Cheesecake Stuffed Chocolate Chip Cookies
User Reviews
4.9
Cheesecake Stuffed Chocolate Chip Cookies
Description
This recipe starts by mixing a smooth cheesecake filling from softened cream cheese, powdered sugar, and vanilla. The filling is scooped into small portions and frozen to firm while the chocolate chip cookie dough is prepared separately by creaming butter and sugars, adding eggs and vanilla, then folding in a flour mixture with cornstarch, baking soda, baking powder, salt, and chocolate chips. Cookie dough balls are formed, each with a thumbprint crater to hold the cheesecake filling. The filled dough balls are baked until golden and cooked through, encapsulating the creamy cheesecake within soft cookie layers. The combination balances the richness of cheesecake with the familiar sweet and slightly crisp texture of chocolate chip cookies. Serving them warm highlights the melting cheesecake contrast, while chilling enhances the creamy texture. These cookies can be stored refrigerated or at room temperature depending on preference.
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Cookie Dough
- 1 cup butter softened, unsalted
- 1 cup brown sugar firmly packed
- ½ cup sugar
- 2 large egg 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.
Notes
- For best texture, store the cookies in an airtight container in the refrigerator for up to 10 days.
- If you prefer soft room temperature cookies without chilled filling, store the cookies at room temperature in an airtight container for up to 5 days.
- Chilling the cheesecake filling before baking helps it hold its shape inside the cookies during cooking.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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