🍪 Cheesecake-Filled Chocolate Chip Cookies 🍰
Rich, chewy chocolate chip cookies with a creamy cheesecake center — the ultimate stuffed cookie treat!
✨ Ingredients
For the Cheesecake Filling:
4 oz (½ block) cream cheese, softened
2 tablespoons granulated sugar
½ teaspoon vanilla extract
For the Cookie Dough:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1½ cups chocolate chips
👩🍳 Instructions
Step 1: Prepare Cheesecake Filling
In a small bowl, beat together the cream cheese, sugar, and vanilla until smooth and creamy.
Scoop into small teaspoon-sized dollops (about 12–15), place on a parchment-lined plate, and freeze for at least 30–60 minutes or until firm.
Step 2: Make Cookie Dough
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until combined and smooth.
Add the egg, egg yolk, and vanilla extract. Mix well.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients until a soft dough forms.
Fold in the chocolate chips.
Chill the dough for 30 minutes (optional but helps prevent spreading).
Step 3: Assemble Cookies
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop about 1½ tablespoons of cookie dough and flatten it in your palm.
Place a frozen cream cheese ball in the center, then top with another flattened tablespoon of dough.
Carefully pinch and seal the edges, rolling into a ball.
Place on baking sheet, spaced 2 inches apart.
Step 4: Bake
Bake for 11–14 minutes, or until edges are golden and centers are just set.
Let cool on the pan for 5 minutes, then transfer to a wire rack.
🔍 Tips & Notes:
Chill everything: Cold cream cheese centers and chilled dough help keep the cookies thick and gooey.
You can use mini chocolate chips for easier sealing.
Add a pinch of cinnamon to the dough for a twist!
Cookies can be frozen pre- or post-baking for longer storage.
🍽 Yield:
Makes about 12–15 large stuffed cookies