Instructions
Prepare the Cheesecake Filling
- Mix the Filling:
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth. - 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
- 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). - Add Wet Ingredients:
Mix in the eggs, one at a time, followed by the vanilla extract. - 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. - Fold in Chocolate Chips:
Stir in the chocolate chips until evenly distributed.
Assemble the Cookies
- Portion the Dough:
Scoop out about 2 tablespoons of cookie dough and flatten it into a disc with your hands. - 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. - Chill the Dough Balls:
Refrigerate the assembled cookie dough balls for 30 minutes to prevent spreading during baking.
Bake
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - 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. - Cool:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Serving Suggestions
These indulgent cookies are best enjoyed warm to savor the creamy cheesecake center. Pair them with:
- A Glass of Milk: The classic cookie companion.
- Ice Cream: Vanilla or caramel ice cream complements the rich flavors beautifully.
- Drizzled Chocolate Sauce: Add extra decadence with a drizzle of melted chocolate or caramel.
Variations of the Recipe
- Peanut Butter Cheesecake Cookies: Add peanut butter to the cheesecake filling and use peanut butter chips in the cookie dough.
- Double Chocolate Version: Use a chocolate cookie dough base with cocoa powder and chocolate chips for extra chocolatey goodness.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary needs.
- Mini Cheesecake Bites: Use smaller portions of dough and filling to create bite-sized treats.
Health Benefits Notes
- Protein Source: The cream cheese and eggs provide a dose of protein.
- Customizable: Easily adapt the recipe to suit dietary preferences, such as using reduced-fat cream cheese or sugar substitutes.
FAQs
1. Can I make these cookies ahead of time?
Yes! Assemble the cookies and freeze them unbaked. Bake directly from frozen, adding 1–2 minutes to the baking time.
2. How do I store leftovers?
Store baked cookies in an airtight container in the refrigerator for up to 5 days. Warm them in the microwave for 10–15 seconds before serving.
3. Can I freeze the cheesecake filling ahead of time?
Absolutely. Prepare and freeze the cheesecake filling up to a month in advance.
4. What kind of chocolate chips work best?
Semi-sweet chocolate chips are ideal, but you can also use milk chocolate or dark chocolate chips based on preference.
Conclusion
Cheesecake Stuffed Chocolate Chip Cookies are the ultimate fusion of two beloved desserts. With their soft cookie exterior and creamy cheesecake center, these cookies are sure to impress at any gathering or satisfy a personal dessert craving. Easy to prepare and incredibly indulgent, this recipe is a must-try for dessert lovers everywhere. Bake a batch today and enjoy the magic of cheesecake stuffed into a chocolate chip cookie!