Step 1: Prepare the Cheesecake Filling
- Mix the Filling: In a mixing bowl, combine 8 oz of softened cream cheese, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice (if using).
- Blend Until Smooth: Using an electric mixer, beat the mixture until it is smooth and creamy. Scrape down the sides of the bowl as needed.
- Chill the Filling: Once combined, cover the bowl with plastic wrap and refrigerate the cheesecake filling while you prepare the cookie dough. This will help it firm up a bit, making it easier to scoop.
Step 2: Make the Cookie Dough
- Cream Butter and Sugars: In a large mixing bowl, beat together 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add 2 large eggs and 1 teaspoon of vanilla extract to the mixture. Beat until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in Chocolate Chips: Gently fold in 2 cups of semi-sweet chocolate chips using a spatula.
Step 3: Assemble the Cookies
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the Cheesecake Filling: Using a cookie scoop or a tablespoon, scoop out the cheesecake filling and place it onto a plate. You should have about 12-15 dollops.
- Chill the Cheesecake Mounds: Place the plate in the freezer for about 15-20 minutes to firm up the filling.
- Scoop the Cookie Dough: Once the cheesecake filling is chilled, scoop about 2 tablespoons of cookie dough and flatten it in your hand.
- Add the Cheesecake Filling: Place a chilled cheesecake mound in the center and wrap the cookie dough around it, sealing it completely. Repeat this process until all cookie dough and filling is used.
Step 4: Bake the Cookies
- Place on Baking Sheet: Arrange the stuffed cookies on the prepared baking sheet, leaving enough space between each one (about 2 inches).
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown but the centers are still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 5: Serve and Enjoy
- Serve Warm: For the best experience, serve the cookies warm. The melted chocolate and creamy cheesecake filling create a deliciously indulgent treat.
- Store Leftovers: Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week if you prefer chilled cookies.
Tips for the Best Cheesecake Stuffed Cookies
- Use Room Temperature Ingredients: Make sure your butter and cream cheese are at room temperature for easy mixing.
- Don’t Overbake: To ensure a gooey center, keep an eye on your cookies as they bake. They should be slightly underbaked in the center when you take them out.
- Customize the Fillings: Feel free to add chocolate chips or crushed nuts to the cheesecake filling for extra texture and flavor.
- Experiment with Flavors: Try using different extracts like almond or coconut for a unique twist on the traditional flavors.
Conclusion
These Cheesecake Stuffed Chocolate Chip Cookies are the perfect combination of two beloved desserts, resulting in a decadent treat that everyone will adore. Whether you’re making them for a special occasion or simply indulging yourself, these cookies are guaranteed to impress. Enjoy baking, and watch as these delightful treats disappear in no time!