Cheesecake Stuffed Cookies (Printer-Friendly Version)
# What You'll Need:
→ Cheesecake Filling
01 -
12 ounces cream cheese, cubed
02 -
3/4 cup powdered sugar
→ Cookies
03 -
1 cup butter, room temperature
04 -
1 cup light brown sugar
05 -
1/4 cup granulated sugar
06 -
1 egg, plus 1 egg yolk
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon baking soda
09 -
1 teaspoon kosher salt
10 -
2 1/2 cups all-purpose flour
11 -
2 cups semi-sweet chocolate chips
# Let's Cook!:
01 -
Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 -
In a stand mixer with the paddle attachment, combine cream cheese and powdered sugar. Mix on medium speed for 1-2 minutes until smooth. Transfer to a smaller bowl and refrigerate.
03 -
In the same mixing bowl, cream butter, brown sugar, and granulated sugar on medium speed for 2 minutes. Add egg, egg yolk, vanilla, baking soda, and salt. Mix for 1 minute until combined.
04 -
Turn mixer to low and add flour, mixing until just combined. Stir in chocolate chips.
05 -
Use a 2-tablespoon cookie scoop to portion dough. Flatten each ball into a circle, add 2 teaspoons of chilled cheesecake filling, and seal the dough around it.
06 -
Place dough balls 2 inches apart on the baking sheet. Bake for 9 minutes, or until edges are golden brown and tops are set.
07 -
Let cookies cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
# Cook's Notes:
01 -
Store airtight in the refrigerator for up to 5 days. Warm in the microwave for 10 seconds for a gooey texture.
02 -
Can be kept at room temperature overnight.