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Here’s an article for your Cheesecake Stuffed Chocolate Chip Cookies recipe:
Cheesecake Stuffed Chocolate Chip Cookies – A Dreamy Dessert Mashup You’ll Love!
If you love the combination of creamy cheesecake and chewy chocolate chip cookies, then this recipe is about to become your new favorite. Cheesecake Stuffed Chocolate Chip Cookies are a decadent dessert that combines the best of both worlds. Imagine biting into a warm, soft chocolate chip cookie, only to discover a rich, creamy cheesecake filling inside. Sounds too good to be true, right? Well, it’s not, and it’s easy to make!
These cookies are the perfect balance of sweet, tangy, and indulgent, making them the ultimate treat for any occasion. Whether you’re serving them for a family gathering, a party, or just a treat for yourself, Cheesecake Stuffed Chocolate Chip Cookies will impress everyone who tries them.
Ingredients:
For the cookie dough:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
Directions:
1. Prepare the cheesecake filling: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and egg yolk. Mix until smooth and creamy. Once the filling is ready, place the bowl in the refrigerator to chill for about 30 minutes. This helps the filling firm up and makes it easier to work with when stuffing the cookies.
2. Make the cookie dough: In a separate bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, and vanilla extract, beating until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
3. Assemble the stuffed cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a tablespoon of cookie dough and flatten it into a disk shape in the palm of your hand. Add about 1 tablespoon of the chilled cheesecake filling in the center of the dough. Gently fold the edges of the dough around the cheesecake filling, sealing it inside. Roll the dough into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.
4. Bake the cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the tops look set. Be careful not to overbake—remember, you want the cheesecake filling to stay creamy and delicious on the inside. Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
5. Serve and enjoy: Once the cookies have cooled slightly, they’re ready to enjoy! Bite into these gooey, sweet treats and experience the perfect blend of chocolate chip cookie and cheesecake. They’re best served warm, but they also keep well in an airtight container for several days.
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