Cheesecake Stuffed Chocolate Cookies (Print Version)
# Ingredients:
→ Cheesecake Filling
01 -
12 ounces cream cheese, cut into cubes
02 -
3/4 cup powdered sugar
→ Cookie Dough
03 -
1 cup butter, softened to room temperature
04 -
1 cup light brown sugar, packed
05 -
1/4 cup granulated sugar
06 -
1 whole egg, plus 1 egg yolk
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon baking soda
09 -
1 teaspoon kosher salt
10 -
2 1/2 cups all-purpose flour
11 -
2 cups semi-sweet chocolate chips
# Instructions:
01 -
Heat your oven to 375°F and line a baking sheet with parchment paper.
02 -
Mix the cream cheese and powdered sugar in your stand mixer with the paddle attachment for about 1-2 minutes until smooth and creamy. Remember to scrape down the sides of the bowl as needed. Pop this mixture into the fridge while you make the cookie dough.
03 -
Using the same mixing bowl, beat the butter and both sugars for 2 minutes until light and fluffy. Add the egg, egg yolk, vanilla, baking soda, and salt, and mix for another minute until everything comes together nicely.
04 -
Turn your mixer to low speed and gradually add the flour, mixing just until it's incorporated. Gently fold in the chocolate chips until they're evenly distributed throughout the dough.
05 -
Using a medium cookie scoop (about 2 tablespoons), portion out the dough and flatten each ball into a circle. Place about 2 teaspoons of the chilled cream cheese mixture in the center of each flattened dough. Carefully wrap the dough around the cream cheese, making sure to completely seal it inside.
06 -
Place the stuffed dough balls on your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 9 minutes, or until the edges turn golden brown and the tops are just set.
07 -
Let the cookies rest on the baking sheet for 2-3 minutes before moving them to a wire rack to cool completely.
# Notes:
01 -
These cookies are best when slightly warm - try microwaving them for 10 seconds to make them gooey and delicious!
02 -
While they're best stored in the refrigerator, they'll be fine at room temperature overnight if needed.
03 -
For an extra-decadent treat, serve with a cold glass of milk or a scoop of vanilla ice cream.