Cheesecake-Stuffed Chocolate Chip Cookies
Indulge in these decadent cheesecake-stuffed chocolate chip cookies that combine a gooey cookie exterior with a rich cheesecake center.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened Make sure it's adequately softened.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg Can substitute with flax egg or applesauce.
- 1 teaspoon vanilla extract For both dough and filling.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips Feel free to experiment with different types.
Cheesecake Filling
- 8 oz cream cheese, softened Can substitute with a vegan alternative.
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add in the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, and salt, then gradually fold this dry mixture into the wet ingredients until just combined.
- Gently fold in the chocolate chips until evenly distributed.
Cheesecake Filling
- In a separate bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Assembly and Baking
- Take a small amount of cookie dough, flatten it in your palm, and place a spoonful of cheesecake filling in the center.
- Carefully encase the filling with the dough and roll it into a ball.
- Place the cookie balls onto a baking sheet lined with parchment paper, ensuring enough space for spreading.
- Bake for 10-12 minutes, or until edges are lightly golden but centers remain soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are best served warm, possibly with ice cream or fresh berries. Store in an airtight container for up to 5 days or freeze for longer storage.