Cheesecake Stuffed Cookies Recipe
Introduction
Cheesecake stuffed cookies combine the best of both worlds—soft, chewy cookies filled with a creamy cheesecake center. These delightful treats are perfect for dessert lovers looking for a fun twist on classic chocolate chip cookies.
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups chocolate chips
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Step 3: In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Step 4: Gradually blend the dry ingredients into the wet mixture. Stir in the chocolate chips until evenly distributed.
- Step 5: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into teaspoon-sized portions and freeze for 15 minutes to firm up.
- Step 6: Take about 1½ tablespoons of cookie dough and flatten it on your palm. Place a frozen cream cheese scoop in the center, then cover and seal with another flattened dough portion, ensuring the filling is enclosed.
- Step 7: Arrange the stuffed cookies on the prepared baking sheet, leaving space between them. Bake for 11–13 minutes or until the edges are golden brown.
- Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a fruity twist, add chopped strawberries or raspberries to the cream cheese filling before freezing.
- Use white chocolate chips instead of regular for a different flavor profile.
- Make sure the cream cheese filling is well chilled to prevent it from leaking during baking.
- If you prefer a stronger cheesecake flavor, add a tablespoon of lemon zest to the filling mixture.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat briefly in the microwave or oven to enjoy the creamy filling soft and delicious.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese for the filling?
Yes, you can substitute low-fat cream cheese, but the filling may be less creamy and rich. Full-fat cream cheese yields the best texture and flavor.
How do I prevent the cheesecake filling from oozing out?
Make sure the filling is well chilled or slightly frozen before stuffing. Also, seal the dough carefully around the filling, pressing edges firmly to avoid leaks during baking.
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Cheesecake Stuffed Cookies Recipe
- Total Time: 33 minutes
- Yield: 24 cookies 1x
Description
Delightfully rich and indulgent, these Cheesecake Stuffed Cookies combine soft chocolate chip cookies with a creamy cheesecake center, creating a perfect treat that balances sweet, tangy, and chocolatey flavors in every bite.
Ingredients
Cookie Dough
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to create the dry base for the cookie dough.
- Cream Butter and Sugars: In a separate large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps achieve a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, incorporating them fully to create a smooth dough base.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients while stirring gently, then fold in the chocolate chips evenly throughout the dough.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until the mixture is smooth and creamy, forming the cheesecake center.
- Freeze Filling Scoops: Scoop 1 teaspoon portions of the cheesecake filling and place them on a tray; freeze for 15 minutes to firm up for easier handling when assembling the cookies.
- Assemble Cookies: Flatten about 1½ tablespoons of cookie dough into a disk, place a frozen cheesecake filling scoop in the center, then cover and seal with another flattened dough disk to encase the filling completely.
- Bake: Arrange the stuffed cookies on the prepared baking sheet and bake in the preheated oven for 11 to 13 minutes, or until the cookies are golden brown around the edges.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without breaking.
Notes
- Freezing the cheesecake filling scoops is crucial to prevent the filling from melting out during baking.
- Use room temperature butter and cream cheese for the smoothest dough and filling texture.
- Chilling the assembled dough balls before baking can help maintain shape but is optional if timing is tight.
- Store leftover cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake stuffed cookies, chocolate chip cookies, cream cheese filling, soft cookies, dessert recipe
