Cheesecake Stuffed Chocolate Chip Cookies
Cheesecake Stuffed Chocolate Chip Cookies are a perfect chocolate chip cookies filled with a cream cheese center.
Servings: 14
Calories: 497kcal
Ingredients
COOKIES
- 1 ⅔ cups (208 grams) cake flour
- 1 ⅔ cups (208 grams) bread flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 ¼ cups (284g) unsalted butter, room temperature
- 1 ½ teaspoon coarse salt
- 1 cup (200g) granulated sugar
- 1 ¼ cups (10 ounces or 225g) packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla
- 16 ounces (about 3 cups) chocolate chips
FILLING
- 8 ounces cream cheese, room temperature
- ¼ cup confectioners' sugar
Instructions
- Sift flours, baking soda, baking powder, and salt into a bowl and set aside.
- Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
- Reduce speed and add eggs one at a time, then add vanilla.
- Slowly add dry ingredients, mixing until just combined.
- Fold in chocolate chips by hand. Refrigerate dough for 4 hours or freeze for one hour.
- When ready to bake, preheat oven to 350°F. Remove dough from refrigerator or freezer and allow to come to room temperature.
- In a medium bowl, beat the cream cheese until smooth. Add in confectioners' sugar and beat until well combined.
- Scoop 1/4 cup of the dough for each cookie, dividing each in half.
- Put about a teaspoon (sometimes I use more!) of cream cheese filling on the bottom half of each cookie.
- Layer the top part of each cookie over the filling, sealing the edges. Keep the cookies in more of a hockey puck shape so the sealed edges don't get too thin and burn while baking.
- Bake for 15-17 minutes. The cookie should not appear shiny (wet) on top.
- Cool on wire rack.
Nutrition
Serving: 24g | Calories: 497kcal