Cheesecake Stuffed Chocolate Chip Cookies


Instructions

Prepare the Cheesecake Filling

  1. Mix the Filling:
    In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth.
  2. Freeze the Filling:
    Scoop small teaspoon-sized dollops of the cheesecake mixture onto a parchment-lined baking sheet. Freeze for 1–2 hours, or until firm.

Prepare the Cookie Dough

  1. Cream Butter and Sugars:
    In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
  2. Add Wet Ingredients:
    Mix in the eggs, one at a time, followed by the vanilla extract.
  3. Combine Dry Ingredients:
    In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Fold in Chocolate Chips:
    Stir in the chocolate chips until evenly distributed.

Assemble the Cookies

  1. Portion the Dough:
    Scoop out about 2 tablespoons of cookie dough and flatten it into a disc with your hands.
  2. Add the Filling:
    Place a frozen cheesecake filling ball in the center of the disc. Wrap the dough around the filling, sealing the edges to form a ball. Repeat with the remaining dough and filling.
  3. Chill the Dough Balls:
    Refrigerate the assembled cookie dough balls for 30 minutes to prevent spreading during baking.

Bake

  1. Preheat the Oven:
    Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Bake the Cookies:
    Place the chilled dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 12–14 minutes, or until the edges are golden brown but the centers still look slightly underbaked.
  3. Cool:
    Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.