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- 1 cup all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened to room temperature - 1/4 cup granulated sugar - 1/4 cup light brown sugar, packed - 1 large egg - 1 teaspoon pure vanilla extract - 1 cup semi-sweet chocolate chips - 8 oz cream cheese, softened to room temperature - 1/4 cup powdered sugar - 1/2 teaspoon pure vanilla extract Gather these ingredients before you start. Each one plays a key role in making these cookies special. The all-purpose flour gives the cookies their structure. Baking soda helps them rise, while salt enhances all the flavors. Softened butter makes the cookies rich and creamy. The sugars add sweetness. Granulated sugar keeps the cookie crisp. Light brown sugar adds moisture and flavor. The egg binds the dough together, and vanilla gives it a warm aroma. Don’t forget the chocolate chips! They add bursts of flavor in every bite. For the cheesecake filling, cream cheese is essential. It gives that rich, creamy taste. Powdered sugar sweetens it without adding grittiness. The extra vanilla adds a lovely touch, making every bite delicious. Now that you have your ingredients ready, let's dive into the fun part: making the cookies! You can find the Full Recipe to guide you through the process. Start by preheating your oven to 350°F (175°C). This is important for even baking. While the oven heats, line a baking sheet with parchment paper. This helps keep cookies from sticking and makes cleanup easy. In a medium mixing bowl, combine 8 oz of softened cream cheese, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract. Use a hand mixer or whisk to beat until the mixture is smooth and creamy. Once done, set it aside. This filling gives your cookies a rich flavor. In a large bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Make sure these dry ingredients are mixed well. In another bowl, cream 1/2 cup of softened unsalted butter with 1/4 cup of granulated sugar and 1/4 cup of packed light brown sugar. Beat until it's light and fluffy. Add in 1 large egg and 1 teaspoon of pure vanilla extract, mixing well. Gradually add the dry ingredients to the wet mixture. Stir until just combined. Be careful not to overmix; this keeps your cookies tender. Finally, gently fold in 1 cup of semi-sweet chocolate chips. Take a tablespoon-sized scoop of the cookie dough and flatten it in your hand. Place about 1 teaspoon of the cheesecake filling in the center. Carefully wrap the dough around the filling, rolling it into a ball. Repeat this with the rest of the dough and filling. Place the stuffed cookie balls on the prepared baking sheet. Space them a few inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes. You want the edges to be lightly golden, while the centers should still look soft. Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. For serving, arrange the cookies on a rustic board or a classic plate. You can lightly dust them with powdered sugar or drizzle melted chocolate on top for extra flair. Enjoy your delicious treats! To make soft cookies, avoid overmixing the dough. When you mix the wet and dry ingredients, stop as soon as they blend. The dough should look a little lumpy. This keeps the cookies tender and soft after baking. If you mix too much, your cookies can become tough. Remember, a little mixing goes a long way in cookie making! To keep your cookies fresh, store them in an airtight container. Place a piece of bread in the container to help keep them soft. The bread adds moisture, and your cookies stay chewy. You can also refrigerate them for a longer shelf life. Just make sure to let them come to room temperature before enjoying them again. For a beautiful display, arrange the cookies on a rustic wooden board or a classic white plate. Dusting them with powdered sugar adds a nice touch. If you want to impress guests, drizzle melted chocolate over the top. You can also serve them with a scoop of vanilla ice cream on the side. This adds a fun and delicious twist! For more details on how to make these treats, check out the Full Recipe. {{image_4}} You can boost the flavor of these cookies in fun ways. Adding nuts gives a nice crunch. Chopped walnuts or pecans work great. You can also use different types of chocolate. Try dark chocolate chips or white chocolate for a twist. Mixing flavors keeps things exciting. If you want a healthier treat, swap out regular sugar for a natural sweetener. Honey or maple syrup can work well. You can also use whole wheat flour instead of all-purpose flour. These changes can make the cookies a bit more nutritious while still tasting great. For those with dietary needs, you can easily adapt this recipe. Use gluten-free flour to make these cookies safe for people with gluten allergies. For a dairy-free option, consider using vegan cream cheese. With these small changes, everyone can enjoy cheesecake stuffed chocolate chip cookies. Don't forget to check the Full Recipe for all the details! Cheesecake stuffed chocolate chip cookies stay fresh for up to three days at room temperature. Place them in an airtight container to keep them soft. This way, you can enjoy their rich flavors without worrying about them drying out. If you want to store the cookies longer, put them in the fridge. They can last up to one week when sealed in an airtight container. Just remember to let them come to room temperature before eating. This helps restore their soft and gooey texture. Freezing cookies is a great way to save some for later. To freeze, place the cookies in a single layer on a baking sheet. Freeze them for about two hours until firm, then transfer them to a zip-top bag. They can stay fresh for up to three months. When you want a cookie, take one out and let it thaw at room temperature. If you want a warm treat, pop it in the microwave for a few seconds. Enjoy your delicious cheesecake stuffed chocolate chip cookies anytime! Yes, you can make these cookies ahead of time. Prepare the cookie dough and the cheesecake filling. Then, store each in separate airtight containers in the fridge for up to two days. When you are ready to bake, just form the cookies and fill them as directed. This way, you save time on busy days and still enjoy fresh cookies. For the best cheesecake filling, I recommend using full-fat cream cheese. It gives the filling a rich, creamy texture. Brands like Philadelphia work well, as they blend smoothly and taste great. Avoid low-fat or whipped cream cheese, as they may not hold up in the filling. To make these cookies extra chewy, try these tips: - Use brown sugar instead of white sugar. Brown sugar adds moisture. - Chill the cookie dough for at least 30 minutes before baking. This helps the cookies stay thick. - Do not overbake. Take them out when the edges are golden, and the center looks soft. These steps will help you achieve that perfect chewy texture. For the complete details on making these delightful cookies, check out the Full Recipe. You now have a detailed guide to make delicious cheesecake-filled cookies. From choosing the right ingredients to perfecting the dough, each step adds flavor and texture. Remember to check the baking time for that golden finish, and follow storage tips to keep leftovers fresh. Explore fun variations to suit your taste. Baking is an adventure, so enjoy every moment. Try this recipe and impress everyone with your sweet treats!

