Cheesecake Stuffed Chocolate Chip Cookies Recipe for Delicious Treats

Why You’ll Love This Cheesecake Stuffed Chocolate Chip Cookies

Imagine biting into a soft, chewy chocolate chip cookie that hides a creamy, tangy surprise in the middle. This recipe combines the best of both worlds with a classic cookie dough wrapped around a smooth cheesecake filling. It’s perfect for anyone who loves desserts that are easy to whip up and full of flavor.

One reason you’ll adore this recipe is its ease of preparation. It’s straightforward with minimal steps, allowing even novice bakers to create delicious treats quickly, typically ready in under 30 minutes. The simple ingredient list and easy-to-follow instructions ensure a hassle-free baking experience.

Another draw is how it balances indulgence with potential health benefits. Using quality ingredients like cream cheese and chocolate chips adds nutrients while keeping things tasty. You can even make swaps like vegan cream cheese for added nutritional value without losing flavor.

This recipe shines in its versatility too. It adapts easily to various dietary needs, such as vegan, gluten-free, or low-calorie options. The dough and filling allow for ingredient swaps that cater to preferences while maintaining that fantastic taste.

Finally, the distinctive flavor sets it apart. The rich cheesecake filling pairs with classic chocolate chip cookie dough for a creamy, tangy interior and a crisp, sweet exterior. This combination makes these cookies stand out from the usual ones and keeps everyone coming back for more.

Essential Ingredients for Cheesecake Stuffed Chocolate Chip Cookies

Gathering the right ingredients is key to making these cookies just right. Fresh, quality items will help you achieve that perfect balance of textures and flavors. Let’s break down what you’ll need for both the cheesecake filling and the cookie dough.

Cheesecake Filling Ingredients

• 8 oz (226 g) full-fat brick-style cream cheese, softened
• 3/4 cup (95 g) powdered sugar
• 1/2 teaspoon (5 ml) vanilla extract

Cookie Dough Ingredients

• 1 cup (226 g) unsalted butter, softened
• 1 cup (200 g) brown sugar, firmly packed
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature preferred
• 1 teaspoon (5 ml) vanilla extract
• 3 cups (380 g) all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup (170 g) semisweet chocolate chips
• 1/3 cup (60 g) mini chocolate chips or additional regular chocolate chips

These ingredients come together to create a dough that’s soft and chewy with a creamy center. Remember, using full-fat cream cheese ensures the filling stays rich and smooth. For a table comparing common substitutions, see below.

How to Prepare the Perfect Cheesecake Stuffed Chocolate Chip Cookies: Step-by-Step Guide

Creating these cookies is a fun process that anyone can master. Start by preparing your ingredients and tools for a smooth baking session. This guide will walk you through each part to ensure your cookies turn out perfectly every time.

Preparing the Cheesecake Filling

First, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Drop tablespoon-sized scoops onto wax paper and freeze them.

Making the Cookie Dough

Next, cream together the butter and both sugars until smooth. Add the eggs and vanilla extract, mixing well. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt, then gradually incorporate this into the butter mixture and fold in the chocolate chips.

Assembling and Baking

1. Scoop 3 tablespoons of dough, roll into a ball, and create a thumbprint indentation.
2. Press the frozen cheesecake filling into the indentation and fully seal the dough around it.
3. Freeze the dough balls on wax paper for 15 minutes.
4. Preheat the oven to 375°F (190°C) and place the dough balls on a parchment-lined baking sheet, spacing them 2.5 inches apart.
5. Bake for 12-13 minutes until the edges are golden, then let the cookies cool completely on the baking sheet.

For more ideas, check out our recipe for churro cheesecake cookies on the site. The total preparation time is about 35 minutes, with 30 minutes chilling and 13 minutes cooking, yielding around 24 cookies.

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Dietary Substitutions to Customize Your Cheesecake Stuffed Chocolate Chip Cookies

Making these cookies your own is simple with a few tweaks. Whether you’re watching your diet or trying new flavors, substitutions can make a big difference. Here’s how to adapt the recipe while keeping it delicious.

• Replace regular cream cheese with dairy-free vegan cream cheese.
• Use flaxseed or chia seed ‘eggs’ as egg substitutes.
• Incorporate alternative flours like almond or oat flour for gluten-free or low-carb needs.
• Add cinnamon or nutmeg to the dough for extra flavor.
• Substitute vanilla extract with almond or citrus extracts.
• Include dairy-free chocolate chips or carob chips.
• Adjust sugar types, such as coconut sugar or maple syrup.

