Description
These Cheesecake Stuffed Chocolate Chip Cookies combine the best of both worlds: soft, chewy chocolate chip cookies with a luscious, creamy cheesecake center. Perfect for dessert lovers wanting a decadent treat with a delightful surprise inside each bite.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups All-Purpose Flour
- 1 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
- 1 cup Chocolate Chips
Cheesecake Filling
- 8 oz Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 teaspoon Lemon Juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is fluffy and light in color. Add the egg and vanilla extract, mixing thoroughly. In a separate bowl, whisk together the flour and baking soda, then gradually incorporate this dry mixture into the wet ingredients. Fold in the chocolate chips evenly.
- Prepare Cheesecake Filling: In another mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and lemon juice, and mix until the filling is airy and well combined.
- Assemble Cookies: Take half of the prepared cookie dough and spoon evenly onto the lined baking sheets, shaping each portion into flattened discs. Place dollops of the cheesecake filling in the center of each cookie base. Carefully cover each cheesecake dollop with the remaining cookie dough to fully enclose the filling.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are golden brown while the centers remain soft. Remove from oven and allow cookies to cool on the baking sheets before transferring to a wire rack to cool completely.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake to maintain a soft, chewy texture with a creamy cheesecake center.
- For easier handling, chill the dough slightly if too sticky when assembling.
- Store cooled cookies in an airtight container and refrigerate if not eating within two days due to the cream cheese filling.
