Cheesecake Stuffed Chocolate Chip Cookies (Print Version)
# 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:
01 -
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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.
03 -
In the same mixing bowl, cream together the butter, brown sugar, and granulated sugar on medium speed for 2 minutes.
04 -
Add the egg, egg yolk, vanilla extract, baking soda, and salt. Mix for 1 minute until combined, scraping down the sides as necessary.
05 -
Lower the mixer speed and add in the flour, mixing until just combined. Gently fold in the chocolate chips until evenly distributed.
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.
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.
08 -
Let the cookies cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
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.
02 -
Although they contain cream cheese, these cookies can be kept at room temperature overnight without issue.