Cheesecake Stuffed Chocolate Chip Cookies: A Sweet Indulgence

Instructions

Step 1: Prepare the Cheesecake Filling

1. In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
2. Scoop small teaspoon-sized portions onto a parchment-lined plate or baking sheet. Freeze for at least 30 minutes to firm up.

Step 2: Make the Cookie Dough

1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract to the butter mixture and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the chocolate chips.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand.
3. Place a frozen cheesecake filling ball in the center of the dough. Wrap the dough around the filling, ensuring it’s completely enclosed.
4. Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 4: Bake

1. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underdone – this is perfect for a soft, gooey cookie.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Success

1. Freeze the Filling: Ensures it stays creamy and doesn’t melt into the cookie dough during baking.
2. Don’t Overmix: Overmixing the dough can make the cookies dense instead of soft and chewy.
3. Chill the Dough: If your dough becomes too warm, refrigerate it for 15-20 minutes before assembling.
4. Experiment with Flavors: Try white chocolate chips, dark chocolate chunks, or even peanut butter chips for variety.

Storage

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to a week for a chilled treat.
• Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature or warm in the microwave for a fresh-out-of-the-oven experience.