🍪 Cheesecake Stuffed Chocolate Chip Cookies 🤤
Introduction
Discover your new favorite treat with these Cheesecake Stuffed Chocolate Chip Cookies! These cookies combine the rich, gooey goodness of classic chocolate chip cookies with a luscious cream cheese center. Perfect for special occasions or whenever you crave a little extra indulgence!
Ingredients
For the Cookie Dough:
- 🍚 2 cups all-purpose flour
- 🧶 ½ teaspoon baking soda
- 🧐 ½ teaspoon salt
- 🥛 ¾ cup unsalted butter, melted
- 🍬 1 cup packed brown sugar
- 🍬 ½ cup granulated sugar
- 🍯 1 tablespoon vanilla extract
- 🥚 1 egg
- 🥚 1 egg yolk
- 🍫 2 cups chocolate chips
For the Cheesecake Filling:
- 🥑 8 ounces cream cheese, softened
- 🍬 ¼ cup granulated sugar
- 🍯 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
- Preheat your oven to 325°F (165°C).
- Line cookie sheets with parchment paper to prevent sticking.
2. Prepare the Cookie Dough:
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the vanilla extract, egg, and egg yolk until well combined.
- Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Fold in the chocolate chips evenly.
3. Make the Cheesecake Filling:
- In a small bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
4. Assemble the Cookies:
- Scoop out tablespoon-sized balls of cookie dough.
- Make a small hole in the center of each dough ball.
- Fill the hole with about 1 teaspoon of the cheesecake mixture.
- Cover the filling with more cookie dough, sealing the cheesecake inside and forming a ball.
5. Bake:
- Place the stuffed cookie dough balls onto the prepared cookie sheets, spacing them 2 inches apart.
- Bake for 15-18 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Tips for Perfect Cheesecake Stuffed Cookies
- Chill the Dough: If the cookie dough feels too soft, chill it in the fridge for 15-20 minutes to make assembly easier.
- Don’t Overfill: Use just enough cheesecake filling to avoid it leaking during baking.
- Even Baking: Bake cookies on the center rack and rotate the pan halfway through for even baking.
- Soft Centers: Remove the cookies from the oven while they still look slightly underdone for a soft, gooey center.
- Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
Frequently Asked Questions (FAQs)
Q: Can I freeze these cookies? A: Yes! Assemble the cookie dough balls with the cheesecake filling and freeze them unbaked. Bake from frozen, adding an extra 2-3 minutes to the baking time.
Q: Why is my cheesecake filling leaking out? A: Make sure to completely seal the cheesecake inside the dough before baking to prevent leaks.
Q: Can I use store-bought cookie dough? A: Absolutely! You can substitute homemade cookie dough with pre-made dough to save time.
Q: How do I prevent the cookies from spreading too much? A: Chilling the dough for at least 15-20 minutes before baking will help keep the cookies thick and chewy.
Q: Can I use other fillings? A: Yes! Try adding Nutella, peanut butter, or a spoonful of jam for fun flavor variations.
Common Mistakes and Solutions
- Mistake: Overfilling the cookies.
- Solution: Use no more than 1 teaspoon of cheesecake filling to prevent it from leaking during baking.
- Mistake: Cookie dough spreading too thin.
- Solution: Chill the dough before assembling or baking to help it hold its shape.
- Mistake: Overbaking the cookies.
- Solution: Remove the cookies when the edges are lightly golden. They will continue to set as they cool.
- Mistake: Lumpy cheesecake filling.
- Solution: Ensure the cream cheese is fully softened before mixing for a smooth texture.
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