Introduction
Cheesecake-stuffed chocolate chip cookies combine the rich, creamy flavor of cheesecake with the classic comfort of chocolate chip cookies. The result is a delightful dessert that balances the chewy texture of cookie dough with a luscious cheesecake center. Perfect for a sweet treat or a special occasion, these cookies are sure to impress your friends and family.
Detailed Ingredients with measures
Cheesecake Filling:
– 8 oz cream cheese, softened
– ¾ cup powdered sugar
– ½ teaspoon vanilla extract
Cookie Dough:
– 1 cup unsalted butter, softened
– 1 cup brown sugar, firmly packed
– ½ cup sugar
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 3 cups all-purpose flour
– 2 teaspoons cornstarch
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– ½ teaspoon salt
– 1 cup semisweet chocolate chips
– ⅓ cup mini chocolate chips (or additional regular chocolate chips)
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 12-13 minutes
Total Time: 35-40 minutes (including chilling)
Yield: Approximately 24 cookies
These cheesecake-stuffed chocolate chip cookies offer a delightful combination of a chewy cookie exterior with a creamy cheesecake center, making them a unique and indulgent treat.
Detailed Directions and Instructions
Prepare the Cheesecake Filling
– In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and well blended.
– Scoop tablespoon-sized portions of the cheesecake mixture onto a wax paper–lined plate.
– Place the plate in the freezer and let the cheesecake scoops freeze while you prepare the cookie dough.
Prepare the Cookie Dough
– In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is creamy and smooth.
– Add the eggs and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
– In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
– Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
– Stir in the semisweet chocolate chips and mini chocolate chips until evenly distributed throughout the dough.
Assemble the Cookies
– Scoop about 3 tablespoons of the cookie dough and roll it into a ball.
– Press your thumb into the center of the dough ball to create a small indentation.
– Retrieve a frozen cheesecake scoop from the freezer and place it into the indentation.
– Gently mold the cookie dough around the cheesecake filling, ensuring it is completely enclosed and no filling is visible.
– Repeat this process with the remaining dough and cheesecake filling.
Chill the Assembled Cookies
– Place the stuffed cookie dough balls onto a baking sheet lined with parchment paper.
– Transfer the baking sheet to the freezer and let the cookies chill for 15 minutes.
Bake the Cookies
– Preheat your oven to 375°F (190°C).
– After chilling, arrange the cookie dough balls on a baking sheet, spacing them about 2 inches apart.
– Bake the cookies in the preheated oven for 12–13 minutes, or until the edges are golden brown and the centers appear set.
Cool and Serve
– Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
– Transfer the cookies to a wire rack to cool completely.
– Once cooled, the cookies are ready to be enjoyed.
Notes
Refrigeration
– Store the cookies in an airtight container in the refrigerator for up to 10 days.
Room Temperature
– The cookies can be kept at room temperature in an airtight container for up to 5 days.
Freezing
– Unbaked stuffed cookie dough balls can be frozen. When ready to bake, place them directly from the freezer onto a baking sheet and bake as directed, adding a couple of extra minutes to the baking time.
Cook techniques
Mixing Ingredients
Proper mixing is essential when combining cream cheese with powdered sugar and vanilla extract. Use a hand mixer or stand mixer at medium speed until the mixture is smooth and free of lumps. This ensures a creamy cheesecake filling.
Chilling
Chilling both the cheesecake filling and the assembled cookie dough balls helps maintain their shape during baking. Freezing the cheesecake scoops allows for easier handling when stuffing the cookies, while chilling the assembled cookies enhances their texture and prevents spreading.
Baking
Baking at the right temperature is crucial for achieving the perfect cookie. Preheat your oven to 375°F (190°C) and space the cookie dough balls evenly on the baking sheet to allow for proper airflow and even baking. Keep an eye on them toward the end of the baking time to prevent over-baking.
Cooling
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This prevents them from breaking apart and helps them retain their soft, chewy texture while cooling completely.
FAQ
Can I use low-fat cream cheese for the filling?
Yes, low-fat cream cheese can be used; however, it may alter the texture and flavor slightly.
What if I don’t have cornstarch?
If you don’t have cornstarch, you can omit it; however, it helps give the cookies a softer texture.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
How should I store leftover cookies?
Store the cookies in an airtight container in the refrigerator for up to 10 days or at room temperature for up to 5 days.
Can I freeze the stuffed cookie dough?
Yes, unbaked stuffed cookie dough balls can be frozen. Bake them directly from the freezer, adding a couple of extra minutes to the baking time.
Conclusion
These cheesecake-stuffed chocolate chip cookies combine the rich creaminess of cheesecake with the delightful chewiness of chocolate chip cookies, creating a mouthwatering dessert that satisfies both cravings. Their unique filling and soft texture make them perfect for special occasions or as a sweet treat any day.
More recipe suggestions and combination
Peanut Butter Cup Cookies
Incorporate peanut butter into the cookie dough and add mini peanut butter cups as the filling for a delicious twist.
Oreo Stuffed Cookies
Mix crushed Oreos into the chocolate chip cookie dough and use an Oreo as the filling for an extra indulgent treat.
Salted Caramel Cookies
Swirl salted caramel sauce into the cheesecake filling for a savory-sweet combination.
Nutella-Stuffed Cookies
Replace the cheesecake filling with Nutella for a chocolate-lover’s dream cookie.
Fruit-Flavored Cheesecake Cookies
Add fruit puree to the cheesecake filling, such as strawberry or lemon, for a refreshing flavor enhancement.
Dark Chocolate Chip Cookies
Use dark chocolate chips instead of semisweet for a richer chocolate flavor in the cookie dough.
Coconut Macaroon Stuffed Cookies
Incorporate shredded coconut into the cookie dough and fill with coconut macaroon filling for a tropical twist.
Maple Pecan Cookies
Add chopped pecans and a hint of maple extract to the cookie dough for a nutty and aromatic flavor.
