These are everything you love about chocolate chip cookies filled with creamy cheesecake! They’re soft, fluffy, and the best twist on a classic cookie.
I think we can all agree that cookies are a superior treat. They’re so delicious, it’s hard to stop at one! ‘Brookies,’ butter pecan cookies, and funfetti cookies are just a few of my many favorites; soft, sweet, and perfectly binge-able!
Chocolate Chip Cookies With Cheesecake Stuffing
I’m pretty picky when it comes to cookies. Only the softest and most buttery will make the cut. That being said, these cheesecake stuffed chocolate chip cookies are some of the best cookies I’ve ever had. I mean, you can’t go wrong with a classic chocolate chip cookie, but that cheesecake filling really makes them pop! If you’re like me and a fiend for both cookies and cheesecake, you’ve got to add this recipe to your baking lineup.
The cookies themselves are amazingly soft and chewy. Once you add the simple cheesecake filling, it gives them an extra layer of creamy, tangy flavor! Cheesecake stuffed chocolate chip cookies are the definition of decadent. With how easy they are to make, you’re going to want to have these at every party or get-together. Your guests won’t be able to get enough of that creamy, chocolatey goodness. Let’s start baking!
All Ingredients Needed
As long as you’ve got your cream cheese and chocolate chips, the rest of the ingredients needed will be in your pantry! The best cookies are made with simple ingredients. Find all measurements in the recipe card below!
- Unsalted Butter: The more fat content your cookies have, the softer they’ll be! I add butter for moisture and a rich flavor.
- Brown Sugar: For a caramelized sweetness.
- Granulated Sugar: White sugar is a must in baking! It melts down to create a smooth sweetness.
- Large Eggs: Needed to bind everything together.
- Vanilla: Like salt, vanilla extract is a flavor enhancer and will make your cookies taste better overall.
- Flour: I used all-purpose flour here!
- Baking Powder: Baking powder is a must! Your cookies won’t be fluffy without it.
- Salt: Add a pinch to keep your cookies from tasting bland.
- Chocolate Chips: You can use milk or semi-sweet! Dark chocolate chips work too if you’re wanting something a little deeper.
Cheesecake Filling
- Cream Cheese: The base of your filling. Use full-fat cream cheese for the most indulgent results!
- Powdered Sugar: Adds a smooth sweetness.
- Vanilla: Adds a boost of flavor to your cheesecake filling.
How to Make Chocolate Chip Cookies With Cheesecake Filling
This twist on a classic treat is going to be one of your new favorites. So easy, so delicious, and they bake in 13 minutes! Chocolate chip cookies and cheesecake is the combination you never knew you needed.
- Preheat Oven, Prep Pans: Preheat the oven to 350° Fahrenheit and line two baking sheets with parchment paper. Set aside.
- Mix Cream Cheese, Vanilla, and Sugar: In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure the scrape down the bowl to make sure it is all well combined. Transfer to a smaller bowl and reserve in the refrigerator while you make your cookie dough.
- Butter Mixture: In a large bowl, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes. Next, add the eggs and vanilla and beat until fluffy.
- Add in Dry Ingredients: Add the flour, baking soda, baking powder and salt just until combined. Then, add the chocolate chips and mix in by hand.
- Shape Cookies: Using a medium-sized cookie scoop, which is just about 2 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.
- Add Cheesecake Filling: Scoop about 1 ½-2 teaspoons of the cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside.
- Bake: Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 11-13 minutes, until the edges of the cookies are set and the center is still soft. The cookies will still be light in color, they won’t brown very much. Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.
Tips for Making Your Cheesecake-Filled Cookies
These are a few of my favorite tips for making the perfect cookies every time! You’re going to love how your cheesecake stuffed chocolate chip cookies turn out. If your family is anything like mine, you’ve got to make sure to snag a few for yourself or they’re all going to be eaten!
- Only Mix Until Combined: This is important for both your cookie dough and cheesecake filling. If you overmix cookie dough, your cookies will turn out hard and dense. If you overmix cheesecake, it will deflate. The key for the fluffiest cookies and filling is to only mix until combined, then stop!
- Don’t Overbake: I always take my cookies out of the oven when the centers are still slightly soft. They’ll keep cooking for a few minutes once you take them out.
- Flavor Additions: For a turtle version of these cookies, throw in chopped pecans and drizzle with caramel sauce.
Storing Leftover Cheesecake Stuffed Chocolate Chip Cookies
Since these cookies are made with a cream cheese filling, it’s best to store them in the fridge for the best results!
- In the Refrigerator: Store in an airtight container for 4-5 days.
- Reheating: For that just out of the oven freshness, pop your cookies in the microwave for 10-15 seconds until warm and melty.
More Delicious Cookie Recipes
Cheesecake Filled Chocolate Chip Cookies
Ingredients
Cheesecake Filling
- 8 Ounces Cream Cheese Chilled
- ½ Cup Powdered Sugar
- ¼ Teaspoon Vanilla
Cookies
- 1 Cup Unsalted Butter Room Temperature
- ¾ Cup Brown Sugar Packed
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 2 Teaspoons Vanilla
- 3 ½ Cup Flour
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 2 Cups Milk or Semi-Sweet Chocolate Chips
Instructions
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Preheat the oven to 350° and line two baking sheets with parchment paper. Set aside.
-
In a medium bowl beat together the cream cheese, powdered sugar, and vanilla on medium speed until smooth. Be sure the scrape down the bowl to make sure it is all well combined. Transfer to a smaller bowl and reserve in the refrigerator while you make your cookie dough.
-
In a large bowl, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes. Add the eggs and vanilla and beat until fluffy.
-
Add the flour, baking soda, baking powder and salt just until combined. Add the chocolate chips and mix in by hand.
-
Using a medium sized cookie scoop, which is just about 2 tablespoons, scoop the cookie dough onto the baking sheets and flatten out.
-
Scoop about 1 ½-2 teaspoons of the cheesecake filling in the center of the flattened cookie dough and form the cookie dough up around the filling. Make sure to pinch the edges so the dough seals the filling inside.
-
Place the stuffed cookie balls on the baking sheet leaving 2 inches between them. Bake for 11-13 minutes, until the edges of the cookies are set and the center is still soft. The cookies will still be light in color, they won’t brown very much. Remove from the oven and let cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack.
Nutrition
from The Recipe Critic https://ift.tt/H1bspna
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