Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Chocolate Chip Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, firmly packed
- ½ cup sugar
- 2 large eggs, room temperature preferred
- 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 (or substitute additional regular chocolate chips)
Instructions
- Prepare Cheesecake Filling: In a medium bowl, combine softened cream cheese, powdered sugar, and ½ teaspoon vanilla extract. Stir thoroughly until the mixture is smooth and well combined. Scoop the filling into 1 tablespoon-sized portions, place them on a wax paper-lined plate or baking sheet, and freeze until firm while you prepare the cookie dough.
- Make Cookie Dough: In a large bowl using an electric or stand mixer, beat together softened butter, brown sugar, and granulated sugar until creamy and well combined. Add eggs one at a time and then 1 teaspoon vanilla extract, stirring well after each addition.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, baking powder, and salt until evenly distributed.
- Combine Dough: Gradually add the dry ingredients into the butter mixture and stir until fully incorporated. Fold in semisweet chocolate chips and mini chocolate chips.
- Form Cookie Dough Balls: Scoop 3 tablespoons of cookie dough and roll into a ball between your palms. Create a crater in the center of the dough ball using your thumb. If dough is sticky and difficult to handle, chill it in the refrigerator for 15-30 minutes.
- Stuff Cookies: Remove one frozen cheesecake filling scoop from the freezer and gently press it into the crater in the cookie dough. Carefully mold the dough around the filling completely, ensuring no cracks or visible filling to prevent leakage during baking.
- Chill Dough Balls: Place the stuffed cookie dough balls onto a wax paper-lined plate and freeze for 15 minutes to reduce spreading while baking.
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Bake Cookies: Arrange the chilled cookie dough balls on a parchment-lined baking sheet, spacing them at least 2.5 inches (6 cm) apart. Bake for 12-13 minutes or until the edges begin to turn golden brown but centers remain soft.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before transferring to a wire rack or serving. This ensures the cheesecake filling sets properly and cookies hold their shape.
Notes
- Chilling the dough after stuffing the cheesecake filling helps prevent excessive spreading and keeps the filling enclosed.
- If you don’t have mini chocolate chips, substitute with extra regular chocolate chips.
- Using room temperature eggs improves dough consistency and helps ingredients blend evenly.
- Cookies are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For serving, you can warm cookies slightly to soften the cheesecake center if desired.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
