Cheesecake Stuffed Cookies Recipe
Introduction
These Cheesecake Stuffed Cookies combine soft, rich cookie dough with a creamy cheesecake center for a delightful treat. Perfect for dessert or an indulgent snack, they are easy to make and irresistibly delicious.
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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, whisk together the all-purpose flour, baking soda, and salt.
- Step 3: In another large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the chocolate chips.
- Step 5: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop the mixture into 1 teaspoon portions and place them in the freezer for 15 minutes to firm up.
- Step 6: Take 1½ tablespoons of cookie dough and flatten it in your hand. Place one of the frozen cheesecake scoops in the center, then cover and seal it with another flattened dough portion to form a ball.
- Step 7: Place each stuffed cookie on the prepared baking sheet and bake for 11–13 minutes, or until the edges are golden brown.
- Step 8: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a different twist, swap chocolate chips for white chocolate or chopped nuts.
- Make sure the cream cheese filling is well chilled before stuffing the cookies to prevent leaking during baking.
- Use room temperature ingredients to ensure smooth batter and even baking.
Storage
Store your cheesecake stuffed 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 briefly in the microwave or allow to come to room temperature before serving to enjoy the soft, creamy filling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use low-fat cream cheese for the filling?
Yes, you can use low-fat cream cheese, but the filling may be less rich and creamy. Full-fat cream cheese provides the best texture and flavor for these cookies.
Do I need to chill the cookie dough before baking?
Chilling the dough is not necessary for this recipe, but chilling the cream cheese filling helps it hold its shape during baking. If you find the dough too soft to handle, a brief chill can make shaping easier.
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Cheesecake Stuffed Cookies Recipe
- Total Time: 37 minutes
- Yield: 18 to 24 cookies 1x
Description
Deliciously soft and gooey cheesecake stuffed cookies featuring a rich cream cheese filling encased in a classic chocolate chip cookie dough. These cookies combine the best of both worlds—cheesecake and chocolate chip cookies—baked to golden perfection for a decadent treat.
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 line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This will ensure the leavening is evenly distributed in the dough.
- Cream Butter and Sugars: In a separate large bowl, cream the softened unsalted butter with the brown sugar and granulated sugar until the mixture is light and fluffy, which helps achieve a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by vanilla extract, mixing well to combine all the wet ingredients.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Stir in the chocolate chips evenly throughout the dough.
- Prepare Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop the mixture into small 1 teaspoon portions and freeze for 15 minutes to firm up for easier handling.
- Form Stuffed Cookies: Flatten approximately 1½ tablespoons of cookie dough in your hand or on a flat surface. Place a frozen cheesecake filling scoop in the center, then cover with another flattened dough scoop. Seal the edges carefully to encase the filling completely.
- Bake: Place the stuffed cookies onto the prepared baking sheet spaced evenly. Bake in the preheated oven for 11 to 13 minutes or until the cookies are golden brown around the edges but still soft in the center.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they hold their shape and the filling sets properly.
Notes
- Freezing the cheesecake filling before assembling helps prevent it from melting too quickly during baking.
- Ensure cream cheese is softened to avoid lumps in the filling.
- Seal cookie dough edges tightly to prevent filling from leaking while baking.
- For best results, use room temperature ingredients when creaming the butter and sugars.
- Chocolate chips can be substituted with chunks or your favorite mix-ins like nuts or dried fruit.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake stuffed cookies, chocolate chip cookies, cream cheese filling, soft cookies, dessert cookie recipe
