CHEESECAKE STUFFED CHOCOLATE CHIP COOKIES
These Cheesecake Stuffed Chocolate Chip Cookies are soft, gooey, chewy and absolutely irresistible!They offer a unique experience, where the crunchiness of the chocolate chips perfectly balances with the delicate richness of a velvet cheesecake filling.They features a slighlty crispy crust with a soft and chewy filling.Incredibly easy to make, they are perfect for a sweet treat, a special snack, or a dessert to share. They will win everyone over with the first bite!The perfect combo of two favorite desserts in one bite that melts in your mouth: trust me, you need to try these!
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
Store in refrigerator up to 7-10 days.
Bring at room temperature before serving fot the best texture.