Description
Cheesecake Stuffed Chocolate Chip Cookies are soft and chewy cookies filled with a creamy cheesecake center, combining two classic desserts into one rich, bakery-style treat with a melt-in-your-mouth texture and tangy-sweet flavor contrast.
Ingredients
- 225 g cream cheese, softened
- 100 g powdered sugar
- 1 teaspoon vanilla extract
- 226 g unsalted butter, melted and slightly cooled
- 150 g brown sugar
- 100 g white sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 315 g all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 300 g chocolate chips
Instructions
- Beat cream cheese, powdered sugar, and vanilla extract until smooth, then scoop into small balls and freeze for 30–60 minutes.
- In a bowl, whisk melted butter, brown sugar, and white sugar until combined.
- Add egg, egg yolk, and vanilla extract, mixing until smooth.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Gradually mix dry ingredients into wet ingredients to form cookie dough.
- Fold in chocolate chips evenly.
- Chill dough for at least 30 minutes.
- Preheat oven to 175°C and line baking trays with parchment paper.
- Flatten cookie dough, place frozen cheesecake filling in center, and wrap dough around it to seal.
- Bake for 10–13 minutes until edges are golden.
- Cool on tray for 10–15 minutes before transferring.
Notes
- Freeze cheesecake filling well to prevent leakage during baking.
- Chilling dough helps prevent cookies from spreading.
- Use full-fat cream cheese for best texture.
- Do not overbake; centers should stay soft.
- Cookies can be stored in the fridge due to cheesecake filling.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 cookie
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
