Super soft chocolate chip cookies filled with a cheesecake surprise!
I was going to wait a little bit longer to share these cookies with you, because I just shared another stuffed chocolate chip cookie recipe. My baking plans this weekend were derailed, though, by what can only be referred to as The Great Cupcake Fiasco. I’ve been working nonstop on prepping a particular cupcake recipe for you and spent quite literally all of Friday night and all of Saturday making cupcake batch after cupcake batch.
So I feel pretty fortunate that I had this recipe stowed away, otherwise I wouldn’t have even had a recipe to share today.
I find that whenever I let my photos sit for a little while and then go back to them, I don’t like them nearly as much as I originally did (and usually I don’t like them to start, I’m very very critical of my photography!). I’m definitely not nearly as happy with these photographs as I originally was, and in the few weeks since I took them I feel like I’ve learned a lot about photography that was definitely not implemented here. Ugh.
The cookies, though, I still like just as much now as I did then.
These cheesecake stuffed chocolate chip cookies are made with essentially the same cookie dough as my Reese’s stuffed cookies, only without the peanut butter. They’re nice and soft, chewy, delicious, and the perfect vessel to hold a rich mine of cheesecake hidden away in the center.
Don’t worry, the filling here is much easier to make than your standard cheesecake. Just three ingredients stirred, chilled, rolled and frozen. Tuck it away inside a big ball of cookie dough and you’re golden.
Cheesecake Stuffed Chocolate Chip Cookies
- 8 oz cream cheese softened (224g)
- 1 cup powdered sugar (60g)
- 1 teaspoon vanilla extract (5ml)
- 1 cup unsalted butter melted and cooled at least 5-10 minutes (226g)
- 3/4 cup sugar (150g)
- 3/4 cup brown sugar tightly packed (150g)
- 2 large eggs room temperature
- 1 teaspoon vanilla extract (5ml)
- 3 cups all-purpose flour (380g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips (340g) (I use a mix of half mini and have regular-sized chocolate chips)
- Prepare Cheesecake filling first by briefly warming cream cheese (about 10 seconds) to make it easy to stir, and then adding sugar and vanilla extract and stirring well.
- Transfer bowl to freezer to chill while you prepare cookie dough.
- In a large bowl, combine butter and sugars.
- Add eggs, one at a time, and vanilla. Stir well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually stir flour mixture into butter mixture until completely combined.
- Stir in chocolate chips and place cookie dough in refrigerator for 15 minutes.
- Meanwhile, remove cheesecake filling from freezer and drop in 2-teaspoon-sized dollops onto a wax-paper-lined cookie sheet.
- Return to freezer and chill at least 15 minutes.
- Preheat oven to 375F (190C) and remove your cookie dough and cheesecake filling.
- Use a 1 1/2 Tbsp-sized cookie scoop and scoop a heaping portion of cookie dough.
- Make a crater in the center of the dough with your thumb and gently press a frozen dollop of cheesecake filling in the center.
- Roll the dough into a ball around the center, taking care to ensure that no cracks remain and no filling is visible (add more dough, if needed).
- Place on a parchment paper-lined cookie sheet at least 2.5" apart and bake on 375F (190C) for 13-15 minutes.
- Allow cookies to cool completely on cookie sheet before serving.
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