Cheesecake Stuffed Chocolate Chip Cookies

These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert mashup, combining soft, chewy chocolate chip cookies with a creamy cheesecake filling. Each bite is pure indulgence, making these cookies perfect for satisfying any sweet craving or impressing at your next gathering.

Ingredients

For the Cookie Dough:

• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, melted
• 1 cup packed brown sugar
• ½ cup granulated sugar
• 1 tbsp vanilla extract
• 1 egg
• 1 egg yolk
• 2 cups chocolate chips

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 tsp vanilla extract

Directions

Step 1: Preheat Oven

1. Preheat your oven to 325°F (165°C) .
2. Line cookie sheets with parchment paper or silicone baking mats to prevent sticking.

Step 2: Prepare Cookie Dough

1. In a medium bowl, whisk together the flour , baking soda , and salt . Set aside.
2. In a large mixing bowl, cream together the melted butter , brown sugar , and granulated sugar until smooth and combined.
3. Beat in the vanilla extract , egg , and egg yolk until fully incorporated.
4. Gradually mix in the dry ingredients until just combined. Be careful not to overmix.
5. Stir in the chocolate chips until evenly distributed throughout the dough.

Step 3: Make Cheesecake Filling

1. In a separate bowl, beat the softened cream cheese , granulated sugar , and vanilla extract using a hand mixer or whisk until smooth and creamy. Set aside.

Step 4: Assemble Cookies

1. Scoop about 2 tablespoons of cookie dough and roll it into a ball. Flatten it slightly in your palm.
2. Make a small indentation in the center of the dough ball using your thumb or finger.
3. Spoon about 1 teaspoon of the cheesecake filling into the center of the dough.
4. Cover the filling with another small piece of dough, pinching the edges to seal the cheesecake inside completely. Roll gently to form a smooth ball.
5. Place the stuffed dough balls onto the prepared cookie sheets, spacing them about 2 inches apart to allow for spreading.

Step 5: Bake

1. Bake in the preheated oven for 15–18 minutes , or until the edges are golden brown and the centers are set. The cookies may look slightly underbaked in the center, but they will firm up as they cool.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Serve and Enjoy

1. Once cooled, serve the cookies as-is or dust lightly with powdered sugar for an extra touch of elegance.
2. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Tips for Success

• Use room-temperature ingredients : Softened cream cheese and eggs mix more easily, creating a smoother dough and filling.
• Don’t overfill : Use only about 1 teaspoon of cheesecake filling per cookie to prevent leaking during baking.
• Freeze for later : Assemble the stuffed dough balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to the baking time.
• Experiment with mix-ins : Add chopped nuts, white chocolate chips, or sprinkles to the cookie dough for extra flair.

Serving Suggestions

• Pair with a cold glass of milk or a hot cup of coffee for a delightful treat.
• Drizzle melted chocolate or caramel sauce over the cookies for an extra decadent touch.

Enjoy these Cheesecake Stuffed Chocolate Chip Cookies —a rich, gooey, and irresistible dessert that combines the best of both worlds!