Cheesecake Stuffed Chocolate Chip Cookies

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Description:

These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert indulgence, combining two of the best treats in one: soft and chewy chocolate chip cookies with a luscious, creamy cheesecake filling. The contrast between the rich cookie dough and the velvety cheesecake center creates a flavor and texture explosion that will have everyone reaching for seconds (or thirds)! Whether you’re making them for a party or just treating yourself, these cookies are sure to impress.

Ingredients:

  • For the Chocolate Chip Cookies:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups semi-sweet chocolate chips
  • For the Cheesecake Filling:
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg yolk
  • 2 tbsp all-purpose flour (for thickening)

Optional Ingredients:

  • For a Twist:
  • 1/2 cup mini chocolate chips (mix into the cheesecake filling for extra chocolatey flavor)
  • A pinch of cinnamon in the cookie dough for a subtle warm flavor
  • A dash of lemon juice in the cheesecake filling for a slight tanginess

Instructions:

  1. Prepare the Cheesecake Filling:
  • In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the egg yolk, vanilla extract, and flour, and mix until fully combined. The consistency should be thick and smooth. Set the filling aside and place it in the fridge to chill while you prepare the cookie dough.
  1. Make the Cookie Dough:
  • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, and beat until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  • Stir in the chocolate chips.
  1. Assemble the Cookies:
  • To form the stuffed cookies, take a heaping tablespoon of cookie dough and flatten it slightly in the palm of your hand. Place a small spoonful (about 1 tablespoon) of the cheesecake filling in the center of the dough.
  • Carefully fold the edges of the dough around the cheesecake filling and roll it into a ball, making sure the cheesecake filling is completely encased in the cookie dough.
  • Place the cookie dough balls on the prepared baking sheet, spaced about 2 inches apart.
  1. Bake the Cookies:
  • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown, but the center is still soft. The filling may puff up slightly during baking.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  1. Serve and Enjoy:
  • Once the cookies have cooled slightly, they’re ready to enjoy! These cookies are best served warm, so the cheesecake center is soft and gooey, but they are still delicious once fully cooled.

Tips for Success:

  • Chill the Cheesecake Filling: Chilling the cheesecake filling before assembling helps it hold its shape and prevents it from melting out of the cookies during baking.
  • Don’t Overstuff: Be sure to use just enough cheesecake filling to avoid overflow when baking. About 1 tablespoon of filling per cookie should be perfect.
  • Scoop the Dough Evenly: Use a cookie scoop or a tablespoon to ensure uniform-sized cookies. This will help them bake evenly.
  • Bake in Batches: If making a large batch, it’s best to bake the cookies in two or three batches to avoid overcrowding the baking sheet, which can lead to uneven baking.
  • Freeze for Later: These cookies freeze well. After baking, let them cool completely, then store in an airtight container or freeze for up to 3 months. To reheat, simply microwave for 10-15 seconds for that warm, gooey effect.

Recommendations:

  • Pair with Ice Cream: These cookies go wonderfully with a scoop of vanilla ice cream on the side for a decadent dessert combo.
  • Coffee Pairing: For adults, these cookies pair nicely with a strong cup of coffee or even a cold brew for an indulgent treat.
  • Gifting: These cookies make fantastic homemade gifts! Package them in a cute tin or box and give them to friends or family for a special occasion.

Nutrition (per cookie, assuming 12 cookies):

  • Calories: ~250-300 kcal
  • Protein: 3g
  • Fat: 16g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Sugar: 18g
  • Cholesterol: 45mg
  • Sodium: 160mg

These cookies are an indulgent treat, so they’re perfect for special occasions or when you’re craving something sweet. While they are high in fat and sugar, they also contain protein from the egg and cream cheese, making them a delicious but not overly heavy dessert option.

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