Big, soft, chewy chocolate chip cookies stuffed with cheesecake are two favorite desserts in on!
cheesecake stuffed chocolate chip cookies
If you’re looking for a fun twist on chocolate chip cookies, these cheesecake stuffed chocolate chip cookies are for you!
The cookies are big, soft, and chewy with cheesecake stuffed inside.
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Ingredients you’ll need to make chocolate chip cookies stuffed with cheesecake
Be sure to use the full-fat block of cream cheese for best results. Light cream cheese or spreadable cream cheese is too thin.
You’ll mix the cream cheese with powdered sugar, also known as confectioner’s sugar or icing sugar.
You’ll add vanilla extract to both the filling and cookies. I recommend pure vanilla extract.
Choose all-purpose flour. I suggest measuring by spooning the flour in the measuring cup. As always, I highly recommend a digital scale.
BAKING SODA AND BAKING POWDER
This recipe calls for both leaveners.
Salt is necessary when baking cookies to bring out the flavors and give a cookie oomph.
I suggest real butter, NOT margarine or a substitute. As a personal preference, I bake with salted butter. However, as there is salt added to the recipe, you may use unsalted butter if you prefer.
You’ll need both brown sugar and granulated sugar. I used light brown sugar, but you may use dark brown if that is your preference.
The recipe calls for two large eggs.
SEMI-SWEET CHOCOLATE CHIPS
It’s not a chocolate chip cookie without chocolate chips!
TOOLS you’ll need:
How do I store these cookies?
Because of the sugar content in the cheesecake center, you may store these cookies in an air-tight container for 5 days.
But they will last for over a week if you refrigerate the cookies.
TIPS on making cheesecake stuffed chocolate chip cookies
- Place the cheesecake filling in the freezer while you prepare the cookie dough.
- Be sure to scoop a hearty two tablespoons of dough and flatten with your palm before topping with a dollop of cheesecake filling.
- Hold the cookie dough in your hand and fold the sides up around the filling, pinching closed. Then roll into a ball with your palms.
- Only bake 8 cookies per baking tray, as these are pretty large!
- Bake one tray at a time in the center of your oven.
- Keep the unbaked cookies in the refrigerator while waiting for the oven.
- I recommend using an oven thermometer to be sure the temperature is accurate.
- Let the cookies cool completely on the baking tray, as they are fragile when fresh out of the oven.
- Cookies are done when edges are golden brown.