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Ultimate Chocolate Chip Cheesecake Cookies

chocolate chip cheesecake cookies - Tasty
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Make these soft, bakery-style chocolate chip cookies stuffed with a creamy, tangy cheesecake center. This recipe delivers an indulgent, melt-in-your-mouth dessert perfect for parties or satisfying a sweet craving.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Prepare the cheesecake filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Chill this mixture for at least 30 minutes.
  2. Make the cookie dough: In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, then mix in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  4. Assemble the cookies: Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your palm. Place a small teaspoon-sized ball of the chilled cheesecake filling in the center. Gently wrap the cookie dough around the filling, sealing it completely to form a ball.
  5. Place the dough balls on baking sheets lined with parchment paper, leaving space between them.
  6. Bake at 350 degrees F for 10 to 12 minutes, or until the edges are set but the centers are still slightly soft.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chill the cheesecake filling well; this makes it easier to handle and prevents it from leaking out during baking.
  • For a true bakery-style look, press a few extra chocolate chips onto the tops of the dough balls before baking.
  • You can make the cheesecake filling up to two days ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://delicerecipe.com/chocolate-chip-cheesecake-cookies/