Description
Delight in these decadent Cheesecake Stuffed Chocolate Chip Cookies, featuring a soft chocolate chip cookie exterior encasing a creamy cheesecake center. Perfectly baked to achieve golden edges with a gooey, luscious middle, these cookies offer the best of both worlds for dessert lovers.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk
- 1 1/2 cups semi-sweet chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning in the dough.
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled butter with both brown and granulated sugars, stirring until smooth and well incorporated. Add the egg, egg yolk, and vanilla extract, mixing thoroughly until fully combined.
- Combine Dough: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the semi-sweet chocolate chips evenly throughout the dough. Then chill the dough in the refrigerator for 30 minutes to firm up, which helps reduce spreading during baking.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Use a teaspoon to scoop out small dollops of this cheesecake mixture and place them on a parchment-lined tray. Freeze these cheesecake balls for 15–20 minutes to firm them up for stuffing.
- Assemble Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop approximately 2 tablespoons of cookie dough and flatten each slightly. Place one frozen cheesecake ball onto the center of each flattened dough piece, then wrap and seal the dough completely around the filling to enclose it.
- Bake Cookies: Arrange the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for expansion. Bake for 12 to 14 minutes or until the edges turn golden while the centers remain soft and gooey.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set and making them easier to handle.
Notes
- Chilling the dough is essential to prevent excessive spreading and makes the dough easier to handle when stuffing.
- Do not overbake the cookies to maintain a gooey cheesecake center and soft cookie texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the baked cookies to preserve freshness and flavor.
