Imagine biting into a warm, gooey chocolate chip cookie only to find a creamy cheesecake center! These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate treat for anyone who loves the classic flavors of chocolate chip cookies and creamy cheesecake. Perfect for bake sales, holiday gatherings, or just because, these cookies combine two beloved desserts into one irresistible treat.
Ingredients:
For the Cheesecake Filling:
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Preparation:
1: Prepare the Cheesecake Filling
- In a small mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover the bowl and place it in the refrigerator while you prepare the cookie dough.
2: Make the Cookie Dough
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla extract and eggs, one at a time, until well combined.
- 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. Fold in the chocolate chips.
3: Assemble the Stuffed Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop about 1 tablespoon of cookie dough and flatten it slightly in the palm of your hand. Place a small spoonful of the chilled cheesecake filling in the center, then cover with another tablespoon of cookie dough, sealing the edges around the filling. Repeat until all cookies are assembled, and place them on the prepared baking sheets.
4: Bake the Cookies
- Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are just set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations:
- Double Chocolate Cheesecake Cookies: Add 1/4 cup of cocoa powder to the cookie dough for a chocolatey twist. This pairs beautifully with the creamy cheesecake center.
- Peanut Butter Cheesecake Stuffed Cookies: Swap 1/2 cup of the butter with peanut butter, and add peanut butter chips along with the chocolate chips for a nutty flavor.
- Red Velvet Cheesecake Cookies: Add 1 tablespoon of cocoa powder and a few drops of red food coloring to the cookie dough for a festive red velvet version.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking blend to make these cookies gluten-free.
Cooking Notes:
- Chill the cheesecake filling: It’s essential to chill the cheesecake filling before assembling the cookies. This helps keep it firm and easier to handle during the stuffing process.
- Don’t overbake: To keep the cookies soft and chewy, remove them from the oven when the centers are just set. They’ll continue to cook slightly on the baking sheet as they cool.
- Seal the edges: Make sure the cookie dough completely covers the cheesecake filling to prevent it from leaking out during baking.
Serving Suggestions:
- Serve warm: These cookies are best enjoyed warm when the cheesecake center is gooey and the chocolate chips are melty.
- Perfect for dessert platters: These stuffed cookies make a stunning addition to any dessert platter. Pair them with other mini treats like brownies and truffles for a varied selection.
- Pair with coffee or milk: Serve these cookies with a cold glass of milk or a hot cup of coffee for the ultimate indulgence.
Tips:
- Freeze the filling for easier handling: If you’re finding the cheesecake filling difficult to work with, try freezing small dollops of it on a baking sheet for about 15 minutes before stuffing.
- Make-ahead option: You can prepare the cookie dough and cheesecake filling a day in advance and store them in the fridge. Assemble and bake the cookies when you’re ready to enjoy them.
- Store leftovers properly: These cookies should be stored in an airtight container in the fridge and are best enjoyed within 3-4 days.
Prep Time:
20 minutes (plus chilling time)
Cooking Time:
10-12 minutes per batch
Total Time:
45 minutes
Nutritional Information (Per Cookie):
- Calories: 220
- Protein: 3g
- Sodium: 120mg
FAQs:
Q: Can I freeze these cookies?
A: Yes, you can freeze the baked cookies for up to 2 months. Just thaw them at room temperature or warm them in the microwave before serving.
Q: Can I use other types of chocolate chips?
A: Absolutely! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips based on your preference.
Q: How do I keep the cookies from spreading too much?
A: Chilling the cookie dough before baking can help prevent excess spreading. You can also try baking one test cookie to check how much it spreads and adjust accordingly.
Q: Can I use store-bought cookie dough?
A: Yes! You can use store-bought cookie dough for a quicker version. Just make sure it’s sturdy enough to hold the cheesecake filling.
Conclusion:
Cheesecake Stuffed Chocolate Chip Cookies are a decadent twist on a classic favorite. With a creamy cheesecake center nestled inside a soft, chewy cookie, these treats are perfect for satisfying your sweet tooth. Easy to make and sure to impress, these cookies are ideal for sharing with friends and family or keeping all to yourself. Enjoy every gooey, delicious bite!
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Cheesecake Stuffed Chocolate Chip Cookies
- Total Time: 45 minutes
Ingredients
Ingredients:
For the Cheesecake Filling:
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Preparation:
1: Prepare the Cheesecake Filling
- In a small mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Cover the bowl and place it in the refrigerator while you prepare the cookie dough.
2: Make the Cookie Dough
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the vanilla extract and eggs, one at a time, until well combined.
- 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. Fold in the chocolate chips.
3: Assemble the Stuffed Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop about 1 tablespoon of cookie dough and flatten it slightly in the palm of your hand. Place a small spoonful of the chilled cheesecake filling in the center, then cover with another tablespoon of cookie dough, sealing the edges around the filling. Repeat until all cookies are assembled, and place them on the prepared baking sheets.
4: Bake the Cookies
- Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are just set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the cheesecake filling: It’s essential to chill the cheesecake filling before assembling the cookies. This helps keep it firm and easier to handle during the stuffing process.
- Don’t overbake: To keep the cookies soft and chewy, remove them from the oven when the centers are just set. They’ll continue to cook slightly on the baking sheet as they cool.
- Seal the edges: Make sure the cookie dough completely covers the cheesecake filling to prevent it from leaking out during baking.
- Prep Time: 20 minutes (plus chilling time)
- Cook Time: 10-12 minutes per batch
Nutrition
- Calories: 220
- Sodium: 120mg
- Protein: 3g