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Cheesecake Stuffed Chocolate Chip Cookies

Cheesecake Stuffed Chocolate Chip Cookies
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These Cheesecake Stuffed Chocolate Chip Cookies combine the comforting crunch of classic chocolate chip cookies with a rich, velvety cheesecake center. Soft, chewy cookie dough envelops a luscious, creamy filling, creating an indulgent flavor fusion perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 2 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened (or plant-based margarine for vegan option)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs (or egg replacer for vegan option)
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet chocolate chips (or white chocolate, peanut butter chips, or chopped nuts as variations)

Cheesecake Filling

  • 8 oz cream cheese, softened (or non-dairy cream cheese for vegan adaptation)
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnishes & Add-ins

  • Powdered sugar for dusting
  • Melted chocolate for drizzling
  • Pinch of sea salt
  • Dried cranberries, cherries, or blueberries (optional fruit additions)
  • Cinnamon, espresso powder, or orange zest (optional flavor infusions)

Instructions

  1. Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract using a mixer until the mixture is smooth and creamy. Chill the filling while you prepare the cookie dough to help it firm up for easier stuffing.
  2. Make the Cookie Dough: In a large bowl, cream together the softened butter and both sugars until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually blend in the flour, baking soda, baking powder, and salt just until combined. Fold in the chocolate chips gently.
  3. Shape Cookies with Filling: Refrigerate the cookie dough for at least 30 minutes to prevent spreading. Then, take a small portion of cookie dough and flatten it in your palm. Place a spoonful of chilled cheesecake filling in the center, then carefully wrap the dough around the filling, sealing completely to prevent any leakage during baking.
  4. Bake to Perfection: Place the stuffed cookies on a parchment-lined baking sheet with space between each cookie. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges turn golden while the centers remain soft. Allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
  5. Serve and Garnish: Once cooled, optionally sprinkle with powdered sugar, drizzle with melted chocolate, or add a pinch of sea salt for an extra festive touch. Enjoy with a scoop of vanilla ice cream, caramel sauce, or a cup of coffee or milk.

Notes

  • Chill the cookie dough for at least 30 minutes before shaping to prevent cookies from spreading too much during baking.
  • Ensure the cheesecake filling is fully enclosed by the dough to avoid leakage.
  • Do not overbake; remove cookies when edges are golden but centers are still soft for the best texture.
  • Use room temperature ingredients for even mixing and a smooth dough and filling.
  • Adjust cookie size according to preference; larger cookies may require additional baking time.
  • Store leftover cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 4-5 days.
  • Freeze unbaked stuffed cookie dough balls on a parchment-lined tray, then transfer to a freezer bag for up to 3 months; bake directly from frozen with 2-3 extra minutes baking time.
  • Warm baked cookies briefly in the microwave or oven before serving to refresh texture and enhance flavors.

Nutrition

Keywords: cheesecake stuffed cookies, chocolate chip cookies, stuffed cookies, cream cheese filling, dessert, soft cookies

Find it online: https://jamescookes.com/cheesecake-stuffed-chocolate-chip-cookies/