Name: Cheesecake-Stuffed Chocolate Chip Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Cream cheese, at room temperature - 1 (8 ounce) package; Powdered sugar - ½ cup; Salted butter, softened - ¾ cup; White sugar - ¾ cup; Firmly packed light brown sugar - ¾ cup; Eggs - 2 large; Vanilla extract - 2 teaspoons; All-purpose flour - 2 ¼ cups; All-purpose flour - 2 tablespoons; Baking soda - 1 teaspoon; Salt - ¾ teaspoon; Semisweet chocolate chips - 1 (12 ounce) package

Cheesecake-Stuffed Chocolate Chip Cookies

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cheesecake-Stuffed Chocolate Chip Cookies

1. Cream cheese, at room temperature - 1 (8 ounce) package

2. Powdered sugar - ½ cup

3. Salted butter, softened - ¾ cup

4. White sugar - ¾ cup

5. Firmly packed light brown sugar - ¾ cup

6. Eggs - 2 large

7. Vanilla extract - 2 teaspoons

8. All-purpose flour - 2 ¼ cups

9. All-purpose flour - 2 tablespoons

10. Baking soda - 1 teaspoon

11. Salt - ¾ teaspoon

12. Semisweet chocolate chips - 1 (12 ounce) package

How to cook deliciously - Cheesecake-Stuffed Chocolate Chip Cookies

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.

2. Stage

Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.

3. Stage

Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.

4. Stage

Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.

5. Stage

Use a 2-tablespoon cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.

6. Stage

Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.