🍪 Cheesecake Stuffed Chocolate Chip Cookies: A Sweet Surprise!

If you’re a fan of indulgent desserts, you’re going to love these Cheesecake Stuffed Chocolate Chip Cookies. Imagine biting into a soft, chewy chocolate chip cookie, only to discover a creamy cheesecake filling hidden inside! These cookies are the perfect mix of classic and creative, making them ideal for holiday baking, special treats, or whenever you’re craving something extra decadent. Let’s bake these delightful surprises!

Ingredients

For the Cheesecake Filling

• 8 oz cream cheese, softened: The creamy, tangy star of the filling.
• ¼ cup powdered sugar: Adds sweetness while keeping the filling light.

For the Cookie Dough

• 1 cup unsalted butter, softened: Creates rich, tender cookies.
• 1 cup brown sugar, packed: Adds moisture and caramel-like sweetness.
• ½ cup granulated sugar: Balances sweetness and adds a slight crispness to the edges.
• 2 large eggs: Provide structure and moisture to the dough.
• 1 tbsp vanilla extract: Enhances the flavors in the dough and filling.
• 2 ½ cups all-purpose flour: Forms the base of the dough for chewy cookies.
• 1 tsp baking soda: Ensures the cookies rise evenly.
• ½ tsp salt: Balances the sweetness and enhances flavors.
• 1 ½ cups chocolate chips: Classic chocolate chip cookie goodness.

How to Make Cheesecake Stuffed Chocolate Chip Cookies

Step 1: Prepare the Cheesecake Filling

1. In a medium bowl, beat the cream cheese and powdered sugar until smooth and creamy.
2. Spoon small dollops (about 1–2 teaspoons each) onto a baking sheet lined with parchment paper.
3. Freeze the dollops for 30 minutes to make stuffing the cookies easier.

Step 2: Make the Cookie Dough

1. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips.

Step 3: Assemble the Cookies

1. Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm.
2. Place one frozen cheesecake dollop in the center and cover with another flattened scoop of cookie dough.
3. Seal the edges around the filling to form a ball.

Step 4: Bake

1. Place the stuffed cookie dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
2. Bake at 350°F (175°C) for 12–15 minutes, or until the edges are golden and the centers are set.

Step 5: Cool and Enjoy

1. Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
2. Enjoy warm for a gooey, melty experience!

Pro Tips for Perfect Cookies

• Freeze the Filling: This ensures the cheesecake stays intact during baking.
• Don’t Overmix the Dough: Overmixing can make the cookies tough. Stop as soon as the flour is incorporated.
• Extra Chocolate Chips: Press a few chips onto the tops of the cookie balls before baking for a bakery-style look.
• Store Properly: Keep cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Frequently Asked Questions

Q1: Can I make the cheesecake filling ahead of time?

Yes, you can freeze the filling for up to 24 hours before assembling the cookies.

Q2: Can I freeze the cookies after baking?

Absolutely! Let the cookies cool completely, then freeze in an airtight container for up to 2 months. Reheat briefly in the microwave to enjoy warm.

Q3: What if I don’t have chocolate chips?

You can substitute chopped chocolate bars or even add nuts for extra crunch.

Q4: Why is my filling leaking out?

Ensure the cheesecake filling is fully frozen and the cookie dough is tightly sealed around it before baking.

Q5: Can I make these gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Common Mistakes and Solutions

• Flat Cookies: Ensure your butter is softened but not melted. Melted butter can cause cookies to spread too much.
• Overcooked Centers: Remove the cookies from the oven when the edges are golden but the centers still look slightly underbaked—they’ll set as they cool.
• Cracking Dough: If the dough cracks while sealing, let it sit at room temperature for a few minutes to soften.

Enjoy baking (and devouring) these Cheesecake Stuffed Chocolate Chip Cookies! They’re sure to be a hit with everyone who tries them. 🍪✨

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