Description
Indulge in these delightful Cheesecake Stuffed Chocolate Chip Cookies that combine the best of two worlds: soft, chewy chocolate chip cookies with a creamy, tangy cheesecake center. Perfect for dessert lovers looking for a rich treat that balances sweetness and texture in every bite.
Ingredients
Scale
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups chocolate chips
Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Prepare cookie dough: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Beat in the eggs one at a time, then add the vanilla extract. Stir in the all-purpose flour and baking soda until just combined. Fold in the chocolate chips evenly throughout the dough.
- Make cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and lemon juice, then mix until the filling is airy and well incorporated.
- Assemble cookies: Divide the cookie dough in half. Scoop spoonfuls of dough onto the prepared baking sheets and flatten them slightly to form a base layer. Add generous dollops of the cheesecake filling on top of the dough bases. Carefully cover each dollop with remaining cookie dough, sealing the edges to encase the cheesecake filling fully.
- Bake cookies: Place the baking sheets in the preheated oven and bake for 12 to 15 minutes, or until the cookies are golden brown at the edges but still soft in the center. Avoid overbaking to maintain the creamy cheesecake texture inside.
- Cool and serve: Remove cookies from the oven and allow them to cool on the baking sheet for several minutes before transferring to a wire rack to cool completely. Enjoy once cooled to fully appreciate the cheesecake center.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easy mixing and smooth texture.
- Do not overbake to keep the cheesecake center creamy and the cookie soft.
- You can refrigerate the dough for 30 minutes if it’s too soft to handle.
- Store cookies in an airtight container in the refrigerator to keep the cheesecake filling fresh.
- For a lemony twist, add lemon zest to the cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
