Recipe Cheesecake-Stuffed Chocolate Chip Cookies

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Delicious Cheesecake-Stuffed Chocolate Chip Cookies

These Cheesecake-Stuffed Chocolate Chip Cookies are an irresistible combination of soft, gooey chocolate chip cookie dough wrapped around a creamy cheesecake center. Perfect for chocolate lovers and cheesecake fans alike, they are the ultimate indulgence!

Ingredients

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup cocoa powder (optional for a layered chocolate flavor)

Instructions

1. Make the Cheesecake Filling

  1. In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
  2. Scoop teaspoon-sized portions of the mixture onto a lined baking sheet.
  3. Freeze for at least 1 hour, or until firm.

2. Prepare the Cookie Dough

  1. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  2. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
  4. Fold in the chocolate chips (and cocoa powder, if using).

3. Assemble the Cookies

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop about 2 tablespoons of cookie dough and flatten it into a disk.
  3. Place a frozen cheesecake filling ball in the center, then wrap the cookie dough around it, sealing the edges completely.
  4. Place the dough balls on the baking sheet, leaving enough space for spreading.

4. Bake the Cookies

  1. Bake for 12-15 minutes, or until the edges are golden and the centers are slightly underbaked (they will continue to cook as they cool).
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Tips for Success

  • Freeze the filling: Ensure the cheesecake filling is firm to make wrapping easier.
  • Don’t overbake: The cookies should look soft in the center for the gooey texture.
  • Storage: Keep the cookies in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

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