Cheesecake-Stuffed Chocolate Chocolate Chip Cookies
Cheesecake-Stuffed Chocolate Chocolate Chip Cookies
Ingredients
For the Cheesecake Filling
- 1/2 cup cream cheese, softened
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
For the Chocolate Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 tablespoon vanilla
- 1 1/2 cups chocolate chips
Instructions
- 1
Prepare the Cheesecake Filling: In a medium bowl, combine the softened cream cheese, sugar, and vanilla. Mix until the mixture is smooth and creamy. Scoop small teaspoons of this filling onto a parchment-lined tray or plate and freeze for at least 30 minutes, or until firm.
⏱️ 5 min
- 2
Prepare Dry Cookie Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
Prepare Wet Cookie Ingredients: In another large bowl, using an electric mixer, beat the softened unsalted butter with the brown sugar and white sugar until the mixture is light and creamy, about 2-3 minutes. Incorporate the large egg and vanilla, mixing well until fully combined.
⏱️ 5 min
- 4
Combine Cookie Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft chocolate dough forms. Be careful not to overmix. Fold in the chocolate chips by hand until evenly distributed.
⏱️ 3 min
- 5
Assemble the Cookies: Take a portion of the chocolate cookie dough (about 2 tablespoons) and flatten it in your palm. Place one frozen cheesecake ball in the center of the flattened dough. Carefully wrap the dough completely around the cheesecake ball, ensuring the filling is fully sealed inside. Roll into a smooth ball.
⏱️ 15 min
- 6
Chill Cookies: Arrange the assembled cookie dough balls on a baking sheet lined with parchment paper. Chill them in the refrigerator for 15-20 minutes. This step helps the cookies maintain their thickness and softness during baking.
- 7
Bake: Preheat your oven to 350°F. Bake the chilled cookies for 12-14 minutes, or until the edges appear set but the centers still look soft and slightly underbaked. They will continue to set as they cool.
⏱️ 14 min•🌡️ 350
- 8
Cool: Allow the cookies to cool slightly on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely. This cooling period is crucial for the cheesecake center to set properly and become creamy.
Kitchen Tools
Nutrition Facts (per serving)
Cheesecake-Stuffed Chocolate Chocolate Chip Cookies
Ingredients
For the Cheesecake Filling
- 1/2 cup cream cheese, softened
- 3 tablespoons sugar
- 1/2 teaspoon vanilla
For the Chocolate Cookie Dough
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 tablespoon vanilla
- 1 1/2 cups chocolate chips
Instructions
- 1
Prepare the Cheesecake Filling: In a medium bowl, combine the softened cream cheese, sugar, and vanilla. Mix until the mixture is smooth and creamy. Scoop small teaspoons of this filling onto a parchment-lined tray or plate and freeze for at least 30 minutes, or until firm.
⏱️ 5 min - 2
Prepare Dry Cookie Ingredients: In a separate large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, cornstarch, baking soda, and salt. Set aside.
⏱️ 2 min - 3
Prepare Wet Cookie Ingredients: In another large bowl, using an electric mixer, beat the softened unsalted butter with the brown sugar and white sugar until the mixture is light and creamy, about 2-3 minutes. Incorporate the large egg and vanilla, mixing well until fully combined.
⏱️ 5 min - 4
Combine Cookie Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft chocolate dough forms. Be careful not to overmix. Fold in the chocolate chips by hand until evenly distributed.
⏱️ 3 min - 5
Assemble the Cookies: Take a portion of the chocolate cookie dough (about 2 tablespoons) and flatten it in your palm. Place one frozen cheesecake ball in the center of the flattened dough. Carefully wrap the dough completely around the cheesecake ball, ensuring the filling is fully sealed inside. Roll into a smooth ball.
⏱️ 15 min - 6
Chill Cookies: Arrange the assembled cookie dough balls on a baking sheet lined with parchment paper. Chill them in the refrigerator for 15-20 minutes. This step helps the cookies maintain their thickness and softness during baking.
- 7
Bake: Preheat your oven to 350°F. Bake the chilled cookies for 12-14 minutes, or until the edges appear set but the centers still look soft and slightly underbaked. They will continue to set as they cool.
⏱️ 14 min•🌡️ 350 - 8
Cool: Allow the cookies to cool slightly on the baking sheet for about 5-10 minutes before transferring them to a wire rack to cool completely. This cooling period is crucial for the cheesecake center to set properly and become creamy.