Close-up of cheesecake-stuffed chocolate chip cookies with golden brown edges, creamy cheesecake filling, and melty chocolate chips, arranged on a marble countertop

cheesecake stuffed chocolate chip cookies

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Cheesecake Stuffed Chocolate Chip Cookies: A Decadent Dessert Mashup

Introduction

Imagine the best of both worlds: the classic, gooey chocolate chip cookie stuffed with a creamy cheesecake center. These cheesecake stuffed chocolate chip cookies combine two beloved desserts into one indulgent treat. The crispy edges of the cookie paired with the rich, smooth cheesecake filling make this a crowd-pleaser for any occasion. Whether you’re serving them at a party or enjoying them as a special snack, these cookies are sure to become a favorite in your dessert rotation.

Recipe Card: Cheesecake Stuffed Chocolate Chip Cookies

Recipe Name:
Cheesecake Stuffed Chocolate Chip Cookies

Description:
Deliciously soft chocolate chip cookies with a creamy cheesecake filling in the center, combining two classic desserts into one perfect bite.

Prep Time20 minutes
Chill Time1 hour (for the cheesecake filling)
Cook Time12-15 minutes
Total Time1 hour 35 minutes
Servings24 cookies
CaloriesApproximately 200 calories per cookie
Ingredients for chocolate chip cookie cheesecake bars, including cream cheese, granulated sugar, vanilla extract, butter, brown sugar, eggs, flour, baking soda, salt, and chocolate chips arranged on a wooden countertop

Ingredients:

For the Cheesecake Filling:

  • 8 oz cream cheese (softened)
  • ¼ cup granulated sugar
  • 1 tsp vanilla extract

For the Chocolate Chip Cookie Dough:

  • 1 cup (2 sticks) unsalted butter (softened)
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups semi-sweet chocolate chips

Instructions:

Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Spoon the cheesecake mixture into small dollops (about 1 teaspoon each) onto a parchment-lined baking sheet. Place the sheet in the freezer for at least 1 hour, until the dollops are firm
  1. Make the Cheesecake Filling:
    In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Spoon the cheesecake mixture into small dollops (about 1 teaspoon each) onto a parchment-lined baking sheet. Place the sheet in the freezer for at least 1 hour, until the dollops are firm.
  2. Prepare the Cookie Dough:
    In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing until well combined.
  3. Mix the Dry Ingredients:
    In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips.
  4. Assemble the Cookies:
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen cheesecake filling dollop in the center and fold the cookie dough around it, making sure the filling is completely enclosed. Roll the dough into a ball and place it on the prepared baking sheet.
  5. Bake the Cookies:
    Bake for 12-15 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  6. Serve and Enjoy!
    Enjoy these cookies warm with a glass of milk, or store them in an airtight container for up to 5 days.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips. cheesecake stuffed chocolate chip cookies

Notes:

  • Make sure the cheesecake filling is completely frozen before assembling the cookies to avoid any leakage during baking.
  • You can add extra chocolate chips on top of the cookie dough balls before baking for a prettier finish.
  • Serving Size: 1 cookie
  • Calories: 200
  • Sugar: 15g
  • Sodium: 125mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 30mg

Why You’ll Love This Recipe

  1. The Ultimate Dessert Combo: This recipe combines the best parts of cheesecake and chocolate chip cookies in one bite.
  2. Make-Ahead Friendly: You can prepare the cheesecake filling ahead of time and freeze it for up to a week.
  3. Crowd-Pleaser: These cookies are perfect for parties, bake sales, or whenever you want to impress with a unique treat.

Key Ingredients and Substitutions

  • Cream Cheese: Full-fat cream cheese is best for a rich filling, but you can use low-fat if preferred.
  • Chocolate Chips: Semi-sweet chocolate chips balance the sweetness of the cookies, but you can use milk or dark chocolate depending on your taste.
  • Butter: Unsalted butter is used to control the amount of salt, but you can use salted butter and omit the added salt.

How to Make Cheesecake Stuffed Chocolate Chip Cookies (Step-by-Step)

  1. Make the Cheesecake Filling: Beat cream cheese, sugar, and vanilla until smooth and freeze into dollops.
  2. Make the Cookie Dough: Cream the butter and sugars, mix in eggs and vanilla, and fold in the dry ingredients.
  3. Assemble the Cookies: Wrap the cookie dough around frozen cheesecake filling and form into balls.
  4. Bake and Cool: Bake until golden, cool slightly, and enjoy!

Expert Tips for Success

  • Keep the Filling Frozen: If the cheesecake filling starts to soften while you assemble the cookies, return it to the freezer for a few minutes.
  • Don’t Overbake: Bake just until the edges are set and the centers are soft for gooey cookies.

Variations and Customizations

  • Add Nuts: Stir in chopped walnuts or pecans to add a crunchy element to the cookies.
  • Double Chocolate: Replace some of the flour with cocoa powder to create a chocolate cookie dough.
  • Festive Twist: Add colored sprinkles to the cookie dough for a fun and festive look.

Storage and Reheating Instructions

  • Storing: Store the cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze unbaked cookies (assembled with cheesecake filling) for up to 2 months. Bake directly from frozen, adding 2-3 minutes to the bake time.

Serving Suggestions

  • Serve these cookies with a cold glass of milk or a scoop of vanilla ice cream for an extra indulgent dessert experience.

Frequently Asked Questions (FAQs)

  1. Can I use store-bought cookie dough for this recipe?
    Yes, you can use store-bought dough to save time, but homemade dough gives the best texture and flavor.
  2. Can I freeze the baked cookies?
    Yes, you can freeze the baked cookies for up to 3 months. Reheat them in the oven or microwave before serving.
  3. Why is my cheesecake filling leaking?
    If the filling isn’t fully frozen, it can leak during baking. Make sure it’s solid before wrapping in cookie dough.
  • Chocolate Chip Cookie Dough Cheesecake: A layered dessert that combines cookie dough and cheesecake in a decadent cake form.
  • Stuffed Peanut Butter Cookies: Another stuffed cookie recipe for peanut butter lovers.

Conclusion

These cheesecake stuffed chocolate chip cookies are the ultimate treat, combining the best of both worlds: creamy cheesecake and classic chocolate chip cookies. With their crispy edges and gooey centers, they’re sure to become a hit at your next gathering or family dessert night. Try this fun and indulgent recipe, and get ready to impress!

Give it a try, and indulge in the irresistible combination of creamy cheesecake and gooey chocolate chips in these Cheesecake Stuffed Chocolate Chip Cookies! Perfect for satisfying your sweet tooth or sharing with friends at your next gathering. Don’t forget to snap a picture and share your #BeesRecipes creations on Instagram – we can’t wait to see your delicious twist on these decadent treats!