Cheesecake Stuffed Cookies
These Cheesecake Stuffed Cookies blend chewy chocolate chip cookies with a surprise creamy cheesecake center. Perfect for anyone who loves a decadent twist on classic favorites.
Equipment
- 1 Mixing bowl for both dough and filling
- 1 Baking sheet lined with parchment paper
Ingredients
Main Ingredients
- 8 oz Cream cheese softened
- ¾ cup Powdered sugar
- ½ teaspoon Vanilla extract
- 1 cup Unsalted butter softened
- 1 cup Brown sugar firmly packed
- ½ cup Sugar
- 2 Eggs room temperature
- 1 teaspoon Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Cornstarch
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Semisweet chocolate chips
- ⅓ cup Mini chocolate chips
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix softened cream cheese, powdered sugar, and ½ teaspoon vanilla until smooth.
- Scoop mixture into 1-inch balls and freeze for 30 minutes.
- Cream butter, brown sugar, and sugar until light and fluffy. Add eggs and vanilla.
- In separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt. Combine with wet ingredients.
- Stir in chocolate chips and mini chips. Chill dough if it is too sticky.
- Flatten a scoop of dough, insert frozen cheesecake ball, wrap and seal.
- Place dough balls on baking sheet, spaced 2 inches apart. Bake 12–15 minutes until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to rack.
Notes
Store at room temperature up to 3 days or refrigerate up to a week. Serve warm or cold. Freeze for longer storage and reheat as desired.