Below is a simple and clear recipe article for a tasty cookie.
introduction
These Ultimate Cheesecake Stuffed Chocolate Chip Cookies are soft cookies with a creamy cheesecake center. They bake fast and taste rich. You can also try a smaller version called cheesecake stuffed cookie bites recipe if you want bite-size treats.
why make this recipe
Make this recipe because it mixes two favorites: chocolate chip cookies and cheesecake. They look special but stay easy to make. Kids and guests will want more.
how to make Ultimate Cheesecake Stuffed Chocolate Chip Cookies
Make the cookie dough, make the cheesecake filling, then wrap the filling in dough and bake. Work with cool hands so the filling stays inside. Chill the dough a little if it gets soft while you shape the cookies.
Ingredients :
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup chocolate chips
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Directions :
- Preheat the oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- In another bowl, cream butter, granulated sugar, brown sugar, and vanilla.
- Beat in the egg, then gradually add the flour mixture.
- Stir in chocolate chips.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Take a portion of cookie dough, flatten it, and place a spoonful of cream cheese mixture in the center.
- Encase the cream cheese filling with the cookie dough, roll into a ball, and place on a lined baking sheet.
- Bake for 10-12 minutes or until golden.
- Allow to cool before serving.
how to serve Ultimate Cheesecake Stuffed Chocolate Chip Cookies
Serve warm or at room temperature. The cheesecake center is soft and creamy when warm. You can add a dusting of powdered sugar or a small drizzle of melted chocolate for a simple finish.
how to store Ultimate Cheesecake Stuffed Chocolate Chip Cookies
Cool completely before storing. Keep in an airtight container in the fridge for up to 4 days. For longer storage, freeze cookies in a single layer on a tray, then move to a freezer bag for up to 2 months. Thaw in the fridge or at room temperature before serving.
tips to make Ultimate Cheesecake Stuffed Chocolate Chip Cookies
- Keep the cream cheese soft so it mixes smooth, but not runny.
- If the dough gets too soft, chill it 15-20 minutes to make shaping easier.
- Use a cookie scoop for even sizes so baking is consistent.
- For a richer cookie idea, see the best double chocolate chip cookies as a flavor reference.
variation (if any)
- Add a small lemon zest to the cream cheese for a bright flavor.
- Use white chocolate chips or mix milk and dark chocolate chips.
- Roll the outside in crushed graham crackers before baking for a cheesecake-crust feel.
FAQs
Q: Can I make the cream cheese filling ahead?
A: Yes. Make the filling and keep it in the fridge up to 2 days. Scoop it when you are ready to fill the cookies.
Q: Do I need to bake longer because of the filling?
A: No. Bake the cookies 10-12 minutes. The filling is already soft and will set as the cookie cools.
Q: Can I freeze the unbaked cookies?
A: Yes. Freeze the shaped, filled cookie balls on a tray, then move to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.
Q: Can I use low-fat cream cheese?
A: You can, but full-fat gives a creamier, richer center.
Q: How big should the cream cheese scoop be?
A: Use about one teaspoon to one tablespoon of filling, depending on how big you want the center.
Conclusion
For another take on this classic treat, check the version at Cookies & Cups cheesecake stuffed cookies. You can also compare tips and steps with the guide at Sugar Spun Run cheesecake stuffed cookies.