Short Description
Indulge in a decadent twist on the classic chocolate chip cookie. These soft, golden cookies house a surprise creamy cheesecake center that melts in your mouth. Whether for a special occasion or everyday treat, they offer a perfect blend of cookie crunch and cheesecake smoothness.
Why You’ll Love This Recipe
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Combines the comforting warmth of freshly baked cookies with the rich creaminess of cheesecake.
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Simple to assemble using everyday pantry ingredients.
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Versatile and crowd-pleasing—ideal for parties, bake sales, or an indulgent snack.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
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All-purpose flour
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Semi-sweet chocolate chips
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Cream cheese, softened
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Powdered sugar
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Large egg
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Baking soda
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Vanilla extract
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Unsalted butter, softened
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Brown sugar, packed
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Salt
Directions
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Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop out small teaspoon-sized portions, place them on a lined baking sheet, and freeze for about 30 minutes until firm.
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Make the Cookie Dough: In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream the butter with brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
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Gradually stir the dry mixture into the wet until just combined. Fold in the chocolate chips gently.
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Assemble the Cookies: Flatten about a tablespoon of dough in your palm. Place a frozen cheesecake ball in the center, then cover it with another flattened dough piece. Seal the edges completely.
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Bake: Preheat the oven to 350 °F (175 °C). Place cookie balls on a lined baking sheet, spaced apart. Bake for 10–12 minutes, or until edges are golden.
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Cool & Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for a gooey cheesecake interior or at room temperature.
Servings and Timing
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Yield: Approximately 24 cookies
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Preparation Time: 30 minutes (including freezing the filling)
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Baking Time: 10–12 minutes per batch
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Total Time: About 45–50 minutes
Variations
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Fruit-Infused Filling: Fold a teaspoon of raspberry or strawberry jam into the cheesecake filling before freezing.
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Flavored Chips: Replace semi-sweet chips with white chocolate or milk chocolate chips for a sweeter twist.
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Nutty Crunch: Roll the stuffed dough balls in finely chopped nuts (e.g., pecans or walnuts) before baking.
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Mini Cookies: Use smaller portions of dough and filling to create bite-sized treats—reduce bake time by 2–3 minutes.
Storage/Reheating
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Storage: Keep cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months.
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Reheating: Warm cookies in the oven at 300 °F (150 °C) for 5–7 minutes, or microwave individually in 10-second intervals until center is soft.
FAQs
1. Can I use low-fat cream cheese?
Yes. Low-fat cream cheese works, though the texture may be slightly less rich. Ensure it’s well softened before mixing.
2. How can I prevent leakage of the cheesecake filling during baking?
Make sure the edges are sealed well around the filling. Chilling the assembled cookies for 10 minutes before baking also helps maintain shape.
3. Can I make the filling ahead of time?
Absolutely. Prepare and freeze filling balls up to 1 day in advance and store them in a sealed container until ready to bake.
4. Do I need to chill the dough before assembling?
Not necessary; the dough should be easy to handle at room temperature—but ensure the cheesecake centers are fully frozen.
5. What if I don’t have powdered sugar?
You can substitute an equal amount of granulated sugar, though powdered sugar yields a smoother cheesecake texture.
6. Can I bake at a different temperature?
350 °F (175 °C) is ideal for even baking. Any adjustments may affect texture—reduce time if increasing temp, and increase if lowering.
7. Can I use dark brown sugar instead of light brown sugar?
Yes. Dark brown sugar will add deeper molasses flavor, which complements the chocolate and cheesecake.
8. Are these freezer-friendly after baking?
Yes, fully cooled baked cookies can be frozen for up to 3 months. Thaw at room temperature or warm as desired.
9. How do I know when the cookies are done?
They’re done when the edges turn golden brown while the centers remain slightly soft. They will firm up as they cool.
10. Can I use gluten-free flour?
Yes. Use a 1:1 gluten-free baking flour blend for best results. Texture may vary slightly depending on blend.
Conclusion
These cheesecake stuffed chocolate chip cookies elevate a familiar favorite into a show-stopping treat. With a rich, creamy heart and chocolate-studded cookie exterior, they’re a guaranteed crowd-pleaser. Simple to prepare and endlessly adaptable, you’ll find yourself baking them again and again.
[tasty-recipe id=”19759″]