If you love chocolate chip cookies and cheesecake, these Cheesecake-Stuffed Chocolate Chip Cookies are the perfect indulgence for you! With a warm, gooey chocolate chip cookie on the outside and a rich, creamy cheesecake filling on the inside, this dessert offers the best of both worlds. These cookies are an impressive yet simple treat to make for any occasion—from casual family gatherings to special celebrations.
With a bit of cheesecake pudding mix blended into the cookie dough, this recipe takes your typical chocolate chip cookie to a whole new level of flavor and texture. Every bite delivers the perfect balance of chocolate and creamy cheesecake filling, making it a dessert everyone will love.
Why You’ll Love These Cheesecake-Stuffed Chocolate Chip Cookies:
- Two Desserts in One: Enjoy the best of both worlds with a delicious chocolate chip cookie stuffed with creamy cheesecake filling.
- Soft and Chewy: The cookies turn out soft and chewy, with a rich cheesecake center that adds extra indulgence.
- Simple to Make: Despite being a showstopper dessert, this recipe is quick and easy to prepare.
- Crowd-Pleasing: These cookies are perfect for parties, gatherings, or anytime you’re craving a sweet treat.
Ingredients:
- For the Cookie Dough:
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package instant cheesecake pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract (optional)
Directions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. This should take about 2-3 minutes.
- Add Wet Ingredients: Add the cheesecake pudding mix, eggs, and vanilla extract to the butter-sugar mixture. Beat until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
- Add Chocolate Chips: Fold in the chocolate chips to the dough.
- Prepare the Cheesecake Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract (if using). Mix until smooth and creamy.
- Form the Stuffed Cookies: Scoop about 2 tablespoons of cookie dough and flatten it in the palm of your hand. Place a small spoonful of cheesecake filling in the center, then carefully fold the cookie dough around the filling to seal it. Roll the dough into a ball.
- Bake the Cookies: Place the stuffed cookie dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Servings: 24 cookies
Tips for Perfect Cheesecake-Stuffed Chocolate Chip Cookies:
- Cream Cheese Temperature: Make sure the cream cheese for the filling is softened to room temperature so that it mixes smoothly with the powdered sugar.
- Chill the Dough (Optional): If you find the dough too soft to work with, you can chill it in the fridge for about 30 minutes to make it easier to handle.
- Don’t Overbake: For soft and chewy cookies, be careful not to overbake. Remove the cookies when the edges are golden, but the centers are still slightly soft.
- Customize the Filling: You can add a bit of lemon zest or even a tablespoon of strawberry or raspberry jam to the cheesecake filling for extra flavor.
Storage and Freezing Tips:
- Storage: Store the cookies in an airtight container at room temperature for up to 3-4 days.
- Freezing: These cookies freeze well! Once baked and cooled, place the cookies in a freezer-safe bag or container. Freeze for up to 2 months. When you’re ready to eat them, thaw at room temperature for a few hours or microwave for about 15-20 seconds for a warm treat.
Variations:
- Mini Cheesecake-Stuffed Cookies: For smaller portions, scoop smaller dough balls and use less cheesecake filling to create bite-sized treats.
- Nutty Twist: Add chopped nuts like walnuts or pecans to the cookie dough for extra crunch and flavor.
- Chocolate Lovers’ Version: Use chocolate pudding mix in place of cheesecake pudding for an even more chocolatey cookie dough.
FAQs:
1. Can I make these cookies without the cheesecake filling? Yes! If you prefer, you can skip the cheesecake filling and make regular chocolate chip cookies with the pudding mix in the dough for extra softness.
2. Can I use homemade cheesecake filling? Absolutely! If you have a favorite homemade cheesecake filling recipe, feel free to use it as a substitute for the cream cheese and powdered sugar filling.
3. How can I prevent the filling from leaking out? Make sure to seal the cookie dough completely around the filling. If the dough is too soft, chilling it for a short time will help.
4. Can I make these cookies gluten-free? You can use a gluten-free all-purpose flour blend to make the cookies gluten-free, though the texture might vary slightly.
5. How do I make sure the cookies stay soft? Don’t overbake the cookies and let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
Conclusion:
These Cheesecake-Stuffed Chocolate Chip Cookies are a fun and decadent dessert that combines two of everyone’s favorite treats—chocolate chip cookies and cheesecake! With a soft, chewy exterior and a creamy cheesecake center, they’re sure to become a family favorite. Perfect for any occasion, this simple yet indulgent treat is a crowd-pleaser that will have everyone coming back for more. Enjoy!
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Cheesecake-Stuffed Chocolate Chip Cookies: A Decadent Twist on a Classic Treat
- Total Time: 25-27 minutes
- Yield: 24 cookies 1x
Description
These Cheesecake-Stuffed Chocolate Chip Cookies combine the best of both worlds: rich, creamy cheesecake filling inside soft, chocolate chip cookies. With a hint of cheesecake flavor in the dough and a delightful surprise in the center, these cookies are sure to impress your taste buds. They’re the perfect sweet treat for any occasion.
Ingredients
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package instant cheesecake pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
- Add in the cheesecake pudding mix, eggs, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Scoop about 2 tablespoons of dough and flatten it in the palm of your hand. Place a small piece of cream cheese in the center and fold the dough around it, forming a ball.
- Place the stuffed cookie dough balls onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can use a block of cream cheese instead of cream cheese filling for the stuffing.
- For added flavor, sprinkle a little bit of sea salt on top of the cookies before baking.
- These cookies can be frozen after baking. Just place them in an airtight container and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes