Chocolate Chip Cheesecake Stuffed Cookies
These Chocolate Chip Cheesecake Stuffed Cookies are SO EASY! Soft chocolate chip cookies wrapped around creamy cheesecake filling for an irresistible treat.
Servings: 12 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 8 oz cream cheese softened
- 1/4 cup powdered sugar
Instructions
Prepare the Cheesecake Filling
- In a medium bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Set aside while you prepare the cookie dough.
Make the Cookie Dough
- Using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semi-sweet chocolate chips gently.
Assemble the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place about 1 tablespoon of the cheesecake filling in the center. Carefully fold the cookie dough around the filling, sealing it completely and shaping it into a ball. Place the cookie balls on the baking sheet, spaced about 2 inches apart.
Bake to Perfection
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden but the centers still look soft. The cookies will firm up as they cool, leaving you with a tender cookie and a creamy cheesecake center.
Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Serve warm for the best melty cheesecake experience, or at room temperature if you prefer a firmer center.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Baking Sheet
- Parchment paper or silicone baking mat
- Cooling rack
- Spoon or cookie scoop
Notes
- Make sure your cream cheese and butter are fully softened before mixing to avoid lumps in your dough and filling.
- If the cookie dough feels too sticky, chill it in the refrigerator for 15-20 minutes before assembling the cookies.
- To avoid cheesecake oozing out, ensure the cookie dough completely encases the filling and there are no gaps.
- These cookies freeze beautifully. Freeze unbaked cookie balls on a baking sheet, then transfer to a freezer-safe container. Bake from frozen, adding a couple of extra minutes to baking time.
- For extra flair, sprinkle a pinch of sea salt on top of each cookie before baking to enhance the chocolate and cheesecake flavors.
