Irresistible Cheesecake Stuffed Chocolate Chip Cookies (Print Version)

Cheesecake Stuffed Chocolate Chip Cookies combine two favorite desserts. Enjoy soft, chewy cookies with a creamy cheesecake center for a delightful treat.

# Recipe Info:

Prep Time: 40 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 55 minutes
Servings: 16 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Golden Cookie Embrace

01 - 2 1/4 cups all-purpose flour
02 - 1 tsp baking soda
03 - 1/2 tsp fine sea salt
04 - 1 cup (2 sticks) unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 1 tsp pure vanilla extract

→ Velvety Cheesecake Core

09 - 8 oz full-fat cream cheese, softened
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1/2 tsp pure vanilla extract

→ Sweet Chocolatey Studs

13 - 1 1/2 cups semi-sweet chocolate chips

# Instructions:

01 - Combine 8 oz full-fat cream cheese, 1/4 cup granulated sugar, 1 large egg yolk, and 1/2 tsp pure vanilla extract (Velvety Cheesecake Core) in a bowl. Mix until smooth and creamy. This forms the delicious core of your Irresistible Cheesecake Stuffed Chocolate Chip Cookies.
02 - Drop the Velvety Cheesecake Core mixture by 1-tablespoon portions onto a parchment-lined baking sheet. Flatten each into a small disc (about 1.5 inches). Freeze for at least 30 minutes, or until firm. This step is crucial for easy stuffing.
03 - In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp fine sea salt (Golden Cookie Embrace). Set aside. This dry mix will form the perfect base for your Irresistible Cheesecake Stuffed Chocolate Chip Cookies.
04 - In a large bowl, cream 1 cup unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar (Golden Cookie Embrace) until light and fluffy. Beat in 2 large eggs and 1 tsp pure vanilla extract until well combined and smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 1/2 cups semi-sweet chocolate chips (Sweet Chocolatey Studs). Do not overmix. The Golden Cookie Embrace dough is now ready for stuffing.
06 - Take about 2 tablespoons of Golden Cookie Embrace dough, flatten it, place a frozen Velvety Cheesecake Core disc in the center, and wrap the dough around it, sealing completely. Repeat for all 16 Irresistible Cheesecake Stuffed Chocolate Chip Cookies.
07 - Preheat oven to 375°F. Place stuffed cookies 2 inches apart on parchment-lined baking sheets. Bake for 12-15 minutes, or until edges are golden brown and centers are set. Avoid overbaking for a soft interior.
08 - Let the Irresistible Cheesecake Stuffed Chocolate Chip Cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature for the best experience.

# Notes:

01 - For extra gooey centers, slightly underbake the cookies by a minute or two. They will continue to set as they cool.
02 - Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
03 - Feel free to swap semi-sweet chocolate chips for milk chocolate, dark chocolate, or even white chocolate chips for a different flavor profile.
04 - A sprinkle of flaky sea salt on top of the warm cookies after baking can really elevate the flavors and add a gourmet touch!

# Tools You'll Need:

01 - Stand mixer
02 - Baking sheets
03 - Parchment paper
04 - Mixing bowls
05 - Measuring cups and spoons
06 - Cookie scoop

# Nutrition Facts (Per Serving):

Calories: 391 kcal
Total Fat: 22 g
Total Carbohydrate: 45 g
Protein: 5 g

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