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Cream Filled Sweet Cookies

Make basic cookie dough with lots of chocolate chips. Mix up quick cheesecake filling. Wrap cookie dough round balls of cold cheesecake mix, seal edges good. Bake till golden outside but still soft. Let cool so centers set. Each bite's got crispy outside, gooey middle.

Featured in Sweet Treats and Baked Goods.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:29 GMT
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Two chocolate chip cookies are stacked on a plate, with one cookie cut in half to reveal a creamy filling and melted chocolate inside. Pin it
Two chocolate chip cookies are stacked on a plate, with one cookie cut in half to reveal a creamy filling and melted chocolate inside. | zestplate.com

Mix two favorite treats into one - Cheesecake Stuffed Chocolate Chip Cookies! Put creamy cheesecake inside soft chocolate chip cookies for something special. Good for anyone who loves cookies or cheesecake.

Why Make These

Get the best of both treats in one bite. Soft cookie outside, creamy cheese inside makes them different than regular cookies. Great for parties - everyone asks how you made them. Faster than making real cheesecake but gives you that same good taste.

What You Need

  • Cream Cheese: Soft but still cool
  • Powdered Sugar: Makes filling smooth
  • Butter: Room temp for mixing
  • Brown Sugar: Makes cookies soft
  • White Sugar: Regular kind
  • Egg: Whole one
  • Extra Yolk: Makes cookies chewy
  • Vanilla: Real kind best
  • Baking Soda: Makes them rise
  • Salt: Just a pinch
  • Flour: Regular white
  • Chocolate Chips: Semi-sweet good

How to Make Them

Heat Oven:
Turn to 375°. Put paper on cookie sheet.
Mix Filling:
Beat cream cheese and powdered sugar till smooth. Put in fridge to stay cool.
Start Cookies:
Mix butter and both sugars 2 minutes till fluffy.
Add Wet Stuff:
Put in egg, extra yolk, vanilla, baking soda, salt. Mix 1 minute till smooth.
Finish Dough:
Mix in flour slow. Stir in chips. Don't mix too much.
Make Cookies:
Scoop dough, flatten, put cheese mix in middle. Wrap dough around filling, seal edges good.
Bake:
Put cookies on sheet with space between. Bake 9 minutes till edges turn gold.
Cool Down:
Let sit on pan 2-3 minutes. Move to rack to cool all the way.

Why They're So Good

Can't pick between cookies or cheesecake? Now you don't have to. Each bite gives you soft cookie and creamy cheese filling. Perfect when you want something special but still like comfort food.

About the Stuff You Use

Keep cream cheese cold for good filling. Use real butter, not fake stuff. Two kinds of sugar make cookies just right. Extra egg yolk makes them chewy. Real vanilla tastes way better than fake. Good chocolate chips matter too.

Making Them Right

Easy to make if you follow steps. Keep filling cold while making dough. Use same size scoop so cookies match. Wrap dough around filling good so it doesn't leak. If they look funny coming out of oven, push edges with spoon to make round.

Look Like Store-Bought

Put extra chips on top while hot from oven. Makes them look pretty and adds more chocolate taste. Fix shape right when they come out - can't do it later. Cool enough before moving or they break.

Keep Them Fresh

Put in fridge since they have cream cheese. Won't last long anyway - too good! Want them warm? Heat few seconds in microwave. Store with paper between layers so they don't stick.

Quick Tips

Let butter warm up but keep cream cheese cool. Don't mix dough too much or cookies get hard. Seal edges good so filling stays in. Check early in oven - better soft than burned. Let cool before eating or filling burns mouth.

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.

Cheesecake Stuffed Chocolate Chip Cookies

Surprise center cookies.

Prep Time
20 Minutes
Cook Time
9 Minutes
Total Time
29 Minutes
By: Fatiha

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 36 cookies

Dietary: Vegetarian

Ingredients

01 12 ounces cream cheese, cubed.
02 3/4 cup powdered sugar.
03 1 cup butter, room temperature.
04 1 cup light brown sugar.
05 1/4 cup granulated sugar.
06 1 egg.
07 1 egg yolk.
08 2 teaspoons vanilla extract.
09 1 teaspoon baking soda.
10 1 teaspoon kosher salt.
11 2 1/2 cups all-purpose flour.
12 2 cups semi-sweet chocolate chips.

Instructions

Step 01

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 02

In a stand mixer with a paddle attachment, mix the cream cheese and powdered sugar on medium speed for 1-2 minutes until smooth. Scrape down the sides of the bowl as needed. Transfer the cream cheese mixture to a smaller bowl and refrigerate while preparing the cookie dough.

Step 03

In the same mixing bowl, cream together the butter, brown sugar, and granulated sugar on medium speed for 2 minutes.

Step 04

Add the egg, egg yolk, vanilla extract, baking soda, and salt. Mix for 1 minute until combined, scraping down the sides as necessary.

Step 05

Lower the mixer speed and add in the flour, mixing until just combined. Gently fold in the chocolate chips until evenly distributed.

Step 06

Using a medium cookie scoop, portion out the dough. Flatten each scoop into a flat circle. Place 2 teaspoons of the chilled cream cheese mixture into the center and form the dough into a ball around it, sealing the edges.

Step 07

Place the filled dough balls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 9 minutes, or until the edges are golden brown and the tops are just set.

Step 08

Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Notes

  1. Store your cookies in an airtight container and refrigerate them for up to 5 days. For an indulgent treat, warm them in the microwave for about 10 seconds before serving.
  2. Although they contain cream cheese, these cookies can be kept at room temperature overnight without issue.

Tools You'll Need

  • Stand mixer.
  • Baking sheet.
  • Parchment paper.
  • Medium cookie scoop.
  • Wire rack.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 288
  • Total Fat: 16.8 g
  • Total Carbohydrate: 32.6 g
  • Protein: 3.9 g