Why Make This Recipe
Cheesecake Stuffed Chocolate Chip Cookies are the perfect dessert to satisfy your sweet cravings. You get the best of both worlds: the chewy, chocolatey exterior of a classic cookie and the creamy, rich filling of cheesecake. These cookies are not just tasty, but they also look impressive, making them ideal for special occasions, gatherings, or when you simply want to treat yourself!
How to Make Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tbsp sour cream or Greek yogurt (optional)
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour (or gluten-free baking blend for variation)
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chunks or chips (semi-sweet or milk chocolate preferred)
Directions
In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and optional sour cream or Greek yogurt until the mixture is smooth and creamy. This filling creates the luscious cheesecake center of your cookies.
In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract. Gradually add the flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chunks evenly throughout the dough.
Divide the cookie dough into small balls, then flatten each ball slightly with your hands. Place a spoonful of the prepared cheesecake filling in the center of the flattened dough. Carefully wrap the dough around the filling, sealing it completely to prevent leakage during baking.
Place the stuffed cookies on a parchment-lined baking sheet, spacing them to allow for spreading. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges turn golden while the centers remain soft. Let the cookies cool slightly before serving to preserve the gooey cheesecake core.
How to Serve Cheesecake Stuffed Chocolate Chip Cookies
These cookies are best served warm, as the melting chocolate and creamy cheesecake filling create a delightful experience. You can place them on a plate and enjoy them as is or serve them with a scoop of vanilla ice cream for an extra treat. They also pair well with a glass of milk or a hot cup of coffee.
How to Store Cheesecake Stuffed Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week. Just be sure to allow them to come to room temperature before enjoying, so the cheesecake filling remains soft.
Tips to Make Cheesecake Stuffed Chocolate Chip Cookies
- Make sure your cream cheese is softened to help create a smooth filling.
- Don’t overmix the cookie dough after adding flour; this keeps the cookies tender.
- When wrapping the dough around the filling, ensure it is completely sealed to avoid leaks during baking.
- Test your cookies for doneness by checking if the edges are golden but the center looks soft.
Variation
If you want to switch things up, consider adding some crushed nuts, like walnuts or pecans, to the chocolate chip cookie dough for added texture. You can also experiment with flavored extracts, such as almond or hazelnut, in the cheesecake filling for a different taste!
FAQs
Can I freeze Cheesecake Stuffed Chocolate Chip Cookies?
Yes! You can freeze the uncooked dough balls. Just wrap them tightly in plastic wrap and store them in a freezer bag. When you’re ready to bake, just add a few extra minutes to the baking time.
What can I use instead of cream cheese for the filling?
You can try using mascarpone cheese, ricotta cheese, or a dairy-free cream cheese alternative if you need a different option.
Can I make these cookies smaller?
Absolutely! You can make smaller balls of dough, but remember to adjust the baking time so they don’t overcook. A shorter baking time will keep the cheesecake filling gooey and delightful!
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened Make sure it’s softened for easy mixing.
- 1/3 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sour cream or Greek yogurt (optional) Optional for added creaminess.
For the cookie dough
- 1 cup unsalted butter, softened Use 2 sticks.
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour Or gluten-free baking blend for variation.
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups chocolate chunks or chips Semi-sweet or milk chocolate preferred.
Instructions
Prepare the cheesecake filling
- In a medium bowl, beat together the softened cream cheese, granulated sugar, egg, vanilla extract, and optional sour cream or Greek yogurt until the mixture is smooth and creamy.
Make the cookie dough
- In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- Gradually add the flour, baking soda, and salt, mixing until just combined.
- Fold in the chocolate chunks evenly throughout the dough.
Assemble the cookies
- Divide the cookie dough into small balls, then flatten each ball slightly.
- Place a spoonful of the prepared cheesecake filling in the center of the flattened dough.
- Carefully wrap the dough around the filling, sealing it completely to prevent leakage.
Bake the cookies
- Place the stuffed cookies on a parchment-lined baking sheet, spacing them to allow for spreading.
- Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges turn golden while the centers remain soft.
- Let the cookies cool slightly before serving.
