Cheesecake Stuffed Chocolate Chip Cookies

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Description:
Indulge in the perfect treat with these Cheesecake Stuffed Chocolate Chip Cookies! Soft and chewy chocolate chip cookies are filled with a creamy, rich cheesecake mixture, creating a delightful contrast of flavors and textures. These cookies are sure to impress at any gathering or satisfy your sweet tooth!

Ingredients:

For the Cookie Dough:

  • All-purpose flour: 2 ½ cups (315 g)
  • Baking soda: 1 tsp
  • Baking powder: ½ tsp
  • Salt: ½ tsp
  • Unsalted butter (softened): 1 cup (2 sticks / 230 g)
  • Granulated sugar: ¾ cup (150 g)
  • Brown sugar (packed): ¾ cup (150 g)
  • Large eggs: 2
  • Vanilla extract: 2 tsp
  • Semi-sweet chocolate chips: 1 ½ cups (270 g)

For the Cheesecake Filling:

  • Cream cheese (softened): 8 oz (1 package)
  • Granulated sugar: ¼ cup (50 g)
  • Vanilla extract: 1 tsp
  • Egg yolk: 1 (discard the white)

Optional Ingredients:

  • Chocolate drizzle (for topping): ¼ cup semi-sweet chocolate chips melted
  • Chopped nuts (like walnuts or pecans): ½ cup (for added crunch)

Instructions:

  1. Preheat the oven:
    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Make the cheesecake filling:
    In a medium bowl, beat together the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy. Set aside.
  3. Prepare the cookie dough:
    In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes). Beat in the eggs and vanilla extract until well combined.
  4. Combine mixtures:
    Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the chocolate chips.
  5. Assemble the cookies:
    Scoop about 1 tablespoon of cookie dough and flatten it into a disk in the palm of your hand. Place about 1 teaspoon of the cheesecake filling in the center, then wrap the cookie dough around the filling to seal it. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough and filling.
  6. Bake:
    Bake in the preheated oven for 12-15 minutes, or until the edges are golden but the centers are still soft. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  7. Optional chocolate drizzle:
    If desired, melt ¼ cup of semi-sweet chocolate chips and drizzle over the cooled cookies for an extra touch of sweetness.
  8. Serve:
    Enjoy these delicious cheesecake stuffed cookies with a glass of milk or your favorite beverage!

Tips for Success:

  • Chill the dough: If the dough is too soft to handle, refrigerate it for 30 minutes to make it easier to work with.
  • Softening cream cheese: Ensure the cream cheese is softened at room temperature for a smooth filling.
  • Baking time: Keep an eye on the cookies; they can go from perfect to overdone quickly.

Recommendations:

  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
  • Freezing: Freeze unbaked cookie balls for up to 3 months. Bake straight from the freezer, adding an extra minute or two to the baking time.
  • Variations: Experiment with different flavored fillings, such as vanilla or strawberry cheesecake!

Nutrition (per cookie, approx. based on 24 cookies):

  • Calories: 210
  • Protein: 3 g
  • Fat: 10 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Sugar: 14 g
  • Sodium: 120 mg

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