why make this recipe
Cheesecake Stuffed Chocolate Chip Cookies are a fantastic treat that combines two beloved desserts into one delightful bite. You get the rich and creamy flavor of cheesecake paired with the comforting, chewy goodness of chocolate chip cookies. This recipe is perfect for gatherings, holidays, or just when you want to indulge yourself. These cookies not only look impressive but also satisfy your sweet tooth with their creamy center and chocolatey exterior.
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. Mix until the mixture is smooth and creamy. This will be the rich cheesecake center of your cookies.
- In a separate large bowl, cream the softened butter with brown sugar and granulated sugar until it becomes 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. Flatten each ball slightly with your hands. Place a spoonful of the cheesecake filling in the center of the flattened dough. Carefully wrap the dough around the filling, sealing it completely to prevent any leakage during baking.
- Place the stuffed cookies on a parchment-lined baking sheet, leaving space between them 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 cookies cool slightly before serving to keep the gooey cheesecake core intact.
how to serve Cheesecake Stuffed Chocolate Chip Cookies
Serve these delicious cookies warm, right out of the oven, to enjoy the gooey cheesecake filling. They pair well with a glass of cold milk or a scoop of vanilla ice cream for an extra treat. You can also dust them with powdered sugar for a nice finishing touch.
how to store Cheesecake Stuffed Chocolate Chip Cookies
Store any uneaten cookies in an airtight container at room temperature for up to 3 days. If you want to keep them fresh for longer, you can refrigerate them. They can also be frozen for up to a month. Just make sure to wrap them well to prevent freezer burn.
tips to make Cheesecake Stuffed Chocolate Chip Cookies
- Make sure the cream cheese is softened so it mixes easily and creates a smooth filling.
- Don’t skip the chilling step if you find the dough too sticky to handle; chilling for 30 minutes in the fridge can help.
- Try adding different flavored extracts like almond or lemon to the cheesecake filling for a fun twist.
variation
You can easily switch up the chocolate chips for different flavors, such as dark chocolate or even white chocolate. If you’re feeling adventurous, try adding nuts or sprinkles to the cookie dough. For a seasonal touch, add a hint of pumpkin spice during the fall.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, you can use low-fat cream cheese, but the texture and taste may be slightly different.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough and the cheesecake filling ahead of time. Just assemble and bake when you’re ready.
Q: Why did my cookies spread too much?
A: If the butter is too soft when mixed or if the dough is not chilled, the cookies may spread more than desired. Make sure to chill the dough for better results.