These changes help everyone enjoy the treats. For more inspiration, explore blueberry cream cheese recipes.

Mastering Cheesecake Stuffed Chocolate Chip Cookies: Advanced Tips and Variations

Once you’re comfortable with the basics, try some advanced techniques to elevate your baking. Chilling the dough for at least one hour before baking helps it hold shape and improves texture. For flavor variations, add swirls of fruit preserves to the filling or mix in crushed nuts.

Presentation is key too; dust the cooled cookies with powdered sugar or drizzle melted chocolate on top. If you want to prepare ahead, make the dough balls and freeze them for up to 3 months, then bake from frozen with extra time.

The cornstarch in the dough keeps things soft and prevents any leaking, so don’t skip it!

Combining powdered sugar in the filling and both sugars in the dough balances sweetness perfectly. Always ensure the filling is fully sealed to avoid messes.

How to Store Cheesecake Stuffed Chocolate Chip Cookies: Best Practices

Proper storage keeps your cookies tasting fresh and delicious. Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer keeping, freeze them individually and transfer to sealed bags for up to 3 months.

• Thaw frozen cookies at room temperature then warm in the oven at 300°F for 5-7 minutes.
• Batch prepare for meal prep to save time.
• Cookies are fragile when warm, so cool them fully before storing.

Nutritional info per cookie: Calories 321, Carbohydrates 38 g, Protein 4 g, Fat 17 g, and more. Always store in a cool place to maintain freshness.

FAQs: Frequently Asked Questions About Cheesecake Stuffed Chocolate Chip Cookies

Cheesecake Stuffed Chocolate Chip Cookies

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• Author: Brandi Oshea
• Total Time: 1 hour 18 minutes
• Yield: Approximately 24 cookies 1x
• Diet: Vegetarian

Print Recipe

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Description

🍪 Indulge in the perfect combination of creamy cheesecake and warm chocolate chip cookies with this rich stuffed treat.
🎉 These cookies are easy to make and impressively delicious, ideal for sharing or treating yourself to a gourmet dessert.

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Ingredients

Scale 1x2x3x

8 oz (226 g) full-fat brick-style cream cheese, softened

3/4 cup (95 g) powdered sugar

1/2 teaspoon (5 ml) vanilla extract

1 cup (226 g) unsalted butter, softened

1 cup (200 g) brown sugar, firmly packed

1/2 cup (100 g) granulated sugar

2 large eggs, room temperature preferred

1 teaspoon (5 ml) vanilla extract

3 cups (380 g) all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (170 g) semisweet chocolate chips

1/3 cup (60 g) mini chocolate chips or additional regular chocolate chips

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Instructions

1-Preparing the Cheesecake Filling: First, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Drop tablespoon-sized scoops onto wax paper and freeze them.

2-Making the Cookie Dough: Next, cream together the butter and both sugars until smooth. Add the eggs and vanilla extract, mixing well. In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt, then gradually incorporate this into the butter mixture and fold in the chocolate chips.

3-Assembling and Baking: Scoop 3 tablespoons of dough, roll into a ball, and create a thumbprint indentation.

Press the frozen cheesecake filling into the indentation and fully seal the dough around it.

Freeze the dough balls on wax paper for 15 minutes.

Preheat the oven to 375°F (190°C) and place the dough balls on a parchment-lined baking sheet, spacing them 2.5 inches apart.

Bake for 12-13 minutes until the edges are golden, then let the cookies cool completely on the baking sheet.

Notes

🧀 Use full-fat brick-style cream cheese for best filling texture and flavor.
🍫 Incorporate both powdered sugar in filling and brown plus granulated sugars in dough to balance sweetness and texture.
❄️ Chill dough and filling to prevent leaking and excessive spreading during baking.

• Prep Time: 35 minutes
• Chill Time: 30 minutes
• Cook Time: 13 minutes
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 321 kcal
• Sugar: 24 g
• Sodium: 135 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 45 mg

Keywords: Cheesecake Stuffed Cookies, Chocolate Chip Cheesecake, Stuffed Dessert Cookies, Cream Cheese Cookies