why make this recipe
Cheesecake Stuffed Chocolate Chip Cookies combine two beloved treats into one amazing dessert. The gooey chocolate chip cookie is the perfect exterior, while the creamy cheesecake filling adds a delightful surprise inside. Whether you are a fan of cookies or cheesecake, this recipe is sure to please everyone. It’s great for parties, family gatherings, or just a cozy night at home. Plus, these cookies are easy to make and taste absolutely delicious!
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 it’s light and fluffy. Beat in the eggs and vanilla extract.
- Gradually add 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. 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, so they keep their delicious gooey filling. You can enjoy them plain or pair them with a scoop of vanilla ice cream for an extra treat. A drizzle of chocolate sauce on top can also add more flavor!
how to store Cheesecake Stuffed Chocolate Chip Cookies
To store your cookies, keep them in an airtight container. They will stay fresh at room temperature for about 3 to 5 days. You can also freeze them for up to a month. Just make sure to separate layers with parchment paper to avoid sticking.
tips to make Cheesecake Stuffed Chocolate Chip Cookies
- Make sure your cream cheese is well softened for a smooth filling.
- Don’t skip the chilling process—allowing cookies to cool helps set the cheesecake filling.
- If you want a richer flavor, use dark chocolate chunks or chips instead of semi-sweet.
- Experiment with different mix-ins like nuts or white chocolate for variations.
variation (if any)
You can easily make these cookies gluten-free by using a gluten-free baking blend instead of regular flour. Also, for a flavored cheesecake filling, try adding a bit of lemon juice or zest for a delightful citrus twist.
FAQs
Q: Can I make the dough ahead of time?
A: Yes! You can prepare the cookie dough earlier in the day and store it in the fridge for up to 24 hours before baking.
Q: What if I don’t have cream cheese?
A: You can try using mascarpone cheese as a substitute for the cream cheese in the filling.
Q: Can I make these cookies smaller?
A: Yes! Just reduce the amount of dough used for each cookie, but remember to adjust the baking time accordingly. Smaller cookies will bake faster.