Introduction
Hey there, fellow baking enthusiasts! Today, I’m going to share with you a recipe that combines two of the most beloved sweet treats – cheesecake and chocolate chip cookies. Yes, you heard that right – we’re going to make some mouthwatering Cheesecake stuffed Chocolate Chip Cookies! Brace yourself for a delightful journey of flavors and textures that will leave you craving for more.
Why You’ll Love This
I make these decadent cookies when I want to treat myself or impress my friends and family with a heavenly dessert. The combination of the creamy cheesecake filling and the gooey chocolate chip cookie dough is simply irresistible. Plus, the surprise element of biting into a cheesecake center is guaranteed to make anyone’s eyes light up with joy. Trust me, these cookies are a guaranteed crowd-pleaser!
Ingredients
For the cookie dough:
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon salt
– 1 cup unsalted butter, softened
– ¾ cup granulated sugar
– ¾ cup packed brown sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 2 cups chocolate chips
For the cheesecake filling:
– 8 oz cream cheese, softened
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract
Optional substitutions:
I sometimes use dark chocolate chips instead of regular chocolate chips for a richer flavor. Additionally, you can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier twist. Feel free to experiment and find your perfect combination!
Directions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Add the vanilla extract and eggs to the butter-sugar mixture, one at a time, mixing well after each addition.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Stir in the chocolate chips, evenly distributing them throughout the cookie dough.
7. In a separate bowl, prepare the cheesecake filling by beating the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
8. Scoop a tablespoon of cookie dough and flatten it in the palm of your hand. Place a teaspoon of the cheesecake filling in the center of the dough.
9. Fold the edges of the cookie dough over the cheesecake filling, sealing it completely. Roll the dough into a ball, making sure the filling is fully enclosed.
10. Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
11. Bake for 12-15 minutes, or until the edges are golden brown. The centers may still appear slightly undercooked, but they will firm up as the cookies cool.
12. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Through trial and error, I’ve discovered that it’s best to refrigerate the cookie dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much and ensures a perfect balance between the cookie and cheesecake layers.
Variations
I’ve experimented with various additions to these cookies and found that adding a handful of chopped walnuts or sprinkling a pinch of sea salt on top before baking adds an extra layer of flavor and texture. However, one variation that didn’t turn out as expected was using caramel-filled chocolate chips. The caramel melted too much and made the cookies overly gooey.
Equipment
If you don’t have a cookie scoop, you can use a tablespoon to measure out the cookie dough. Alternatively, you can even use your hands to shape the dough into balls. No fancy equipment required!
Storage
These Cheesecake stuffed Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to 3 days. However, I must confess that in my house, they never last more than a day!
Serving Suggestions
I personally love enjoying these cookies with a tall glass of cold milk. There’s just something magical about the combination of warm, gooey cookies and refreshing milk. However, feel free to get creative and serve them with a scoop of vanilla ice cream or even crumble them over a bowl of creamy cheesecake ice cream. The possibilities are endless!
Pro Tips
When making the cheesecake filling, ensure that the cream cheese is softened to room temperature. This will make it easier to incorporate into the dough and result in a smoother filling.
Don’t be tempted to overbake the cookies. Remember, they will continue to cook and firm up as they cool on the baking sheet.
I once tried rushing the chilling step and regretted it. Trust me, refrigerating the dough is crucial for achieving the perfect texture and preventing the cookies from spreading too thin.
FAQ
Q: Can I freeze the cookie dough?
A: Absolutely! These cookies freeze beautifully. Simply scoop the dough into balls, place them on a baking sheet lined with parchment paper, and freeze until firm. Once frozen, transfer the dough balls into a freezer-safe bag or container. When you’re ready to bake, simply place the frozen dough balls onto a baking sheet and bake as directed, adding a couple of minutes to the baking time.
Q: Can I use a different type of cheese for the filling?
A: While cream cheese is the traditional choice for cheesecake, you can definitely experiment with different types of cheese. I’ve tried using mascarpone cheese, which adds a slightly sweeter and creamier flavor. However, be aware that different cheeses may affect the texture and taste of the final product.
Q: Can I use gluten-free flour?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s specifically formulated for baking to ensure the best results.
Now that you have the recipe for these Cheesecake stuffed Chocolate Chip Cookies, it’s time to unleash your inner baker and indulge in the ultimate dessert experience. Get ready to impress your taste buds and those lucky enough to share in the joy of these delightful treats. Happy baking!
Cheesecake stuffed Chocolate Chip Cookies
Indulge in the ultimate dessert experience with these Cheesecake Stuffed Chocolate Chip Cookies. A delightful combination of creamy cheesecake filling and gooey chocolate chip cookie dough that guarantees to please any crowd.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Directions
-
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
-
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
-
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
-
Add the vanilla extract and eggs to the butter-sugar mixture, one at a time, mixing well after each addition.
-
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
-
Stir in the chocolate chips, evenly distributing them throughout the cookie dough.
-
In a separate bowl, prepare the cheesecake filling by beating the cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
-
Scoop a tablespoon of cookie dough and flatten it in the palm of your hand. Place a teaspoon of the cheesecake filling in the center of the dough.
-
Fold the edges of the cookie dough over the cheesecake filling, sealing it completely. Roll the dough into a ball, making sure the filling is fully enclosed.
-
Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
-
Bake for 12-15 minutes, or until the edges are golden brown. The centers may still appear slightly undercooked, but they will firm up as the cookies cool.
-
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.