Description
Perfectly soft and chewy cheesecake stuffed chocolate chip cookies with a creamy cheesecake filling hidden inside a classic chocolate chip cookie shell. The ultimate dessert mash-up for cookie and cheesecake lovers.
Ingredients
Scale
- 8 oz (226 g) cream cheese, softened
- ¾ cup (95 g) powdered sugar
- ½ teaspoon (5 ml) vanilla extract
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, firmly packed
- ½ cup (100 g) sugar
- 2 large eggs, room temperature preferred
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (380 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170 g) semisweet chocolate chips
- ⅓ cup (60 g) mini chocolate chips (or substitute additional regular chocolate chips)
Instructions
- Prepare the cheesecake filling: Combine softened cream cheese, powdered sugar, and vanilla extract in a bowl. Stir until smooth and creamy.
- Scoop tablespoon-sized portions of the cheesecake filling onto a wax paper-lined plate or baking sheet and freeze while preparing the cookie dough.
- Make the cookie dough: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until creamy and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into the wet mixture until a dough forms. Stir in semisweet and mini chocolate chips.
- Scoop about 3 tablespoons of cookie dough and form into a ball. Create a crater in the center of the dough ball and insert a frozen cheesecake filling scoop. Cover completely with dough and seal any cracks.
- Chill the assembled dough balls in the freezer for 15 minutes to prevent spreading.
- Preheat oven to 375°F (190°C). Arrange chilled cookie dough balls on a parchment-lined baking sheet, spacing 2.5 inches apart.
- Bake for 12-13 minutes or until edges are golden brown. Allow cookies to cool completely on the baking sheet before serving.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much.
- Do not overbake; cookies should appear slightly underdone in the center.
- For best results, serve warm or reheat for a gooey cheesecake center.
- Freeze unbaked dough balls for up to 3 months for easy make-ahead baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 321 kcal
- Sugar: 24 g
- Sodium: 135 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
Keywords: cheesecake stuffed chocolate chip cookies, stuffed cookies, cheesecake filling cookies, dessert mash-up, cookie recipes