Here’s a Cheesecake Stuffed Chocolate Chip Cookies recipe that combines the gooey goodness of classic cookies with a creamy cheesecake center. 🍪🍰
🧾 Ingredients
For the Cheesecake Filling:
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8 oz (225g) cream cheese, softened
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1/4 cup (50g) granulated sugar
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1/2 tsp vanilla extract
For the Cookie Dough:
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1 cup (225g) unsalted butter, softened
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3/4 cup (150g) brown sugar, packed
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1/2 cup (100g) granulated sugar
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2 large eggs
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2 tsp vanilla extract
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3 cups (375g) all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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2 cups (340g) semi-sweet chocolate chips
🍽️ Instructions
1. Make the Cheesecake Filling:
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In a small bowl, beat together the cream cheese, sugar, and vanilla until smooth.
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Scoop teaspoon-sized dollops onto a parchment-lined baking sheet.
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Freeze for at least 30 minutes (or until firm).
2. Make the Cookie Dough:
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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Beat in eggs, one at a time, then add vanilla.
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually mix dry ingredients into the wet mixture until just combined.
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Fold in the chocolate chips.
3. Assemble the Cookies:
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Scoop a heaping tablespoon of cookie dough, flatten it in your hand.
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Place a frozen cheesecake filling ball in the center.
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Top with another tablespoon of dough and seal edges well, forming a ball.
4. Bake:
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Place cookie balls a few inches apart on the baking sheet.
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Bake for 13–15 minutes, or until edges are golden and centers are just set.
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Cool on the baking sheet for 5 minutes before transferring to a wire rack.
🍪 Tips:
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Don’t skip freezing the cheesecake filling—it keeps it from leaking out.
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Cookies freeze well (baked or unbaked) for up to 2 months.