Cheesecake Stuffed Chocolate Chip Cookies
User Reviews
4.9
114 reviews
Excellent
Cheesecake Stuffed Chocolate Chip Cookies
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Perfectly soft and chewy cookies with a fun surprise! These Cheesecake Stuffed Cookies combine two incredible desserts into one treat. They're easy to make and I'll walk you step-by-step through the process in my how-to video!
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Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar firmly packed
- ½ cup sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ⅓ cup mini chocolate chips (or substitute additional regular chocolate chips)
Instructions
Cheesecake Filling
- Prepare cheesecake filling first by combining softened cream cheese, powdered sugar, and vanilla extract and stirring until smooth and combined.
- Drop by 1 Tablespoon-sized scoops onto a wax paper lined plate or baking sheet and transfer to the freezer to chill while you prepare your cookie dough.
Chocolate Chip Cookie Dough
- In a large bowl using an electric mixer (or using a stand mixer), beat together butter and sugars until creamy and well-combined.
- Add eggs and vanilla. Stir well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually stir dry ingredients into the butter mixture until completely combined.
- Stir in chocolate chips.
- Scoop 3 Tablespoons of cookie dough and form the dough into a ball by gently rolling it between your palms. Make a crater in the center of the dough with your thumb (if the dough is too sticky to manage, place it in the refrigerator for 15-30 minutes before proceeding).
- Remove a single scoop of cheesecake mixture from your freezer and gently press it into the crater you just created (see photo in post or video for visual, if needed). Form the dough into a ball around the cheesecake, concealing the cheesecake filling in the center of the cookie. Make sure there are no cracks and no filling is visible (you just want to make sure the filling can't "escape" you can add a bit more dough, if needed!).
- Place cookie dough on a wax paper lined plate and chill in the freezer for 15 minutes (this will keep it from spreading). Meanwhile, preheat oven to 375F (190C).
- After dough has chilled and oven has preheated, place cookie dough balls on parchment paper lined baking sheet, spacing cookies at least 2.5" (6 cm) apart. Bake for 12-13 minutes or edges are beginning to turn golden brown.
- Allow cookies to cool completely on cookie sheet before serving.
Equipments used:
Notes
- These cookies are delicious when served still slightly warm, but I also enjoy them cold (after all, shouldn't cheesecake be cold?). I store mine in the refrigerator in an airtight container for up to 10 days.
- If you don't want your cookies cold, store in an airtight container at room temperature for up to 5 days.
Nutrition Information
Show Details
Serving
1cookie
Calories
321kcal
(16%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Cholesterol
45mg
(15%)
Sodium
135mg
(6%)
Potassium
148mg
(4%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
391IU
(8%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 321kcal | 16% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 135mg | 6% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 391IU | 8% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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