Cheesecake Stuffed Chocolate Chip Cookies
Melt in your mouth Cheesecake Stuffed Chocolate Chip Cookies. A chocolte chip cookie with a delicious cream cheese center.
Ingredients
For the Filling:
- 6 ounces cream cheese cold, cut into cubes, see note 1
- ⅓ cup powdered sugar
- ½ teaspoon vanilla
For the Cookies:
- ¾ cup butter salted, slightly softened, see note 2
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg large
- 2 ½ cups all purpose flour fluffed, then spooned into the measuring cup and leveled off. See note 3
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup chocolate chips we like semi-sweet best
Instructions
For the filling:
- Beat the cream cheese on high with an electric mixer until smooth, about 2 minutes. Add the powdered sugar and vanilla and beat until well combined and smooth. Make rough balls with the cheesecake filling about 2 teaspoons in size. Place them on a large plate or dish lined with parchment paper then immediately put them in the refrigerator. Refrigerate at least 20 minutes and up to 60.
For the Cookies:
- After the filling has been refrigerating at least 15 minutes, preheat the oven to 350°F and line a baking sheet with parchment paper. Leave the filling in the refrigerator.
- Beat the butter, brown sugar and sugar together in a bowl on high speed until light and fluffy, about 2 minutes or so. Add the vanilla and egg and beat for another minute. Whisk together the dry ingredients (flour, salt, baking soda and baking powder) in a separate bowl. Add the the wet ingredients and mix until about 90% incorporated. Stir in the chocolate chips by hand with a spatula. See note 4.
- Grab a lump of dough about 1 ½- 2 Tablespoons in size and flatten it out to about ⅛" thickness or so. Lay your flattened dough out on a parchment lined baking sheet. Remove the filling from the fridge and place the cheesecake balls in the center of each flattened dough ball. Fold the edges of the cookie up and over the cheesecake filling, sealing any holes that may appear. See photos above for a visual. I like to turn them over so the squished together side is down. Feel free to press in a few more chocolate chips to the top for a more aesthetically appealing look.
- Bake for 10-12 minutes until the tops are matte and the edges are set. We love warm cookies as much as the next one, but with these we Highly Recommend waiting for them to cool to room temperature to enjoy.
Notes
- Generally I prefer to use softened cream cheese because it is so much smoother, but with these, we want to keep the cream cheese as cold as possible. It works much better in the cookie when we do it this way!
- The ideal "softness" for butter when making most cookies is slightly softened. It should be soft enough you can make an ident in it when you press on it with your finger, but it should always hold its form and it should never be mushy.
- The most common cookie making mishap is to get too much flour when making cookies. For this recipe, to get the correct amount we highly recommend fluffing the flour, spooning it gently into the measuring cup, then leveling it off.
- Another common cookie mistake is to over mix the dough after adding the dry ingredients. To prevent this from happening, we like to add in the chocolate chips before the dry ingredients are fully incorporated, then stir with a spatula. This will keep your cookies from turning out tough.
- Officially, we recommend storing these in the refrigerator after baking due to the cream cheese. Unofficially, I have a large family who always eats them up in less than 24 hours, and I don't want to ruin the texture of the cookie so I keep them on my counter.
Nutrition
Serving: 1cookieCalories: 273kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 36mgSodium: 271mgPotassium: 65mgFiber: 1gSugar: 23gVitamin A: 312IUVitamin C: 0.1mgCalcium: 67mgIron: 1mg
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