Description
Indulgent, chewy, and filled with a creamy surprise, these Cheesecake Stuffed Chocolate Chip Cookies are everything you love about cookies with a decadent twist! Perfect for satisfying those sweet cravings or impressing guests with a unique treat.
Ingredients
Scale
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 3 tbsp granulated sugar
- 1/2 tsp vanilla extract
For the Chocolate Chip Cookie Dough:
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 3/4 cup chocolate chips
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat together softened cream cheese, granulated sugar, and vanilla extract until smooth. Cover and refrigerate for at least 30 minutes to firm up.
- Make the Cookie Dough: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract, beating until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips.
- Assemble the Cookies: Scoop about 1-2 tablespoons of cookie dough and flatten into a disc. Place 1 teaspoon of the cheesecake filling in the center. Cover with another disc of cookie dough, sealing the edges to enclose the filling.
- Bake: Arrange the stuffed cookie dough balls on a parchment-lined baking sheet, about 2 inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until edges are set and centers appear slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a neat finish, chill the cheesecake filling before using; it makes it easier to handle.
- To prevent the cheesecake filling from oozing out, be sure to seal the cookie dough edges well.
- Store cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Chilling: 30 minutes
- Cook Time: 12 minutes