🍪🧀 Cheesecake Stuffed Chocolate Chip Cookies
Soft chocolate chip cookies with a creamy cheesecake center.
Ingredients
Cheesecake Filling
- 4 oz (115 g) cream cheese, softened
- 2 tbsp sugar
- ½ tsp vanilla extract
Cookie Dough
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups (190 g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (170 g) chocolate chips
Instructions
- Prepare the filling: Mix cream cheese, sugar, and vanilla until smooth. Scoop into small portions (about 1 teaspoon each) onto a lined tray and freeze for 20–30 minutes.
- Make the cookie dough: Beat butter and sugars until creamy. Mix in the egg and vanilla. Add flour, baking soda, and salt, then fold in the chocolate chips.
- Assemble: Scoop about 2 tablespoons of dough and flatten it. Place a frozen cheesecake portion in the center. Cover with another small piece of dough and seal the edges completely.
- Chill: Refrigerate the stuffed cookie dough balls for 20 minutes.
- Bake: Preheat oven to 350°F (175°C). Bake for 12–15 minutes until the edges are lightly golden.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- Freeze the cheesecake filling well to make assembly easier.
- Add mini chocolate chips on top before baking for a bakery-style look.
- For extra indulgence, drizzle with melted chocolate after cooling.
Yield: 10–12 large cookies
Prep Time: 25 minutes
Bake Time: 12–15 minutes
🍪🍫 The contrast between the warm chocolate chip cookie and the creamy cheesecake center makes these especially rich and satisfying.
