Description
These Cheesecake-Stuffed Chocolate Chip Cookies combine the best of both worlds: warm, gooey chocolate chip cookies and a creamy cheesecake filling. The unexpected cheesecake surprise inside makes these cookies a delightful treat for any occasion.
Ingredients
Scale
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package instant cheesecake pudding mix
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the instant cheesecake pudding mix, eggs, and vanilla extract, and mix until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Stir in the chocolate chips.
- Scoop out a tablespoon of dough and flatten it slightly. Add a teaspoon of cheesecake filling (optional), then top with another tablespoon of dough. Seal the edges to enclose the filling.
- Place the stuffed dough balls on the prepared baking sheet and bake for 10-12 minutes, or until golden brown on the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can make the cheesecake filling by mixing cream cheese with a little powdered sugar if desired.
- For a twist, try adding a drizzle of caramel or chocolate on top of the cookies after they’ve cooled.
- If you don’t want the cheesecake filling, you can omit it and bake regular chocolate chip cookies.
- Make sure the dough is thick enough to hold the filling without spilling out.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes