And of course make sure to check out my Favorite Chocolate Chip Cookie Recipe and my Perfect Cheesecake! You won’t be disappointed!
Cheesecake Stuffed Chocolate Chip CookiesIngredients for Cheesecake Stuffed Chocolate Chip CookiesHow To Stuff the Cookies With Cream CheeseHow To Make Your Cookies Bakery Worthy!Do Cream Cheese Filled Cookies Need To Be Refrigerated?Get the Recipe
I feel like these cookies are the answer to my dessert dreams. I love cheesecake so much and have the BEST Cheesecake Recipe here on my site, but cheesecake requires a bit of time. It bakes for almost an hour, and then it has to chill completely…so while it’s an amazing make ahead dessert for entertaining, it’s not an instant gratification-type sweet treat. Enter Cheesecake Stuffed Cookies.
Cream Cheese: The trick to making the cheesecake filling is keeping the cream cheese cold. SO start this recipe with cold, cubed cream cheese. It will mix up just fine, you don’t have to worry if there are any small lumps, and it will save you chill time! Powdered Sugar: You want the cheesecake filling to be sweet, and the easiest way to do this is powdered sugar! I don’t recommend using granulated, as it will be grainy in the filling. Butter: I always use salted butter, unless otherwise specified. I know this is a little taboo when it comes to baking experts, but I honestly just prefer it. If you are sensitive to salt, absolutely use unsalted, or go ahead and leave out the added salt in the cookie dough! Light Brown and Granulated Sugar: These are both standard ingredients in chocolate chip cookies! Pack the light brown sugar when you are measuring it! One Egg PLUS an Egg Yolk: This is a trick I use when I’m making cookies that I want to be on the thicker side. The extra yolk gives a slight richness to the dough, while adding a little more moisture, but not too much. Vanilla: I always use Pure Vanilla Extract. The flavor can’t be matched! All Purpose Flour: Don’t worry about mixing flours for this recipe. The texture comes from the crisp edges of the cookie and the soft cream cheese filling. Salt and Baking Soda: These are two more standard cookie ingredients. Like I said above, if you are sensitive to salt, and are already using salted butter you can omit the extra salt in the recipe. I am a salty girl, though, which is why I include it!
The short answer is yes. The long answer is, I actually don’t. Ugh I know. I just don’t like cold cookies!! I will say, though cookies usually don’t last more than a day or so in my house, so I don’t worry too much about spoiling. But if these are going to be around for a few days I would err on the side of caution and pop them in the fridge in a zip-top bag. You can easily heat them up in the microwave for a few seconds to warm them up again.
More Stuffed Cookie Recipes
Brownie Stuffed Chocolate Chip Cookies Cookie Dough Stuffed Chocolate Chip Cookies Crispy Bits Chocolate Chip Cookies
More Cheesecake Recipes
Sugar Cookie Cheesecake Chocolate Cheesecake Instant Pot Cheesecake Boston Cream Pie Cheesecake
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12– ounces cream cheese, cubed 3/4 cup powdered sugar
Cookies
1 cup butter, room temperature 1 cup light brown sugar 1/4 cup granulated sugar 1 egg, plus 1 egg yolk 2 teaspoons vanilla 1 teaspoon baking soda 1 teaspoon kosher salt 2 1/2 cups all purpose flour 2 cups semi-sweet chocolate chips
I will say, I have made these and kept them at room temperature overnight and they were fine!
