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Craving a classic snack with a cool upgrade? Try these Chocolate Chip Cookies Stuffed with Cheesecake. They’re super gooey inside thanks to a creamy, tangy middle, and the chocolate chip shell stays soft and chewy. Every bite is a delicious little surprise. People always ask how to make them whenever I bring these to a get-together or give them as presents.
The first time I made these, nobody could wait for them to cool—they disappeared in minutes. Now, if I show up to any holiday party without a batch, the crew's disappointed.
Dreamy Ingredients
- Chocolate chips: pick semi-sweet or dark if you prefer, they melt just right in the dough and in your mouth
- Large egg: acts like glue so everything holds together, let it reach room temperature
- Brown sugar: adds a comfy caramel vibe and keeps cookies chewy, soft is best
- Unsalted butter: makes everything rich and soft, should be at room temp
- Salt: a pinch of fine sea salt balances out the sugar
- Baking soda: helps the cookies puff up and spread nicely
- Unsweetened cocoa powder: brings deep chocolate taste, use good quality cocoa if you can
- All purpose flour: makes up the main cookie structure, fresh and unbleached works great
- Vanilla extract: both dough and filling taste warmer with a splash of pure vanilla
- Granulated sugar: sweetens and helps set the creamy filling
- Cream cheese: grab a full fat block for the smoothest, creamiest middle
Simple Step Guide
- Cool and Enjoy:
- Set cookies on a tray to cool for about five minutes, then move them to a rack so they finish cooling off. That way the middles stay creamy and your cookies are sturdy.
- Arrange and Bake:
- Put cookies on a parchment-lined baking sheet, leaving a couple inches in between. Bake at 350°F for around 10–12 minutes. Edges should look set and the center a touch soft.
- Assemble the Cookies:
- Flatten a scoop or two of dough into a disc. Add a little chilled cheesecake filling in the middle, cover with another disc, and pinch all around to close so the goo doesn’t leak.
- Fold in Chocolate Chips:
- Mix your chocolate chips in last so every bite gets a bit of melty chocolate.
- Mix in Dry Ingredients:
- Add your flour blend to the butter mix a bit at a time. Stir until it comes together but don’t overdo it—this keeps cookies soft.
- Combine Wet Ingredients:
- Next, mix in the egg and vanilla. Beat till smooth and blended together.
- Cream the Butter and Sugars:
- Whip up the butter, brown sugar, and granulated sugar for about 3 minutes. It’ll turn pale and fluffy—this makes the cookies super soft.
- Prepare the Dry Ingredients:
- In a separate bowl, mix your flour, cocoa powder, salt, and baking soda till you see no lumps.
- Make the Cheesecake Filling:
- In a small bowl, beat up the cream cheese, sugar, and vanilla. Chill that mix for about half an hour so it’s firm enough to stuff in the cookies.
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I always spring for high quality cocoa powder—it deepens the chocolate flavor. My little sister once helped stuff these for a fundraiser and we cracked up when people bit into that sneaky creamy center.
Best Ways to Store
Pop cooled cookies in a sealed container and keep them on the counter for two days. After that, the fridge keeps them tasty for about a week. Want to freeze? Layer them with parchment paper and let thaw at room temp before munching.
Swaps You Can Make
Try gluten-free flour for a version that works for celiac friends, or go dairy free with plant-based butter and vegan cream cheese. No cocoa powder? Just sub in more flour and get a fun twist on stuffed chocolate chip cookies.
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Serving Ideas
I like these cookies just barely warm, with cold milk or hot coffee on the side. For parties, drizzle some melted chocolate over the tops once baked to make them look extra fancy. They wrap up great as a sweet present, too.
Frequently Asked Questions About Recipes
- → How do you make sure the cheesy center doesn’t spill out?
Squash the dough firmly around the middle so it’s sealed up tight. Don’t forget—if you chill the filling first, that really helps keep things clean.
- → Are regular chocolate chips okay if I don’t have the small ones?
For sure! Both kinds are good, but the tinier chips spread out more in the dough, if that’s what you’re after.
- → How should I keep these cookies fresh?
Toss them in a sealed box and leave out for a couple days. For longer, pop them in the fridge—they’ll stay tasty for almost a week.
- → Is freezing these cookies possible?
Definitely! Stack them with parchment between layers and freeze up to 2 months. Just let them thaw on your counter before digging in.
- → Do I really need to chill the filling before making the cookies?
Yep! Cooler cheesecake mix stays firm. It won’t squish out so easily when you’re wrapping and baking.