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Want to make something classic but with a twist? These Chocolate Chip Cookies hide a creamy cheesecake center inside. The outside cookie is soft and packed with chocolate but there’s a cool cheesecake middle waiting when you bite in. I always make these for parties or as sweet gifts. People are always asking how to make them.
The first time I made these, the whole batch disappeared before they even cooled off. Now my buddies count on showing up to find them at every celebration.
Irresistible Ingredients
- Chocolate chips: Scatter these throughout for melty, chocolaty bites. Choose semi-sweet or dark—it’s up to you
- Large egg: Holds everything together. Cracking it at room temp works best
- Brown sugar: Makes cookies chewy and adds a little caramel flavor. Fresh works wonders
- Unsalted butter: Softened it gives your cookies a rich, soft vibe
- Salt: Tamps down the sugar so nothing’s too sweet
- Baking soda: Helps the cookies get that perfect spread in the oven
- Unsweetened cocoa powder: Use good stuff for bold chocolate flavor
- All purpose flour: Holds everything together, try for the freshest you can find
- Vanilla extract: Brings a cozy, sweet smell to both the dough and the cheesy filling
- Granulated sugar: Sweetens up the filling and helps it set up nicely
- Cream cheese: The star of the show for the gooey centers. Go full fat for extra creamy results
Luscious Step-by-Step Instructions
- Cool and Enjoy:
- Let your cookies chill right on the baking sheet for a few minutes so they settle, then shift them to a wire rack to cool the rest of the way. That’s how you get creamy centers that stay put.
- Arrange and Bake:
- Pop your cookies onto a lined baking pan, leaving two inches between each so they don’t stick together. Bake at 350 degrees for about 10 to 12 minutes—watch for edges that look set but soft centers.
- Assemble the Cookies:
- Use a spoon to scoop out some cookie dough and flatten it into a round. Plop some cheesecake filling in the middle, top with another piece of dough, then pinch the edges so the filling stays hidden.
- Fold in Chocolate Chips:
- Last step for dough—gently mix in the chocolate chips. Try to spread them around so every cookie hits the jackpot.
- Mix in Dry Ingredients:
- Add your dry flour and cocoa blend to the fluffy butter mixture little by little. Stir enough to mix, but don’t overdo it—that’s how you keep things soft.
- Combine Wet Ingredients:
- Time to toss your vanilla and egg into the butter. Mix until everything blends together and looks smooth.
- Cream the Butter and Sugars:
- Use a big bowl for butter, then beat in both sugars till it turns light and airy. About 3 minutes should do it and adds lots of fluffiness.
- Prepare the Dry Ingredients:
- Grab a medium bowl and whisk together flour, cocoa, baking soda, and salt. It helps keep your dough even—no clumps.
- Make the Cheesecake Filling:
- Mix up cream cheese, sugar, and vanilla in a small bowl until super creamy. Chill in the fridge for 30 minutes so it’s nice and firm when you wrap it up in dough.
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I always choose top-notch cocoa powder—it gives every cookie a bold chocolate base. One time my little sister helped stuff the centers for a bake sale and we couldn’t stop laughing when folks bit in and found that creamy surprise.
Handy Storage Tips
Keep cookies in an airtight tin on the counter for two days. After that, stash them in the fridge—they’ll stay yummy for about a week. Freeze extras between parchment sheets, and let them sit out to thaw before snacking.
Easy Ingredient Swaps
Need gluten free? Use your favorite gluten free flour. Want these vegan? Pick dairy free cream cheese and a plant butter. Skip cocoa powder if you want old-school chocolate chip cookies stuffed with cheesecake.
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Fun Serving Ideas
I like eating these still warm with cold milk or a steaming cup of coffee. Dress them up for parties with a drizzle of melted chocolate while they’re cooling. They’re also just right for wrapping up as presents you can eat.
Recipe FAQs
- → How do I keep the cheesecake filling from spilling out?
Pinch the cookie dough firmly all around the filling so you can tuck it in tight. Pop the filling in the fridge first for an extra hand.
- → Can you use full-size chocolate chips?
Go for it—either mini or regular chocolate chips work just fine. Minis do give you chocolatey bits everywhere in each bite though.
- → What's the easiest way to keep these cookies fresh?
Keep them in a sealed container at room temp for up to 2 days, or stash them in the fridge and they'll be good for about 5 days.
- → Is freezing these cookies an option?
Totally! Freeze baked cookies in layers with parchment in between for up to two months. Let them sit out till they're back to room temp before snacking.
- → Why should I chill the cheesecake mixture?
Cold filling is stiffer, so it's way easier to shape and cover with dough. This keeps it from sneaking out while you bake.