To make our classic chocolate chip cookie dough more decadent, we added cream cheese. It has a chewy and puffy texture. Why include the cream cheese filling as well? Because we were able to. It elevates a good cookie to something transcendentally extra—emphasis on the extra.
What You’ll Need for These Cheesecake Stuffed Cookies
The ingredients for these cookies are very simple, and no special equipment is required. There will be no water baths or springform pans. All you need is a mixer and a baking sheet!
The key to making the cheesecake filling is to keep the cream cheese cold. Begin with cold, cubed cream cheese in this recipe. It will mix fine, and you won’t have to worry about any small lumps. It will also save you chill time!
Powdered Sugar: You want the cheesecake filling to be sweet, and powdered sugar is the simplest way to achieve this! I don’t recommend using granulated sugar because the filling will be grainy.
Unless otherwise specified, I always use salted butter. I know it’s a bit of a taboo among baking experts, but I honestly prefer it. If you are sensitive to salt, use unsalted butter instead, or leave out the added salt in the cookie dough!
Light brown sugar and granulated sugar are both common ingredients in chocolate chip cookies! When measuring the light brown sugar, pack it in!
One egg AND an egg yolk: This is a trick I use when I want my cookies to be a little thicker. The additional yolk adds a slight richness to the dough while also adding a little more moisture, but not too much.
Pure Vanilla Extract is the only vanilla extract I use. The flavor is unrivaled!
All-Purpose Flour: For this recipe, don’t worry about combining flours. The crisp edges of the cookie and the soft cream cheese filling contribute to the texture.
Salt and baking soda are two more common cookie ingredients. As I previously stated, if you are sensitive to salt and already use salted butter, you can omit the extra salt in the recipe. However, I am a salty girl, which is why I include it!
Both the cookie dough and the cream cheese filling can be made ahead of time, covered, and refrigerated separately overnight. Allow to stand at room temperature for 30 minutes, or until softened. Form as directed. Bake for 10 to 15 minutes, or until the edges are set and lightly golden. Serve according to package directions.
To make photo-worthy cookies, press a few pieces of semisweet chocolate onto the outside of each dough ball before flattening it.
MORE DELICIOIUS RECIPES HERE:
- 1/2 cup (113 grams) softened unsalted butter
- ten ounces (284 grams) softened and divided cream cheese
- 1/3 cup (147 grams) dark brown sugar, tightly packed
- 1/3 cup (67 grams) granulated sugar plus 312 tablespoons (42 grams) granulated sugar, divided
- 1 large room temperature egg
- 1 teaspoon extract de vanille
- 2 quarts general-purpose flour
- 1 12 teaspoons (4.5 grams) 1 teaspoon cornstarch (5 grams) soda bicarbonate
- 1 tablespoon (2.25 grams) 4.5 ounces kosher salt, divided (128 grams) Chopped 33.6 percent cacao milk chocolate
- three ounces chopped 66 percent cacao semisweet chocolate
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium speed for 1 minute, or until smooth and creamy, stopping halfway to scrape down the sides of the bowl. Add 2 ounces (57 grams) cream cheese and beat for 30 seconds, or until smooth and well combined; scrape down sides of bowl. Add brown sugar and 13 cup (67 grams) granulated sugar; beat for 2 minutes, stopping to scrape down the sides of the bowl. Beat in the egg and vanilla extract until well combined.
2. Whisk together the flour, cornstarch, baking soda, and 34 teaspoon (2.25 grams) kosher salt in a large mixing bowl. Add flour mixture all at once to butter mixture; beat on low speed just until combined. Mix in the chocolate. Refrigerate for at least one hour.
3. Heat the oven to 350°F (180°C). 2 rimmed baking sheets, lined with parchment paper
4. In a medium mixing bowl, combine the remaining 8 ounces (227 grams) cream cheese, 312 tablespoons (42 grams) granulated sugar, and 14 teaspoon kosher salt. Freeze for 15 minutes, covered.
5. Divide the dough into 48 equal parts (about 1 tablespoon [18 grams] each); roll each portion into a ball and flatten into 112- to 2-inch disks. Spoon about 1 1/2 teaspoons (9 grams) cream cheese mixture into the center of 1 dough disk, then top with another disk. Crimp the edges to seal them, then gently shape into a ball. Rep with the rest of the dough disks and cream cheese mixture. On prepared baking sheets, space dough balls 1 1/2 to 2 inches apart.
Gently flatten the balls to a thickness of 34 inches, crimping any cracks to seal them if necessary.
6. Bake for 8 to 10 minutes, or until the edges are set and lightly golden. Allow pans to cool for 2 minutes on wire racks. Serve warm, or remove from pans and set aside to cool completely.