Cheesecake Stuffed Cookies
Cheesecake Stuffed Cookies are the perfect combination of chewy chocolate chip cookies and creamy cheesecake filling in one indulgent dessert. Soft, thick, and gooey, they are great for any occasion!
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Cookie Dough
- 1 cup unsalted butter softened
- 3/4 cup brown sugar firmly packed
- 1/4 cup granulated sugar
- 2 eggs room temperature preferred
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
- 1/2 cup mini chocolate chips
Instructions
- In a medium bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Drop tablespoon-sized scoops onto wax paper and freeze while preparing the cookie dough.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt. Gradually mix into wet ingredients until fully combined. Fold in chocolate chips.
- Scoop 3 tablespoons of dough, make an indentation, place frozen cheesecake filling inside, and wrap dough around it, sealing completely.
- Freeze cookie dough balls for 15 minutes. Meanwhile, preheat oven to 375°F (190°C).
- Place chilled cookie dough on a lined baking sheet, spacing them apart. Bake for 12-13 minutes or until edges are golden brown.
- Let cookies cool on the baking sheet before serving. Enjoy warm or chilled!
Notes
For extra flavor, try adding white chocolate chips or crushed Oreos. Store in an airtight container in the fridge for up to 10 days or freeze for up to 3 months.