Cheesecake Stuffed Chocolate Chip Cookies

Combine two beloved desserts into one - Chocolate Chip Cookies with Cheesecake Centers! Tuck velvety cheesecake filling inside soft, gooey chocolate chip cookies for an unexpected treat. Perfect for anyone who can't decide between cookies and creamy cheesecake.

Benefits Worth Trying

You'll get two amazing treats rolled into one delicious package. The pillowy cookie exterior with that tangy cheese center makes these stand out from plain old cookies. They're always a hit at gatherings - folks will beg for your secret. They're much quicker than baking a whole cheesecake but still give you that rich, creamy flavor.

Ingredients List

• Cream Cheese: Chilled but pliable
• Powdered Sugar: For a lump-free filling
• Butter: Softened to room temperature
• Brown Sugar: Adds moisture and chewiness
• White Sugar: Granulated type
• Egg: One complete
• Extra Yolk: For added richness
• Vanilla: Pure extract works best
• Baking Soda: For proper lift
• Salt: Small amount
• Flour: All-purpose
• Chocolate Chips: Semi-sweet variety recommended

How To Make Chocolate Chip Cookies with Cheesecake Centers

Preheat Oven:

Set to 375°. Line your baking tray with parchment.

Prepare Filling:

Combine cream cheese with powdered sugar until creamy. Chill while working on dough.

Begin Cookie Base:

Cream together butter with both sugars for 2 minutes until light and airy.

Incorporate Liquids:

Add egg, additional yolk, vanilla, baking soda, and salt. Beat for 1 minute until well combined.

Complete Dough:

Gradually add flour. Fold in chocolate chips. Don't overmix.

Form Cookies:

Take portions of dough, press flat, add cheese mixture to center. Fold dough over filling, making sure edges are completely sealed.

Cook:

Arrange cookies on sheet with room between each. Bake for 9 minutes until edges become golden.

Rest:

Leave on baking sheet for 2-3 minutes. Transfer to cooling rack until completely cooled.

What Makes Them Special

Can't choose between cheesecake and cookies? Now you don't need to. Every mouthful gives you chewy cookie exterior and tangy cheese inside. They're ideal when you're craving something fancy yet comforting.

Ingredient Notes

Your cream cheese should stay cool for the best filling texture. Don't swap margarine for real butter. The combo of white and brown sugars creates the perfect cookie base. That extra egg yolk adds wonderful chewiness. Always go for genuine vanilla extract instead of imitation. Quality chocolate chips really do make a difference.

Helpful Techniques

They're not hard to make if you stick to the instructions. Keep your filling chilled while preparing the cookie dough. Try using a cookie scoop for uniform sizes. Make sure you wrap the dough completely around the filling to prevent leaks. If they come out misshapen, you can gently reshape them with a spoon while hot.

Professional Finishing

Press a few extra chocolate chips onto the tops right after baking. This makes them look fantastic and boosts the chocolate flavor. You can only fix their shape when they're fresh from the oven. Let them firm up enough before moving or they'll fall apart.

Storage Advice

Store them in the refrigerator because of the cream cheese component. They'll probably disappear quickly anyway - they're that good! Want to enjoy them warm? Just pop them in the microwave for a few seconds. When storing, put wax paper between layers so they don't stick together.

Smart Shortcuts

Let your butter soften naturally but keep the cream cheese slightly cool. Don't overwork the dough or your cookies will turn tough. Make sure those edges are well sealed so the filling stays put. Watch them carefully while baking - they're better slightly underdone than burnt. Wait a bit before biting in or the hot filling might burn your tongue.

Frequently Asked Questions

→ Where to keep em?

Box em up tight. Put in cold box. Good bout five days. Don't leave em warm. Better cold than hot.

→ Need em without wheat?

Special flour works. Check your mix box. Test small batch first. Might need more time. Still taste good.

→ How long they last?

Five days tops cold. If they last that long! Wrap em up good. Best fresh though. Freeze if longer.

→ Want to save dough?

Freeze balls ready made. Drop straight in oven. Add couple minutes time. Don't thaw first. Works real good.

→ No stand mixer?

Hand mixer works. Even mix by hand. Take more time though. Arms get tired! Still comes good.

→ Getting too flat?

Chill dough longer. Make balls bigger. Watch oven temp. Don't melt butter. Space em good.

→ Centers leaking?

Seal edges better. Keep filling cold. Don't stuff too much. Pinch dough tight. Watch while baking.

→ Taking em places?

Keep em real cold. Pack em careful. Put paper between. Take extra ones. Share em quick.

→ Need em faster?

Buy cookie mix. Use ready filling. Make em smaller. Watch close in oven. Still taste nice.

→ Want different taste?

Mix up chips kinds. Add some spice in. Try nuts maybe. Different fillings work. Even fruit's good.

→ Look too plain?

Roll in sugar first. Add top sprinkles. Drizzle chocolate. Make em same size. Fresh chips on top.

→ Dough too sticky?

Chill it longer. Flour hands good. Don't handle lots. Keep it cold. Work quick like.

Conclusion

Love these? Try cheesecake brownies next. Or make red cookie cups with cream. Both got that hidden sweet inside.