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Creamy Cheesecake Stuffed Chocolate Chip Cookies

These cookies combine the rich texture of cheesecake with the gooey goodness of chocolate chip cookies, creating a delightful treat for all occasions.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Course Dessert
Cuisine American
Servings 12 cookies

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cookie Scoop
  • Baking Sheet
  • Parchment Paper

Ingredients
  

Dry Ingredients

  • 2.5 cups All-Purpose Flour Provides structure and stability.
  • 1 teaspoon Baking Soda Leavening agent for light and fluffy cookies.
  • 0.5 teaspoon Salt Enhances flavor.

Wet Ingredients

  • 1 cup Unsalted Butter Softened to room temperature.
  • 0.75 cup Granulated Sugar Adds sweetness and aids in browning.
  • 0.75 cup Brown Sugar Adds moisture and caramel flavor.
  • 2 large Eggs Binding agents for the dough.
  • 1 teaspoon Vanilla Flavoring Enhances overall taste.

Chocolate Chips

  • 2 cups Semi-Sweet Chocolate Chips Provides classic cookie experience.

Cheesecake Filling

  • 8 ounces Cream Cheese Softened for filling.
  • 0.5 cup Powdered Sugar Sweetens the cheesecake filling.
  • 0.25 cup Sour Cream Adds richness and tang.
  • 1-2 tablespoons Milk Adjusts consistency of filling.

Instructions
 

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Sift together flour, baking soda, and salt in a mixing bowl.
  • Cream together butter, granulated sugar, and brown sugar until light and fluffy.
  • Add eggs one at a time, mixing well after each addition, then add vanilla flavoring.
  • Gradually mix in the dry ingredients until just combined, then fold in chocolate chips.
  • In a separate bowl, beat cream cheese until smooth, then add powdered sugar and sour cream. Mix until well blended, adding milk if needed.
  • Take a portion of cookie dough, flatten it, add cheesecake filling, and fold the dough over to enclose the filling.
  • Place cookie balls on the baking sheet and bake for 10-12 minutes until edges are golden.
  • Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Serve warm and enjoy!

Notes

Store leftovers in an airtight container for up to three days or refrigerate for longer freshness.
Keyword Easy, Indulgent