Cheesecake Stuffed Chocolate Chip Cookies

Cream cheese stuffed cookies, broken in half and stacked on top of each other

Cheesecake Stuffed Chocolate Chip Cookies

These cheesecake stuffed chocolate chip cookies combine two classic desserts into one decadent cookie recipe. You get pillowy soft chocolate chip cookies with a dollop and tangy cream cheese filling. #chocolatechipcookies

Prep Time30

Cook Time12

Chilling1

Total Time2

Course: Dessert

Cuisine: American

Keyword: Cheesecake Chocolate Chip Cookies, Cheesecake Stuffed Chocolate Chip Cookies, Cheesecake Stuffed Cookies

Servings: cookies

Author: Fiona Dowling

Equipment

Cookie Sheets

Ingredients

Cheesecake Filling

4 ounces full-fat cream cheese (112 grams)
1/2 cup powdered sugar (105 grams)
1 tablespoon all-purpose flour
1/4 teaspoon vanilla extract

Chocolate Chip Cookies

1/2 cup unsalted butter (112 grams) softened, but not starting to melt
1/2 cup brown sugar (105 grams)
1/3 cup granulated sugar (67 grams)
1 large egg
1 1/2 teaspoons vanilla extract
1 2/3 cup all-purpose flour (208 grams measured correctly - weigh in grams or whisk first then spoon into dry measuring cups and level off the top
2 teaspoons cornstarch AKA cornflour in the UK
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (about 180 grams) divided

Instructions

Cream Cheese Filling

Beat together the cream cheese, powdered sugar, flour and vanilla in a medium bowl until creamy.
Cover with plastic and place in the fridge for at least 30 minutes.

Chocolate Chip Cookie Dough

In a large bowl, beat together the butter, brown sugar and granulated sugar until combined.
Mix in the egg and vanilla.
Add the flour, cornstarch, baking powder, baking soda and salt to the bowl. Mix together, starting with the mixer on a low speed and gradually increasing until combined.
Turn off the mixer and stir in 3/4 cup chocolate chips. I reserve the rest for dotting on top of each cookie after they come out of the oven.

Assemble & Bake the Cookies

Scoop about 1.5 tablespoons of cookie dough. Flatten slightly, and curve the edges up so that it forms a shallow bowl shape.
Using a different spoon, scoop out about 2 teaspoons of chilled cheesecake filling and place in the middle of the cookie bowl.
With your cookie dough spoon, scoop out another 1 to 1.5 tablespoons of dough. Flatten slightly and place on top of the cheesecake scoop.
Pinch the edges of the cookie dough around the cheesecake filling so that it's entirely covered, then roll the dough into a ball. Note that if the cheesecake filling gets to soft while assembling the dough balls, you may need to place it back in the fridge for another 30 minutes.
Place the cookie dough balls on a plate or cookie sheet, cover and freeze for at least 30 minutes. Or place in a freezer bag and freeze for up to 2 months.
When ready to bake, preheat the oven to 350F (180C). Line cookie sheets with parchment paper or baking mats.
Place cookie dough balls (do not thaw first) about 2 inches (5 cm) apart on the lined cookie sheets.
Bake one sheet at a time in the middle of the preheated oven for about 12-14 minutes or until the tops look just set.
Remove from the oven, and place a few extra chocolate chips on top of each cookie. Cool on the cookie sheets for at least 15 minutes.

Notes

Cream Cheese: Use full fat, brick style cream cheese.
Storage: Store baked and cooled cookies in an airtight container at room temperature for up to 2 days or in the fridge for up to 7 days.
Freezing: Cookie dough balls can be frozen in an airtight freezer bag for up to 2 months. Bake as directed in the recipe. Do not thaw first.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 14 uniform cookies and all the cheesecake filling is used.

Nutrition