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Cheesecake Stuffed Chocolate Chip Cookies

A hand holding a chocolate chip cheesecake cookie cut in half, showing the creamy cheesecake filling and melted chocolate chips.
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Make rich, bakery-style chocolate chip cookies with a creamy, tangy cheesecake center.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the cheesecake filling: Beat the 8 ounces of softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Chill this mixture for at least 1 hour.
  2. Make the cookie dough: Cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the 2 eggs and 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  4. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  5. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your palm. Place a tablespoon-sized ball of the chilled cheesecake filling in the center.
  6. Wrap the cookie dough completely around the cheesecake filling, sealing the edges well to prevent leakage. Roll into a ball.
  7. Place the dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
  8. Bake for 12 to 15 minutes, or until the edges are set and lightly golden. The centers will look slightly underdone.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best seal, make sure the cheesecake filling is very cold before stuffing the dough around it.
  • If you prefer a tangier filling, add 1/2 teaspoon of lemon juice to the cream cheese mixture.
  • Chill the formed cookie dough balls for 30 minutes before baking for thicker cookies.

Nutrition

Find it online: https://tastytribune.com/chocolate-chip-cheesecake-cookies/