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Cheesecake Stuffed Chocolate Chip Cookies: Soft, Gooey, Irresistible Dessert

Cheesecake Stuffed Chocolate Chip Cookies with a gooey center and golden edges, a perfect spin on Cheesecake Stuffed Cookies for dessert lovers.
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Cheesecake Stuffed Chocolate Chip Cookies combine a soft chocolate chip cookie shell with a creamy cheesecake center for a rich, bakery-style dessert that feels extra special without requiring complicated techniques.

Ingredients

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Cheesecake filling

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

Cookie dough

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat so the cookies bake evenly and release easily.
  2. In a small bowl, stir together the softened cream cheese, powdered sugar, and vanilla extract. Beat the mixture until it becomes smooth, creamy, and free of lumps. Set it aside for later.
  3. In a separate medium bowl, whisk the flour, baking soda, and salt together until evenly combined.
  4. In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture looks pale, fluffy, and well blended. This step helps create a tender cookie base.
  5. Add the eggs one at a time, mixing well after each addition so the dough stays smooth. Stir in the vanilla extract and mix until incorporated.
  6. Add the dry ingredients to the wet mixture a little at a time. Mix only until the flour disappears. Stop as soon as the dough comes together so the cookies stay soft.
  7. Fold in the semisweet chocolate chips and stir just enough to distribute them through the dough.
  8. To assemble the cookies, scoop about 1 tablespoon of dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center, then cover it with another tablespoon of dough. Press the edges together carefully so the filling stays sealed inside. Shape the dough into a smooth ball.
  9. Place the stuffed dough balls on the prepared baking sheet, leaving about 2 inches between each one so they have room to spread.
  10. Bake for 10 to 12 minutes, or until the edges turn lightly golden while the centers still look soft.
  11. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack. Cool completely before serving or storing.

Notes

For more flavor, add a small pinch of salt to the cheesecake filling. If the dough feels sticky, chill it briefly in the refrigerator before assembling the cookies.

Nutrition

Find it online: https://irmacooks.com/cheesecake-stuffed-chocolate-chip-cookies/