Cheesecake Stuffed Chocolate Chip Cookies
These delightful cookies blend the rich creaminess of cheesecake with the sweetness of chocolate chip cookies, creating a unique dessert experience.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Make sure it is thoroughly softened for a smooth filling.
- 1/4 cup powdered sugar Adjust according to your sweetness preference.
- 1/2 tsp vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda Ensure it's fresh for proper leavening.
- 1/2 tsp salt
- 2 cups chocolate chips Feel free to experiment with dark or white chocolate.
Instructions
Prepare the Cheesecake Filling
- In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Scoop the mixture into teaspoons and place on a parchment-lined tray. Freeze for 20-30 minutes.
Make the Cookie Dough
- In a large mixing bowl, beat together softened butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in chocolate chips until evenly distributed.
- Chill the dough for 15-20 minutes.
Assemble and Bake
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- Take 1.5 tablespoons of cookie dough, flatten it, and place a frozen cheesecake ball in the center. Cover with another tablespoon of dough, sealing the edges.
- Place cookie dough balls on baking sheets and bake for 13-15 minutes or until edges are golden brown.
- Let cool on sheets for several minutes before transferring to a wire rack.
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Notes
Serve warm with vanilla ice cream or whipped cream for added indulgence. Drizzle melted chocolate or caramel sauce over cookies for gourmet flair. Store in an airtight container for up to three days, or freeze for longer storage.