store leftover cookies in an airtight container at room temperature for up to a week.
- Freeze cookies in a freezer-safe bag for up to three months.
- Consider variations like fruit fillings or different cookie dough recipes for a unique twist.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 30mg
Keywords: cheesecake, cookies, chocolate chip, dessert, baking