Description
Enjoy these Cheesecake Stuffed Cookies, featuring a creamy cheesecake center enveloped in soft, chewy cookie dough. A delightful twist on classic cookies, they are perfect for satisfying your sweet tooth!
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg yolk
- 1 tbsp all-purpose flour
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (175 g) chocolate chips (optional)
Instructions
- In a medium mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand mixer or a whisk to beat the mixture until it is smooth and creamy, about 2-3 minutes.
- Add the vanilla extract and egg yolk to the cream cheese mixture. Beat until fully incorporated.
- Sprinkle the tablespoon of flour over the mixture and fold it in gently with a spatula until just combined. Be careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 30 minutes to firm up.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- If desired, fold in the chocolate chips using a spatula for added texture and flavor.
- Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes. This will help the cookies maintain their shape while baking.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Once the cookie dough has chilled, remove it from the refrigerator. Using a cookie scoop or your hands, take about 2 tablespoons of cookie dough and flatten it into a disc shape in the palm of your hand.
- Take about 1 tablespoon of the chilled cheesecake filling and place it in the center of the cookie dough disc.
- Carefully fold the edges of the cookie dough over the cheesecake filling, pinching to seal it completely. Make sure there are no gaps where the filling can leak out during baking.
- Roll the stuffed cookie into a ball and place it on the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Repeat the process with the remaining cookie dough and cheesecake filling until all are assembled.
- Once all the cookies are assembled and placed on the baking sheet, place the baking sheet in the preheated oven.
- Bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers look set. The cookies may appear slightly underbaked in the center, but they will continue to cook as they cool.
- Remove the baking sheet from the oven and allow the cookies to cool on the sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, ensure that the cream cheese is fully softened before mixing to achieve a smooth filling.
- Chilling the cookie dough is essential for maintaining the shape of the cookies during baking.
- Feel free to customize the filling by adding your favorite mix-ins or flavors.
- Prep Time: 60 minutes
- Cook Time: 15 minutes