Description
Delight in these Cheesecake Stuffed Chocolate Chip Cookies, a decadent treat featuring soft, chewy chocolate chip cookies filled with a creamy, tangy cheesecake center. Perfect for cookie lovers looking to add a rich twist to the classic dessert.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Beat in eggs one at a time, followed by the vanilla extract to add flavor.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and lemon juice, mixing until the filling is airy and well combined.
- Assemble the Cookies: Take half of the cookie dough and spoon it onto the lined baking sheets, flattening slightly. Add dollops of the cheesecake filling on top of each cookie portion, then cover each with the remaining cookie dough to seal the filling inside.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown around the edges but still soft in the center. Allow to cool completely on the baking sheets before serving to let the cheesecake filling set.
Notes
- Ensure cream cheese is softened to room temperature to blend smoothly for the cheesecake filling.
- Do not overbake; cookies should remain soft in the center to keep the cheesecake filling creamy.
- You can refrigerate the assembled cookies for 30 minutes before baking to help maintain shape.
- Store cookies in an airtight container in the refrigerator for up to 3 days to keep the cheesecake filling fresh.
