Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
For the Cheesecake Filling:
- 1 cup (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
Instructions
1. Make the Cheesecake Filling
- In a bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Scoop small teaspoons of the mixture onto a lined tray.
- Freeze for 30–45 minutes (this makes stuffing easier).
2. Prepare the Cookie Dough
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- Gradually add dry ingredients and mix until combined.
- Fold in chocolate chips.
3. Assemble the Cookies
- Scoop about 2 tablespoons of cookie dough and flatten it.
- Place a frozen cheesecake filling ball in the center.
- Cover with another piece of dough and seal the edges well.
- Roll gently into a ball.
4. Bake
- Preheat oven to 180°C (350°F).
- Place cookies on a lined baking tray, leaving space between them.
- Bake for 12–15 minutes, or until golden brown on the edges.
5. Cool & Serve
- Let cookies cool for 5–10 minutes before serving.
- Enjoy warm for that gooey cheesecake center
Tips
- Keep the filling frozen until ready to use (it melts fast).
- Don’t overbake — the center should stay soft.
- You can chill the dough for thicker cookies.