Cheesecake Stuffed Chocolate Chip Cookies

Indulge in the ultimate dessert with these Cheesecake Stuffed Chocolate Chip Cookies! Combining warm, gooey chocolate chip cookies with a creamy cheesecake filling, this treat is sure to impress. Perfect for parties or a sweet snack, these cookies are easy to make and simply irresistible. Get ready to satisfy your cravings and delight your taste buds. Click through for the detailed recipe and bring this deliciousness to your kitchen!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

1 large egg

1 teaspoon pure vanilla extract

1 cup semi-sweet chocolate chips

For the Cheesecake Filling:

8 oz cream cheese, softened to room temperature

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prepare for the cookies.

    Make the Cheesecake Filling: In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and 1/2 teaspoon of vanilla extract. Using a hand mixer or a whisk, beat the mixture until it is smooth and creamy. Once done, set it aside to firm up slightly.

      Prepare the Cookie Dough: In a separate large bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set this dry mixture aside as well.

        Cream the Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened butter with both the granulated sugar and brown sugar. Beat the mixture until it becomes light and fluffy, usually about 2-3 minutes.

          Add Egg and Vanilla: Incorporate the large egg and the remaining teaspoon of pure vanilla extract into the butter-sugar mixture. Mix well until fully blended.

            Combine Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture. Stir just until combined; be careful not to overmix to keep your cookies tender.

              Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the cookie dough using a spatula or wooden spoon. Ensure that the chocolate chips are evenly distributed throughout the dough.

                Assemble the Cookies: Take a tablespoon-sized scoop of cookie dough and flatten it slightly in your palm. Place approximately 1 teaspoon of the cheesecake filling in the center. Carefully wrap the cookie dough around the filling, rolling it into a ball. Repeat this for all remaining dough and cheesecake filling.

                  Bake the Cookies: Transfer the stuffed cookie balls onto the prepared baking sheet, ensuring they are spaced a few inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden but the centers still appear soft.

                    Cool and Serve: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 35 minutes | Servings: 12 cookies

                        - Presentation Tips: For an impressive serving suggestion, arrange the cookies on a rustic wooden serving board or a classic white plate. Lightly dust them with powdered sugar for a delicate finish. For an extra touch of flair, consider drizzling melted chocolate over the top before serving!