Oh yeah — cheesecake stuffed chocolate chip cookies are next-level delicious. You get that gooey cookie exterior with a creamy surprise inside. Here’s the recipe:
Cheesecake Stuffed Chocolate Chip Cookies
Yields: ~20 cookies
Chill Time: At least 2 hours
Bake Time: 11–13 minutes
Cheesecake Filling:
- 1 (8 oz) package cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions:
1.
Make the Cheesecake Filling:
- In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
- Scoop into 20 small spoonfuls (about 1 tsp each), place on a parchment-lined baking sheet, and freeze for 1–2 hours or until firm.
2.
Make the Cookie Dough:
- Cream butter and both sugars together until light and fluffy.
- Add eggs and vanilla, beat well.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture.
- Fold in chocolate chips.
3.
Assemble the Cookies:
- Scoop ~2 tbsp cookie dough, flatten it slightly in your hand.
- Place a frozen cheesecake ball in the center.
- Cover with another 1 tbsp dough and seal edges completely.
- Shape into a ball and place on parchment-lined baking sheet.
4.
Chill Again:
- Chill assembled cookie dough balls for at least 1 hour (overnight is even better for thick cookies).
5.
Bake:
- Preheat oven to 350°F (175°C).
- Bake 11–13 minutes, until edges are golden and centers are just set.
- Let cool on the pan for 5–10 minutes before moving to a rack.
Tips:
- Don’t skip the chilling steps — they keep the cheesecake from melting into the dough.
- Add a sprinkle of sea salt on top before baking for a gourmet touch.
Want a Nutella version of this next?