CHEESECAKE STUFFED CHOCOLATE CHIP COOKIES
Ingredients
Cheesecake Filling
- 40 g (2+1/2 tbsp) unsalted butter softened at room temperature
- 20 g (3 tbsp) powdered sugar
- 1/4 tsp vanilla extract
- 70 g (5 tbsp) cream cheese like philadelphia
Chocolate Chip Cookie Dough
- 110 g (1/2 cup) unsalted butter softened at room temperature
- 125 g (1/2 cup+1 tbsp) sugar
- 1 tsp vanilla extract
- 1 egg room temperature
- 160 g (1+1/3 cup) all purpose flour
- 2 g (1/2 tsp) baking soda
- Pinch of salt
- 120 g (2/3 cup) chocolate chips 90 g for the batter and 90 g for topping
Instructions
Cheesecake Filling
- In a medium size bowl, softened butter with sugar and vanilla until creamy.
- Add cream cheese and mix until smooth and well combined.
- Spoon 11 large teaspoon of the mix onto a small baking sheet lined with parchment paper and freeze for at least 1 hour. Meanwhile prepare the cookie dough.
Chocolate Chip Cookie Dough
- In a large size bowl, mix butter, sugar and vanilla until creamy.
- Add the egg and mix until combined.
- Sift in flour, baking soda, salt and gently mix with a spatula until almost combined, then incorporate 90 g (1/2 cup) of chocolate chips. Don't overmix.Refrigerate for at least 30 minutes, it will be easier to form cookies!
- Use an ice cream scoop (5 cm - 2 inch) and scoop out the cookie dough.Flatten the cookie dough ball into a circle and place in the center a frozen scoop of cream cheese filling.Fold the edges of the cookie dough circle around the cream cheese stuffing and roll into a ball: mostly if you live in a hot climate, roll quickly the cookies because cream cheese filling tends to melt quickly; you can return to freezer for minutes more if it melts.Repeat for the rest of the dough: you’ll get 11 stuffed cookie balls.
- Place 5-6 cookie balls on a lined baking sheet (at least 5 cm-2 inch apart) and bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for about 10 minutes (the cookies should still be soft in the center).
- Remove from the oven, when still hot place the remaining chocolate chips on top, then and allow the cookies to cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely and serve.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
Freeze the filling well:
Make sure the cheesecake filling is fully frozen before wrapping it in cookie dough. This helps it stay creamy in the center while the cookie bakes.
Don’t skip the chill time:
Chilling the cookie dough before assembling helps prevent spreading and makes it easier to handle.
Use a cookie scoop for even portions:
A 5 cm diameter cookie scoop keeps your cookies uniform in size, so they bake evenly.
Seal the dough well:
When wrapping the dough around the frozen filling, make sure to seal it completely to avoid leaks during baking.
Bake in batches:
Bake only 5-6 cookies per tray to give them enough space to spread without touching.
Shape your cookies for a pro finish:
swirl a cookie cutter around the hot cookies to make them perfectly round!
Let them set:
The cookies will be very soft right out of the oven. Let them cool on the baking sheet for 10 minutes before transferring on a wire rack to cool down completely.
Storage tip:
Store the cookies in an airtight container or in a tin cookie box in the fridge for up to 7-10 days. Bring to room temperature before serving for the best texture.
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