🍪🍰 Cheesecake stuffed chocolate chip cookies
These are thick, gooey chocolate chip cookies with a creamy cheesecake center—crispy edges, soft middle, and a surprise filling.
🧾 Ingredients
🍪 Cookie dough
- 2¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup butter (softened)
- ¾ cup brown sugar
- ½ cup white sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla
- 1½ cups chocolate chips
🍰 Cheesecake filling
- 200g cream cheese (softened)
- ¼ cup sugar
- ½ tsp vanilla
👩🍳 How to make it
1. Make cheesecake filling
- Mix cream cheese, sugar, and vanilla until smooth
- Scoop small portions (1–2 tsp) onto a tray
- Freeze for 20–30 minutes (makes stuffing easier)
2. Prepare cookie dough
- Mix flour, baking soda, and salt
- In another bowl, cream butter + sugars
- Add eggs and vanilla
- Combine dry ingredients, then fold in chocolate chips
3. Assemble cookies
- Take a ball of dough, flatten it
- Place frozen cheesecake filling in center
- Cover with another piece of dough and seal edges
- Roll into a ball
4. Bake
- Bake at 180°C (350°F) for 12–15 minutes
- Edges golden, center slightly soft
🍽️ What they’re like
- Outside: classic chocolate chip cookie
- Inside: creamy, slightly tangy cheesecake center
- Texture: soft, gooey, rich
💡 Tips for best results
- Freeze filling so it doesn’t leak
- Don’t overbake (keeps center soft)
- Chill dough 20–30 min for thicker cookies
- Sprinkle a little salt on top for flavor contrast
If you want, I can give you:
- a levain-style thick bakery version
- or a no-egg / eggless version
