Why Make This Recipe
Cheesecake Stuffed Chocolate Chip Cookies are a delightful twist on the classic chocolate chip cookie. They combine the rich creaminess of cheesecake with the chewy goodness of chocolate chip cookies. This recipe is perfect for anyone who loves cookies and cheesecake alike. They are great for parties, family gatherings, or just as a treat for yourself. Plus, they’re simple to make!
How to Make Cheesecake Stuffed Chocolate Chip Cookies
Ingredients:
- 8 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 1 cup chocolate chips
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, beat together the cream cheese and half of the sugar until smooth. Set aside.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla, then mix well.
- In a separate bowl, combine flour, baking soda, and salt, then gradually add to the wet mixture.
- Fold in chocolate chips.
- Take a scoop of cookie dough, flatten it, and add a small spoonful of the cream cheese mixture in the center. Wrap the dough around the cream cheese, sealing it completely.
- Place on a baking sheet lined with parchment paper and bake for 10-12 minutes, or until lightly golden.
- Allow to cool before serving.
How to Serve Cheesecake Stuffed Chocolate Chip Cookies
Serve these delicious cookies warm for the best experience. You can enjoy them on their own or pair them with a glass of milk or a scoop of ice cream. They make a perfect dessert after dinner or a sweet snack during the day.
How to Store Cheesecake Stuffed Chocolate Chip Cookies
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag, and they can last for up to three months.
Tips to Make Cheesecake Stuffed Chocolate Chip Cookies
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Use high-quality chocolate chips for better flavor.
- If the dough is too sticky, chill it in the refrigerator for about 30 minutes before shaping.
- Experiment with different mix-ins like nuts or other types of chocolate chips.
Variation
You can add flavors like lemon or chocolate to the cream cheese filling for a twist. Just mix in a bit of lemon zest or cocoa powder to the cream cheese mixture.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, low-fat cream cheese can be used, but it may change the texture slightly.
Q: How do I know when the cookies are done?
A: The cookies are done when they are lightly golden around the edges. They will continue to cook a little while cooling.
Q: Can I freeze the cookie dough?
A: Yes, you can freeze the cookie dough. Just scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
For the cheesecake filling
- 8 oz cream cheese, softened Make sure it is at room temperature for easy mixing.
For the cookie dough
- 1 cup unsalted butter, softened
- 1 cup chocolate chips Use high-quality chocolate chips for better flavor.
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, beat together the cream cheese and half of the sugar until smooth. Set aside.
- In another bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla, then mix well.
- In a separate bowl, combine flour, baking soda, and salt, then gradually add to the wet mixture.
- Fold in chocolate chips.
Assembly
- Take a scoop of cookie dough, flatten it, and add a small spoonful of the cream cheese mixture in the center.
- Wrap the dough around the cream cheese, sealing it completely.
- Place on a baking sheet lined with parchment paper.
Baking
- Bake for 10-12 minutes, or until lightly golden.
- Allow to cool before serving.
