There’s something about the combination of chocolate chip cookies and cheesecake that feels like a hug in dessert form. I remember the first time I stumbled upon the idea of Cheesecake Stuffed Chocolate Chip Cookies. It was during a family gathering, and my cousin, who always has a knack for discovering the most delightful treats, brought a batch. The reaction was unanimous – everyone was hooked after the first bite. The creamy, tangy cheesecake center surrounded by a classic chocolate chip cookie exterior was a match made in heaven.
This recipe has since become a staple in my household, especially for special occasions and holidays. It’s incredibly easy to make, and the surprise of the cheesecake filling always brings smiles to the faces of friends and family. What I love most about these cookies is their versatility. You can tweak the recipe by adding nuts for a bit of crunch or even a dash of cinnamon for a warm twist.
One time, while traveling through the countryside of Pennsylvania, I visited a quaint little bakery that specialized in stuffed cookies. Inspired by their creativity, I decided to experiment with my own flavors back home. That’s how the Cheesecake Stuffed Chocolate Chip Cookie became a cherished part of our dessert repertoire.
The process is straightforward, and the ingredients are pantry staples. Plus, these cookies have a perfect balance of sweetness and richness, making them a delightful treat for any occasion. Whether you’re an experienced baker or a newbie in the kitchen, this recipe is sure to impress.
I can’t wait for you to try these cookies and see the joy they bring to your loved ones. Let’s dive into the recipe and create some magic in your kitchen!
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup butter, room temperature
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 1/2 cups all purpose flour
- 1 egg, plus 1 egg yolk
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoons vanilla
- 2 cups semi-sweet chocolate chips
- 8 ounces cream cheese, cubed
- 1/2 cup powdered sugar
Directions
Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
In a stand mixer with the paddle attachment, mix the cream cheese and powdered sugar on medium speed for 1-2 minutes until smooth. Scrape the sides as needed. Transfer this mixture to a smaller bowl and refrigerate it while you make the cookie dough.
Using the same mixing bowl, cream together the butter, brown sugar, and granulated sugar on medium speed for 2 minutes. Add the egg, egg yolk, vanilla, baking soda, and salt. Mix for 1 minute until combined, scraping the sides as needed.
Turn the mixer to low and add the flour. Mix until just combined. Stir in the chocolate chips until evenly distributed.
Scoop out the dough using a medium (2-tablespoon) cookie scoop. Flatten each scoop into a circle. Place 2 teaspoons of the chilled cream cheese mixture in the center of each flattened dough piece. Wrap the dough around the cream cheese to form a ball, ensuring the cream cheese is sealed inside.
Place the dough balls on the baking sheet, spaced 2 inches apart. Bake for 9 minutes, or until the edges are golden brown and the tops are just set.
Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
FAQs:
How do you ensure the cream cheese filling doesn’t leak out while baking?
To prevent the cream cheese filling from leaking out, make sure to thoroughly seal the cookie dough around the cream cheese. Flatten the dough, place the cream cheese in the center, and carefully wrap the dough around it, pinching the edges to seal. Additionally, refrigerating the cream cheese mixture helps keep it firm while forming the cookies.
Can I use different types of chocolate chips in this recipe?
Yes, you can use any type of chocolate chips you prefer. While the recipe calls for semi-sweet chocolate chips, you can substitute them with milk chocolate, dark chocolate, or even white chocolate chips based on your preference. Just ensure they are evenly distributed throughout the dough for consistent flavor in each bite.
What can I do if my cookie dough is too sticky to handle?
If your cookie dough is too sticky, you can refrigerate it for about 30 minutes to firm it up, making it easier to handle. Alternatively, lightly dust your hands with flour when shaping the cookies to prevent sticking. However, be cautious not to add too much extra flour, which can alter the texture of the cookies.
How should I store these cookies to keep them fresh?
To keep the cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you need to keep them longer, you can refrigerate them for up to a week. For extended storage, you can freeze the cookies in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before serving.
Can I make the cookie dough and cream cheese filling in advance?
Yes, you can prepare both the cookie dough and cream cheese filling in advance. Store the cookie dough in the refrigerator for up to 2 days or freeze it for up to 3 months. The cream cheese filling can be refrigerated for up to 2 days. When ready to bake, assemble the cookies as directed and bake directly from the refrigerator or after allowing the dough to soften slightly at room temperature if frozen.
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
- 1 cup butter room temperature
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- 8 ounces cream cheese cubed
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.
- In your stand mixer bowl with the paddle attachment, mix the cream cheese and powdered sugar on medium speed for 1-2 minutes until smooth. Scrape the sides as needed. Transfer this mixture to a smaller bowl and refrigerate it while you make the cookie dough.
- Using the same mixing bowl, cream together the butter, brown sugar, and granulated sugar on medium speed for 2 minutes. Add the egg, egg yolk, vanilla, baking soda, and salt. Mix for 1 minute until combined, scraping the sides as needed.
- Turn the mixer to low and add the flour. Mix until just combined. Stir in the chocolate chips until evenly distributed.
- Scoop out the dough using a medium (2-tablespoon) cookie scoop. Flatten each scoop into a circle. Place 2 teaspoons of the chilled cream cheese mixture in the center of each flattened dough piece. Wrap the dough around the cream cheese to form a ball, ensuring the cream cheese is sealed inside.
- Place the dough balls on the baking sheet, spaced 2 inches apart. Bake for 9 minutes, or until the edges are golden brown and the tops are just set.
- Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
