Description
Cheesecake-Stuffed Chocolate Chip Cookies are indulgent, bakery-style cookies filled with a creamy cheesecake center—soft, gooey, and completely irresistible.
Ingredients
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small dollops onto parchment paper and freeze for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Whisk together flour, baking soda, and salt in a bowl.
- In another bowl, cream butter and sugars until fluffy. Beat in eggs and vanilla.
- Gradually mix dry ingredients into wet. Stir in chocolate chips.
- Flatten 2 tablespoons of dough, place a frozen cheesecake ball in the center, and wrap dough around it. Seal and roll into a ball.
- Place on baking sheet, spaced apart. Bake for 12–14 minutes until golden on the edges.
- Cool on pan 5 minutes, then transfer to a wire rack.
Notes
- Use white chocolate chips, peanut butter chips, or sprinkles for variation.
- Add lemon zest to the cheesecake filling for extra tang.
- Store at room temp for 3 days, or refrigerate for up to 5.
- Microwave for 10–12 seconds to rewarm.
- Freeze baked cookies or stuffed dough for future use.
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 22g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
