Can I use low-fat cream cheese for the filling?

While full-fat cream cheese provides the best flavor and texture, you can use low-fat cream cheese if preferred. Avoid fat-free varieties as they contain more moisture and stabilizers that may affect the filling consistency.

Why did my filling leak out during baking?

This usually happens when the cookie dough doesn't completely seal around the filling. Take extra care when forming the cookies to ensure no cheesecake mixture is exposed. If the dough feels too soft to work with, refrigerate it for 15-20 minutes before assembling.

Can I make these cookies smaller?

You can certainly make mini versions by using less dough and filling. Reduce the baking time by 1-2 minutes and watch them carefully to avoid overbaking. Keep in mind that smaller cookies will be more challenging to stuff with filling.

Do these cookies need to be refrigerated?

While the cookies can safely remain at room temperature overnight, storing them in the refrigerator is recommended for longer freshness and food safety due to the cream cheese filling. That said, they taste best when brought to room temperature or briefly warmed before serving.

Cheesecake Stuffed Chocolate Chip Cookies Recipe

Description

An irresistible fusion of two decadent desserts, these Cheesecake Stuffed Chocolate Chip Cookies are the perfect treat for indulgence. They combine the gooeyness of a chocolate chip cookie with a creamy cheesecake filling for an extra delightful surprise in every bite. Whether you’re serving these for dessert or sharing with friends, they’re guaranteed to delight!

Ingredients

Units Scale

Cheesecake Filling

12 ounces cream cheese, cubed
3/4 cup powdered sugar

1 cup butter, room temperature
1 cup light brown sugar
1/4 cup granulated sugar
1 egg
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups all-purpose flour
2 cups semi-sweet chocolate chips

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Instructions

Prepare the Cheesecake Filling
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In the bowl of your stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar. Mix on medium speed for 1-2 minutes until smooth, ensuring you scrape down the sides of the bowl as necessary. Transfer the mixture to a smaller bowl and refrigerate while you prepare the cookie dough.
Make the Cookie Dough
Reuse the mixing bowl and paddle attachment to beat the butter, light brown sugar, and granulated sugar together on medium speed for about 2 minutes until light and creamy. Add the egg, egg yolk, vanilla extract, baking soda, and kosher salt, and mix for another 1 minute until fully incorporated. Scrape down the sides of the bowl as needed.
Lower the mixer speed to low and add in the flour, mixing until just combined. Stir in the semi-sweet chocolate chips evenly.
Assemble the Cookies
Use a medium cookie scoop (approximately 2 tablespoons) to portion out the dough. Flatten each dough ball gently into a flat circle. Take 2 teaspoons of the chilled cheesecake filling and place it in the center of the flattened dough. Carefully form the dough into a ball around the filling, ensuring the cheesecake mixture is completely sealed inside.
Bake the Cookies
Place the formed cookie dough balls onto the prepared baking sheet, ensuring 2 inches of space between each. Bake the cookies for 9 minutes, or until the edges turn golden brown and the tops are just set.
Cool and Serve
Remove the cookies from the oven and let them cool on the baking sheet for 2-3 minutes. Transfer them to a wire rack to cool completely. Serve warm or store for later enjoyment.

Notes

These cookies store well in an airtight container in the refrigerator for up to 5 days. Reheating them in the microwave for 10 seconds will make them warm and gooey again.
Though refrigeration is recommended, these cookies have been stored at room temperature overnight without issue.
For best results, ensure the cheesecake filling is well-sealed within the cookie dough to prevent leaking during baking.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg