Cheesecake Stuffed Chocolate Cookies

These Cheesecake Stuffed Chocolate Chip Cookies are your answer when you want a classic treat with a decadent twist They have a soft and fudgy chocolate chip cookie exterior with a creamy cheesecake filling at the center Every bite is a surprise and I love making these for gatherings or gifting because everyone always asks for the recipe

When I first baked a batch of these they vanished before they even cooled Now my friends expect them at every holiday get together

Ingredients

• Cream cheese: for the creamy center choose full fat blocks for the richest result
• Granulated sugar: provides sweetness and helps the cheesecake filling set
• Vanilla extract: brings fragrant warmth to both dough and filling pure vanilla works best
• All purpose flour: forms the structure of the cookie opt for fresh and unbleached if possible
• Unsweetened cocoa powder: adds deep chocolate flavor pick a high quality natural cocoa
• Baking soda: makes the cookies spread just right
• Salt: balances the sweetness use fine sea salt for even distribution
• Unsalted butter: gives richness and soft texture let it come to room temperature before using
• Brown sugar: delivers a touch of caramel flavor and extra chew try to use fresh soft brown sugar
• Large egg: binds everything together make sure it is at room temperature
• Chocolate chips: provide melty bits throughout choose semi sweet or dark for balance

Step-by-Step Instructions

Make the Cheesecake Filling:

In a small bowl mix cream cheese sugar and vanilla until completely smooth Chill for 30 minutes so it firms up and holds its shape during baking

Prepare the Dry Ingredients:

In a medium bowl whisk together the flour cocoa powder baking soda and salt Make sure to break up all lumps for a uniform dough

Cream the Butter and Sugars:

In a large bowl beat together butter granulated sugar and brown sugar until light and fluffy This takes about 3 minutes and is key for a soft cookie texture

Combine Wet Ingredients:

Add the egg and vanilla to the butter mixture Beat until fully incorporated and smooth

Mix in Dry Ingredients:

Gradually add the dry flour mixture to the wet mixture Stir gently until just combined for the most tender cookies

Fold in Chocolate Chips:

Gently stir chocolate chips into the dough evenly so every cookie gets delicious pockets of chocolate

Assemble the Cookies:

Scoop one to two tablespoons of cookie dough and flatten into a disc Place a teaspoon of chilled cheesecake filling in the center Top with another dough disc and pinch the edges well to seal so none of the filling escapes during baking

Arrange and Bake:

Space cookies about two inches apart on a parchment lined baking sheet Bake at 350 degrees Fahrenheit for 10 to 12 minutes The edges will be set but the centers will look slightly soft which is perfect

Cool and Enjoy:

Allow cookies to cool on the tray for five minutes then transfer to a wire rack to cool completely This keeps the centers creamy and the cookies sturdy

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I always use the best cocoa powder I can find because it gives each cookie a deep chocolate base My little sister once helped fill the cookies for a bake sale and we laughed when the gooey centers surprised everyone

Storage Tips

Store cookies in an airtight container at room temperature for up to two days After that place them in the fridge which keeps them fresh and tasty for almost a week If freezing layer the cooled cookies between parchment paper in a container and thaw at room temperature before serving

Ingredient Substitutions

You can use gluten free flour for a celiac friendly version and dairy free cream cheese with plant based butter for a vegan take If you do not have cocoa powder simply add extra flour for a traditional chocolate chip cookie dough with cheesecake filling

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Serving Suggestions

I love serving these cookies slightly warm from the oven with a glass of cold milk or a hot cup of coffee For parties I sometimes drizzle melted chocolate over the top after baking for a fancy finish They are also great wrapped up as edible gifts

Common Recipe Questions

→ How do you keep the cheesecake filling from leaking?

Seal the dough tightly around the filling, pinching all edges to fully enclose it before baking. Chilling the filling beforehand also helps.

→ Can I use regular chocolate chips instead of mini?

Yes, both mini and regular chocolate chips work well, but mini chips distribute more evenly in the dough.

→ What's the best way to store these cookies?

Place them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for freshness.

→ Can they be frozen for later?

Yes. Freeze the baked cookies in layers separated by parchment for up to two months. Thaw at room temperature before serving.

→ Why is it important to chill the cheesecake filling?

Chilling firms up the filling, making it easier to handle and less likely to leak during assembling and baking.