Cheesecake Stuffed Chocolate Chip Cookies
Who can resist the combination of warm, gooey chocolate chip cookies and rich, creamy cheesecake? These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert indulgence. The soft, chewy chocolate chip cookie dough surrounds a luscious cheesecake filling that melts in your mouth. Whether you’re making them for a party, a special occasion, or just because, these cookies are sure to impress everyone who takes a bite.
Why You’ll Love Cheesecake Stuffed Chocolate Chip Cookies
Here’s why this dessert will quickly become a favorite:
- Decadent Combination: The creamy, tangy cheesecake filling pairs perfectly with the sweet and chewy chocolate chip cookies. It’s like two desserts in one!
- Impressive and Fun to Make: These cookies look fancy, but they’re actually simple to prepare. The combination of cookie dough and cheesecake filling will have everyone asking for the recipe.
- Perfect for Sharing: Whether you’re baking for a crowd or just indulging yourself, these cookies are the perfect size for sharing (or not, if you’re feeling selfish).
- Versatile: You can customize the cheesecake filling with your favorite flavoring – vanilla, lemon, or even a swirl of fruit or chocolate. It’s a great base for creating new flavors!
Ingredients for Cheesecake Stuffed Chocolate Chip Cookies
For the cookie dough:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup sour cream
Instructions
Step 1: Prepare the Cheesecake Filling
- In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and sour cream.
- Beat with a hand mixer or stand mixer until smooth and creamy.
- Chill the cheesecake filling in the refrigerator while you make the cookie dough. This helps the filling firm up and makes it easier to handle.
Step 2: Make the Cookie Dough
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and well combined.
- Add the egg and vanilla extract, and beat until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips until evenly distributed.
Step 3: Assemble the Cookies
- Scoop a tablespoon of cookie dough and flatten it slightly into a disc shape in your hands.
- Take a spoonful of the chilled cheesecake filling (about 1 tablespoon) and place it in the center of the dough disc.
- Take another tablespoon of cookie dough and flatten it out. Place it over the cheesecake filling and seal the edges, making sure the filling is completely enclosed in the dough.
- Repeat the process for the remaining dough and cheesecake filling.
Step 4: Bake the Cookies
- Place the stuffed cookies on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the cookies are golden brown on the edges but still soft in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Enjoy!
- Serve the cookies once they’ve cooled. The cheesecake filling will be wonderfully creamy, and the chocolate chip cookie will be soft and chewy.
Tips and Variations
- Chill the Dough: If you find that the dough is too soft to handle, chill it in the refrigerator for 30 minutes before assembling the cookies. This makes it easier to work with and helps the cookies keep their shape while baking.
- Add Some Zest: For a fun twist, you can add a little lemon zest to the cheesecake filling for a burst of freshness.
- Add Chocolate Drizzle: Drizzle some melted chocolate over the cooled cookies for an extra indulgent treat.
- Use Mini Chips: If you prefer a more evenly distributed chocolate-to-cookie ratio, try using mini chocolate chips instead of regular-sized ones.
- Flavor Variations: Swap out the cheesecake filling for your favorite flavored cream cheese fillings (think strawberry or blueberry swirl) for a unique spin on these cookies.
Nutrition Facts
Servings: 12 cookies
Calories per cookie: 300-350 (depending on size and specific ingredients)
How to Serve Cheesecake Stuffed Chocolate Chip Cookies
These cookies are perfect as an after-dinner treat or for a dessert table at a party. Here are some ideas on how to serve them:
- With Ice Cream: Serve warm cookies with a scoop of vanilla or chocolate ice cream for a perfect dessert combo.
- For a Party: Arrange these cookies on a platter for a delicious, crowd-pleasing treat.
- With Coffee or Milk: These cookies pair beautifully with a cup of coffee or a glass of cold milk – perfect for a mid-afternoon snack or dessert.
Storage and Freezing
- Storage: Store leftover cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing: You can freeze the cookie dough (before baking) by wrapping the dough balls in plastic wrap and placing them in a freezer-safe bag. When you’re ready to bake, just bake straight from frozen, adding a few extra minutes to the baking time.
Conclusion
These Cheesecake Stuffed Chocolate Chip Cookies are the perfect fusion of two classic desserts. With their rich, creamy cheesecake center and soft, chewy chocolate chip cookie exterior, they’re sure to be a hit with anyone who tries them. Easy to make, full of flavor, and utterly irresistible, this recipe is bound to become a staple in your baking repertoire.
PrintCheesecake Stuffed Chocolate Chip Cookies
Decadent chocolate chip cookies with a rich, creamy cheesecake filling in the center, combining two classic desserts in one delicious treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- In another bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy to make the cheesecake filling.
- Take a spoonful of cookie dough and flatten it out in your hand. Place a teaspoon of the cheesecake filling in the center and fold the dough around it, sealing the edges to form a ball. Repeat with the remaining dough and filling.
- Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add a pinch of cinnamon to the cookie dough or the cheesecake filling.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
