Description
These Cheesecake Stuffed Chocolate Chip Cookies combine the classic charm of chocolate chip cookies with a rich, creamy cheesecake center. Soft and gooey on the inside with crispy edges, these indulgent dessert cookies offer a delightful blend of flavors and textures perfect for any sweet tooth craving.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and 1/2 cup granulated sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Incorporate the eggs and 2 teaspoons of vanilla extract into the butter mixture, beating until smooth and well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until combined to avoid overmixing and tough cookies.
- Stir in Chocolate Chips: Fold in the semisweet chocolate chips evenly to distribute throughout the dough.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth and creamy.
- Assemble Cookies: Scoop a tablespoon of cookie dough and flatten it slightly. Place 1 teaspoon of the cream cheese filling in the center, then cover with another tablespoon of cookie dough, sealing the edges to encase the filling completely.
- Arrange on Baking Sheets: Place the assembled cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 12 to 14 minutes until the cookie edges turn golden but the centers remain soft and slightly underbaked for chewiness.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Notes
- For extra richness and easier handling, chill the cookie dough for 30 minutes before baking.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- These cookies are delicious served slightly chilled or at room temperature, depending on your preference.
