Description
Delight in these decadent Cheesecake Stuffed Chocolate Chip Cookies, featuring a soft, buttery chocolate chip cookie exterior with a luscious, creamy cheesecake center. Perfectly baked to golden brown edges with a soft middle, these cookies combine the best of two classic desserts into one irresistible treat.
Ingredients
Scale
Cookie Dough
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon lemon juice
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Cookie Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour and baking soda, then gradually add to the wet ingredients. Stir in the chocolate chips until evenly distributed.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and lemon juice, then mix until the filling is light and airy.
- Assemble the Cookies: Divide the cookie dough into two equal portions. Scoop out spoonfuls of half the dough onto the prepared baking sheets and gently flatten each. Add a dollop of the cheesecake filling on top of each flattened dough piece. Cover each with a spoonful of the remaining cookie dough, gently sealing the edges to fully encase the cheesecake filling.
- Bake: 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. Remove from oven and allow to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure cream cheese is softened to room temperature for a smooth and airy filling.
- Do not overbake to keep the cookies soft and gooey inside.
- For easier assembly, chill the cookie dough before stuffing to prevent it from becoming too sticky.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can add nuts or white chocolate chips in the dough for an added twist.
