Cheesecake Stuffed Cookies Recipe
Introduction
Cheesecake stuffed cookies offer the perfect combination of rich, creamy filling wrapped in a soft, chocolate chip cookie. These treats bring together two favorite desserts in one delightful bite that’s sure to impress your family and friends.
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 the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, whisk together the flour, baking soda, and salt until evenly combined.
- Step 3: In another large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs then add the vanilla extract.
- Step 4: Gradually add the dry ingredients to the butter mixture and stir until just combined. Fold in the chocolate chips.
- Step 5: In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop the filling into 1 teaspoon portions and place in the freezer for 15 minutes to firm up.
- Step 6: Take 1½ tablespoons of cookie dough and flatten it in your palm. Place a frozen cream cheese scoop in the center, then cover with another flattened cookie dough portion. Seal the edges carefully to encase the filling.
- Step 7: Place the stuffed cookies on the prepared baking sheet and bake for 11 to 13 minutes, or until the edges are golden brown.
- Step 8: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra flavor, add a pinch of cinnamon to the cookie dough.
- Try using white chocolate chips or a mix of nuts in place of regular chocolate chips.
- Chill the dough for 30 minutes before shaping to make it easier to handle.
- For a tangier filling, add a teaspoon of lemon zest to the cream cheese mixture.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen cookies gently in a microwave for 10-15 seconds to enjoy the creamy filling warm and soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use reduced-fat cream cheese for the filling?
Yes, you can substitute reduced-fat cream cheese, but the filling may be slightly less creamy and rich.
Can these cookies be made dairy-free?
To make dairy-free cheesecake stuffed cookies, use dairy-free butter, vegan cream cheese, and dairy-free chocolate chips. The texture might vary slightly but will still be delicious.
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Cheesecake Stuffed Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
Delight in these rich and gooey Cheesecake Stuffed Cookies, combining the classic flavors of chocolate chip cookies with a creamy cheesecake center. Perfectly soft yet slightly crisp on the edges, each bite offers a luscious surprise of sweet cheesecake wrapped in a buttery chocolate chip cookie dough, ideal for dessert or an indulgent snack.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Cookie Dough
- 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 Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they are well combined for even leavening.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy, which helps create a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing well to fully incorporate all ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture into the wet ingredients, stirring until just combined. Then fold in the chocolate chips evenly throughout the cookie dough.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scoop this filling into 1 teaspoon portions and place in the freezer for about 15 minutes to firm up.
- Assemble Cookies: Flatten 1½ tablespoons of cookie dough into a disk shape, place a frozen cheesecake portion in the center, then cover with another flattened dough disk. Seal the edges carefully to encase the cheesecake filling completely inside the cookie dough.
- Bake Cookies: Place the assembled cookies on the parchment-lined baking sheet and bake for 11 to 13 minutes, or until the cookies are golden brown around the edges but still soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Freezing the cheesecake filling before use helps prevent it from melting out during baking.
- Make sure to seal the cookie dough well around the cheesecake to avoid leakage.
- You can substitute chocolate chips with chopped nuts or dried fruit for variation.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for freshness up to a week.
- For softer cookies, slightly underbake and let them rest on the baking sheet before cooling on the rack.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cheesecake stuffed cookies, chocolate chip cookies, dessert cookies, baked cheesecake cookies, soft cookies, stuffed cookies recipe
