Cheesecake Stuffed Chocolate Chip Cookies
These unique treats combine the soft, chewy goodness of classic chocolate chip cookies with a creamy cheesecake filling, making them a delightful dessert for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients until just combined.
- Fold in the chocolate chips gently.
- For the cheesecake filling, beat together the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth.
Assembly and Baking
- Take a tablespoon of cookie dough and flatten it in your palm. Place a teaspoon of the cheesecake filling in the center.
- Fold the dough over the filling and roll it into a ball, ensuring the filling is completely encased.
- Place the dough balls on the prepared baking sheets, spacing them about two inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
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Notes
For best results, use room temperature butter and cream cheese. Chill the uncooked cookie balls for 30 minutes before baking to maintain shape.