Cheesecake Stuffed Chocolate Chip Cookies

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Sure! Here’s a long, detailed recipe for Cheesecake-Stuffed Chocolate Chip Cookies, including step-by-step instructions, tips, and variations.

Cheesecake-Stuffed Chocolate Chip Cookies

Yield: 18–20 large cookies

Prep Time: 30 minutes (plus chill time)

Cook Time: 12–14 minutes

Total Time: About 2.5 hours (including chilling and cooling)

Ingredients

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp pure vanilla extract

For the Chocolate Chip Cookie Dough:

  • 1 cup (226g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 2 cups (340g) semi-sweet chocolate chips (or chunks)

Instructions

Step 1: Make the Cheesecake Filling

  1. In a medium bowl, beat the cream cheese until smooth and creamy using a hand mixer.
  2. Add the sugar and vanilla extract, and beat until fully incorporated and fluffy.
  3. Line a small tray with parchment paper. Scoop small spoonfuls (about 1–1.5 teaspoons each) of the cheesecake mixture onto the tray—aim for 18–20 dollops.
  4. Place the tray in the freezer for at least 45 minutes to 1 hour, or until firm. (This makes them easier to stuff into the cookie dough later.)

Step 2: Make the Cookie Dough

  1. In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
  2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Gradually mix the dry ingredients into the wet ingredients until combined.
  5. Fold in the chocolate chips (reserve a few to press into the tops later if desired).
  6. Cover the dough and chill for at least 30 minutes (or up to overnight for extra flavor and texture).

Step 3: Assemble the Stuffed Cookies

  1. Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. Using a medium or large cookie scoop (or about 2 heaping tablespoons), scoop a portion of the chilled cookie dough and flatten it into a disc.
  3. Place one frozen cheesecake ball in the center of the disc.
  4. Take another smaller piece of dough, flatten it, and place it over the cheesecake ball.
  5. Gently seal the edges and roll into a smooth ball. Make sure the cheesecake filling is fully enclosed.
  6. Place the stuffed dough balls on the baking sheet, spaced about 2 inches apart.

Step 4: Bake the Cookies

  1. Bake in the preheated oven for 12–14 minutes, or until the edges are golden and the centers look just set (do not overbake).
  2. If the cookies spread unevenly, you can gently nudge them into round shapes with a spoon while still hot.
  3. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Success

  • Chilling is key: Don’t skip chilling the cheesecake filling or the dough. Cold filling helps prevent leaks and spreading.
  • Room temperature ingredients: This helps with better blending and texture in both the filling and the dough.
  • Don’t overbake: These cookies are best when soft and slightly underbaked in the center for a gooey cheesecake core.
  • Storage: Store in an airtight container in the fridge for up to 5 days. Bring to room temp before serving or microwave briefly.
  • Freeze for later: You can freeze the assembled, unbaked cookie dough balls. Bake from frozen, adding an extra 2 minutes to bake time.

Optional Variations

  • Add-ins: Try folding in chopped nuts, toffee bits, or white chocolate chips.
  • Crushed graham topping: Press a few graham cracker crumbs into the top before baking for a cheesecake crust vibe.
  • Flavor twist: Use flavored cream cheese (like strawberry or pumpkin spice) for a seasonal spin.

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