Cheesecake Stuffed Chocolate Chip Cookies Recipe
Indulge in these delightful Cheesecake Stuffed Chocolate Chip Cookies that combine the rich creaminess of cheesecake with the classic chocolate chip cookie. Each cookie features a smooth cheesecake center enveloped in soft, buttery chocolate chip cookie dough, baked to golden perfection. Perfect for dessert lovers looking for a decadent treat with a gooey surprise inside.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 18 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Chocolate Chip Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, firmly packed
- ½ cup sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ⅓ cup mini chocolate chips (or substitute additional regular chocolate chips)
Instructions
- Prepare Cheesecake Filling: In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and well combined. Drop by tablespoon-sized scoops onto a wax paper-lined plate or baking sheet and freeze to chill while preparing the cookie dough.
- Make Cookie Dough: In a large bowl, use an electric or stand mixer to beat together the softened butter, brown sugar, and sugar until creamy and well combined. Add eggs and vanilla extract and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet butter mixture, stirring until fully combined.
- Add Chocolate Chips: Fold in both the semisweet and mini chocolate chips evenly through the dough.
- Form Dough Balls with Filling: Scoop 3 tablespoons of cookie dough and gently roll into a ball. Use your thumb to make a crater in the center. Remove a cheesecake filling scoop from the freezer and press it into the crater. Enclose the filling completely with cookie dough, sealing any cracks so no filling is exposed.
- Chill Cookies: Place the assembled cookie dough balls onto a wax paper-lined plate and chill in the freezer for 15 minutes. Preheat your oven to 375°F (190°C) during this time.
- Bake Cookies: Arrange chilled cookie balls on a parchment-lined baking sheet, spacing them about 2.5 inches (6 cm) apart. Bake for 12-13 minutes or until the edges turn golden brown.
- Cool Completely: Allow the cookies to cool on the baking sheet completely before serving to let the filling set properly.
Notes
- For best results, use room temperature eggs when making the dough.
- If cookie dough is too sticky to handle, chill it in the refrigerator for 15-30 minutes before shaping.
- Ensure the cheesecake filling is fully enclosed to prevent leaking during baking.
- You can substitute mini chocolate chips with regular chocolate chips if mini are unavailable.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
