Prep time: 30 mins | Cook time: 40 mins | Additional time: 50 mins | Total time: 2 hrs | Yield: 24 cookies
My love for cookies, chocolate, and cheesecake is beyond anyone can imagine! The reason these Cheesecake-Stuffed Chocolate Chip Cookies are my best buddy. And these are incredibly easy to whip up with simple ingredients. A real no-fuss treat for everyone to love!
Ingredients
1 (8-oz.) package cream cheese, at room temperature
½ c. powdered sugar
¾ c. salted butter, softened
¾ c. white sugar
¾ c. firmly packed light brown sugar
2 large Eggs
2 tsp vanilla extract
2 ¼ c. all-purpose flour
2 tbsp all-purpose flour
1 tsp baking soda
¾ tsp salt
1 (12-oz.) package semisweet chocolate chips
How to make Cheesecake-Stuffed Chocolate Chip Cookies
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using parchment paper, line three baking sheets.
Step 2: In a small bowl, place the cream cheese and powdered sugar. Cream using an electric mixer on medium-high speed until well mixed. Place in the fridge to chill until ready to use.
Step 3: In a stand mixer fitted with a paddle attachment, beat the butter, white sugar, and brown sugar on medium speed for about a minute or two until creamy. Add in the eggs and vanilla extract, beating for another 30 seconds until well combined.
Step 4: In a small bowl, whisk 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt. Slowly add in the butter mixture, beating on low speed until just combined. Fold in the chocolate chips. Chill the dough in the fridge for at least 30 minutes.
Step 5: On one of the prepared baking sheets, place 8 scoops of the cookie dough. For this, I used a medium or 2 tbsp cookie scoop. Make sure to leave at least 3-inches of space between each cookie dough. Now, into about 3 inches diameter, gently flatten each scoop. In the middle of each cookie, drop 2 teaspoonfuls of the cream cheese filling. To make a ball, gently wrap the dough around the cream cheese, then lightly press the cookie down. Repeat for the rest of the dough and chilled filling.
Step 6: Place the first batch of the cookies in the preheated oven and bake for about 12 to 14 minutes until golden and set around the edges. When done, remove the cookies from the oven and allow them to cool for at least 15 minutes. Then, bake the rest.
Note:
Make sure to keep the dough and cream cheese mixture chilled when working between batches. I suggest rinsing your hands off every 3 to 4 cookies and dust your hands with flour. It is easier to work with the dough this way.
Nutrition Information:
Per Serving: 263 Calories | Protein 3.2g | Carbohydrates 34.2g | Fat 13.7g | Cholesterol 41mg | Sodium 203.2mg.
Ingredients
- 1 (8-oz.) package cream cheese, at room temperature
- ½ c. powdered sugar
- ¾ c. salted butter, softened
- ¾ c. white sugar
- ¾ c. firmly packed light brown sugar
- 2 large Eggs
- 2 tsp vanilla extract
- 2 ¼ c. all-purpose flour
- 2 tbsp all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 1 (12-oz.) package semisweet chocolate chips
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Using parchment paper, line three baking sheets.
Step 2: In a small bowl, place the cream cheese and powdered sugar. Cream using an electric mixer on medium-high speed until well mixed. Place in the fridge to chill until ready to use.
Step 3: In a stand mixer fitted with a paddle attachment, beat the butter, white sugar, and brown sugar on medium speed for about a minute or two until creamy. Add in the eggs and vanilla extract, beating for another 30 seconds until well combined.
Step 4: In a small bowl, whisk 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt. Slowly add in the butter mixture, beating on low speed until just combined. Fold in the chocolate chips. Chill the dough in the fridge for at least 30 minutes.
Step 5: On one of the prepared baking sheets, place 8 scoops of the cookie dough. For this, I used a medium or 2 tbsp cookie scoop. Make sure to leave at least 3-inches of space between each cookie dough. Now, into about 3 inches diameter, gently flatten each scoop. In the middle of each cookie, drop 2 teaspoonfuls of the cream cheese filling. To make a ball, gently wrap the dough around the cream cheese, then lightly press the cookie down. Repeat for the rest of the dough and chilled filling.
Step 6: Place the first batch of the cookies in the preheated oven and bake for about 12 to 14 minutes until golden and set around the edges. When done, remove the cookies from the oven and allow them to cool for at least 15 minutes. Then, bake the rest.
Notes
Make sure to keep the dough and cream cheese mixture chilled when working between batches. I suggest rinsing your hands off every 3 to 4 cookies and dust your hands with flour. It is easier to work with the dough this way.
