Cheesecake Stuffed Chocolate Chip Cookies are a dessert dream come true, merging two classic treats into one delicious bite. Imagine the chewy goodness of a chocolate chip cookie combined with a rich, creamy cheesecake center. These cookies are perfect for special occasions, a cozy weekend treat, or anytime you want to impress your guests with a unique and indulgent dessert. The combination of textures and flavors will make this your new favorite cookie recipe!
Ingredients:
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups semisweet chocolate chips
Instructions:
- Prepare the Cheesecake Filling:
In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Scoop out tablespoon-sized portions of the mixture onto a parchment-lined baking sheet. Flatten slightly, then freeze the cheesecake scoops for about 30 minutes to firm up. - Make the Cookie Dough:
In a separate bowl, whisk together the flour, baking soda, and salt. In another large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips. - Assemble the Cookies:
Preheat the oven to 350°F (175°C). Take a tablespoon of cookie dough, flatten it in your palm, and place one frozen cheesecake scoop in the center. Cover the cheesecake with more cookie dough and gently seal the edges to form a ball. Repeat with the remaining dough and filling. - Bake the Cookies:
Place the cookie dough balls on a baking sheet lined with parchment paper, leaving some space between them. Bake for 12-14 minutes, or until the edges are golden brown and the cookies are set but still soft in the center. - Cool and Serve:
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm for a gooey, cheesecake-filled bite, or store in an airtight container for up to five days.