Cheesecake Stuffed Chocolate Chip Cookies Recipe

Introduction

These cheesecake stuffed chocolate chip cookies combine the rich, creamy texture of cheesecake with the classic comfort of chocolate chip cookies. Each bite reveals a luscious cheesecake center wrapped in soft, buttery cookie dough. They’re perfect for impressing guests or indulging in a special treat.

Ingredients

• 8 oz Cream Cheese (Can use low-fat cream cheese for a lighter option.)
• 1/3 cup Powdered Sugar (Granulated sugar can be used but may alter texture.)
• 1 teaspoon Vanilla Extract (Use pure vanilla for the best flavor.)
• 1 cup Unsalted Butter (Can use margarine but it may affect flavor.)
• 3/4 cup Brown Sugar (Can replace half with granulated sugar for less moisture.)
• 1/2 cup Granulated Sugar (Coconut sugar can be used for a unique twist.)
• 1 large Egg (Flax egg can work for a vegan option.)
• 2 cups All-Purpose Flour (Gluten-free flour can serve as a substitute.)
• 1 teaspoon Baking Soda (Baking powder can be used in a pinch.)
• 1/2 teaspoon Salt (Can omit if salted butter is used.)
• 1 cup Chocolate Chips (Consider using white or dark chocolate chips.)

Instructions

1. Step 1: In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop the mixture into small balls and freeze them for 20 to 30 minutes to firm up.
2. Step 2: Beat unsalted butter with brown sugar and granulated sugar until fluffy. Add the egg and vanilla extract, mixing well.
3. Step 3: In a separate bowl, combine flour, baking soda, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
4. Step 4: Stir in the chocolate chips evenly throughout the dough.
5. Step 5: Cover the dough and chill it in the refrigerator for 15 to 20 minutes.
6. Step 6: Take a portion of the chilled dough and flatten it in your hand or on a surface. Place a frozen cheesecake ball in the center and wrap the dough completely around it, sealing the edges to form a ball.
7. Step 7: Preheat your oven to 350°F (175°C). Place the assembled cookie balls on a baking sheet and bake for 13 to 15 minutes, or until the edges turn golden brown.
8. Step 8: Let the cookies cool slightly on the baking sheet before transferring them to a wire rack to cool completely.

Tips & Variations

• For a lighter option, substitute low-fat cream cheese and consider using half brown sugar and half granulated sugar in the dough to reduce moisture.
• Try using different types of chocolate chips, such as white or dark chocolate, to customize the flavor.
• To make the recipe vegan, replace the egg with a flax egg and use dairy-free cream cheese.
• Freezing the cheesecake filling balls is key to preventing them from melting out during baking.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in a microwave or oven to soften the cheesecake center before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cookie dough for this recipe?

It’s best to prepare the dough fresh to ensure it wraps well around the cheesecake filling. However, chilled dough can be frozen before assembling the cookies and thawed in the refrigerator before use.

Will the cheesecake filling leak out while baking?

If the cheesecake balls are properly frozen and well-sealed within the dough, leakage should be minimal. Freezing helps the filling hold its shape during baking.

Cheesecake Stuffed Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.8 from 74 reviews

Indulge in the best of both worlds with these Cheesecake Stuffed Chocolate Chip Cookies. Soft, buttery chocolate chip cookies encase a creamy, tangy cheesecake filling, creating a decadent dessert that’s sure to impress. Perfect for parties, special occasions, or whenever you’re craving a delightful treat that combines classic flavors in a unique way.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Cheesecake Filling

• 8 oz Cream Cheese (Can use low-fat cream cheese for a lighter option)
• 1/3 cup Powdered Sugar (Granulated sugar can be used but may alter texture)
• 1 teaspoon Vanilla Extract (Use pure vanilla for the best flavor)

Cookie Dough

• 1 cup Unsalted Butter (Can use margarine but it may affect flavor)
• 3/4 cup Brown Sugar (Can replace half with granulated sugar for less moisture)
• 1/2 cup Granulated Sugar (Coconut sugar can be used for a unique twist)
• 1 large Egg (Flax eggs can work for a vegan option)
• 2 cups All-Purpose Flour (Gluten-free flour can serve as a substitute)
• 1 teaspoon Baking Soda (Baking powder can be used in a pinch)
• 1/2 teaspoon Salt (Can omit if salted butter is used)
• 1 cup Chocolate Chips (Consider using white or dark chocolate chips)

Instructions

1. Cheesecake Filling Preparation: In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop the mixture into small balls, approximately one tablespoon each, and place them on a waxed paper-lined plate or tray. Freeze for 20-30 minutes so they firm up and are easier to handle when assembling the cookies.
2. Cookie Dough Preparation: In a large bowl, beat the unsalted butter with the brown sugar and granulated sugar until the mixture is fluffy and well combined. Add the egg and vanilla extract, mixing thoroughly. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Finally, fold in the chocolate chips evenly throughout the dough.
3. Chill Dough: Cover the prepared cookie dough with plastic wrap or a clean kitchen towel and chill it in the refrigerator for 15-20 minutes. This step firms up the dough, making it easier to handle and helping the cookies keep their shape during baking.
4. Assemble Cookies: Take a portion of the chilled cookie dough and flatten it into a circle in the palm of your hand. Place a frozen cheesecake ball in the center and carefully wrap the cookie dough around it, sealing the edges completely to form a smooth ball. Repeat with the remaining dough and cheesecake filling.
5. Bake: Preheat your oven to 350°F (175°C). Place the assembled cookie balls on a baking sheet lined with parchment paper or a silicone baking mat, spacing them about 2 inches apart. Bake for 13-15 minutes, or until the edges are golden brown and the cookies look set but still soft in the middle.
6. Cooling: Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This step helps the cookies set up properly while keeping the cheesecake center creamy and delicious.

Notes

• For a lighter version, opt for low-fat cream cheese in the filling.
• You can substitute granulated sugar for powdered sugar in the cheesecake filling, but the texture may be less smooth.
• Using margarine instead of butter may alter the flavor slightly.
• Flax eggs can be used to make this recipe vegan, though texture and flavor might differ.
• Gluten-free flour works as a substitute for all-purpose flour if you prefer gluten-free cookies.
• Freezing the cheesecake balls before assembling helps prevent them from melting during baking.
• Ensure the cookie dough fully encloses the cheesecake filling to prevent leakage during baking.
• Store baked cookies in an airtight container; they are best enjoyed within 3 days.

Keywords: Cheesecake cookies, chocolate chip cookies, stuffed cookies, dessert recipe, baking, creamy filling, soft cookies