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Combine two beloved snacks into one - Chocolate Chip Cookies With Cheesecake Centers! Tuck smooth cheesecake filling inside soft chocolate chip cookies for an amazing treat. Perfect for cookie lovers and cheesecake fans alike.
Benefits of These Treats
Enjoy two desserts in one mouthful. The fluffy cookie exterior with rich cheese middle makes them stand out from ordinary cookies. They're showstoppers at gatherings - folks will beg for your secret. They're quicker than preparing actual cheesecake but deliver that same delicious flavor.
Ingredients List
- Cream Cheese: Chilled but pliable
- Powdered Sugar: Creates creamy filling
- Butter: Softened for easier blending
- Brown Sugar: Gives cookies moisture
- White Sugar: Standard granulated
- Egg: One complete
- Extra Yolk: Adds chewiness
- Vanilla: Genuine extract preferred
- Baking Soda: For proper rising
- Salt: Tiny amount
- Flour: All-purpose
- Chocolate Chips: Semi-sweet works best
Preparation Steps
- Preheat Oven:
- Set to 375°. Line baking tray with parchment.
- Prepare Filling:
- Whip cream cheese with powdered sugar until creamy. Chill in refrigerator.
- Begin Cookie Base:
- Cream butter with both sugars for 2 minutes until light.
- Incorporate Liquids:
- Add egg, yolk, vanilla, baking soda, salt. Blend 1 minute until combined.
- Complete Dough:
- Gradually add flour. Fold in chips. Don't overmix.
- Form Cookies:
- Take dough portion, press flat, add cheese mixture in center. Fold dough over filling, secure edges completely.
- Cook:
- Arrange cookies on sheet with gaps between. Bake 9 minutes until edges become golden.
- Rest:
- Leave on tray 2-3 minutes. Transfer to cooling rack until completely cooled.
What Makes Them Special
Can't decide between cookies and cheesecake? You don't need to anymore. Every bite delivers soft cookie exterior and velvety cheese center. They're ideal when you want something fancy but still crave comfort sweets.
Ingredient Notes
Make sure your cream cheese stays cool for proper filling. Go with actual butter, not margarine. The sugar combo creates the perfect cookie texture. That second yolk makes them wonderfully chewy. Authentic vanilla tastes significantly better than imitation. Quality chocolate chips really do matter.
Success Tips
They're straightforward if you stick to the instructions. Keep your filling chilled while working on the dough. Use consistent scoops for uniform cookie size. Wrap dough completely around filling to prevent leakage. If they come out misshapen, just nudge the edges with a spoon to fix them.
Professional Appearance
Stick additional chips on top when they're fresh from the oven. This makes them prettier and boosts the chocolate flavor. Adjust their shape immediately after baking - you can't do it once they've cooled. Let them firm up before moving or they'll fall apart.
Storage Advice
Store them in the fridge because of the cream cheese inside. They'll probably vanish quickly anyway - they're too tasty! Want to warm them up? Pop them in the microwave for a few seconds. Place wax paper between layers when storing so they won't stick together.
Handy Pointers
Let your butter soften but keep cream cheese cool. Don't overwork the dough or you'll end up with tough cookies. Make sure edges are well-sealed to contain the filling. Check them early while baking - better slightly underdone than burnt. Wait before eating or the hot filling might burn your mouth.
Frequently Asked Questions
- → Where should they go?
Pack them up in an airtight container and store them in the fridge. They'll keep well for about five days. Avoid leaving them at room temperature. Chilled is better!
- → Need a wheat-free option?
You can use gluten-free flour blends. Check the instructions on your flour package. Start by testing a small batch to adjust timing. They’ll still turn out tasty!
- → How long are they good?
If refrigerated, they'll stay fresh up to five days (that’s if you don’t finish them earlier!). Wrap them tightly for best results or freeze for longer storage.
- → Can the dough be saved?
Roll the dough into balls and freeze them. Bake directly from frozen; just add a few extra minutes. Skip defrosting, and they’ll work just fine!
- → No fancy mixer?
That's okay! A hand mixer or even mixing by hand will do. Just be ready to spend a little more time and muscle, but the result’s still delicious.
- → Why are they flattening out too much?
Chill the dough a little longer before baking. Make slightly larger dough balls, check the oven’s temperature, and don’t melt the butter beforehand. Keep space between cookies too!
- → Why is the filling oozing out?
Make sure to seal the dough well around the filling. Keep the cheesecake center cold, don’t overstuff, and pinch everything together tightly before putting them in the oven.
- → How to take them somewhere?
Keep them cool while transporting. Use parchment paper between layers to prevent sticking. Carry a couple of extra ones to share quickly. They'll be a hit!
- → Want a quicker version?
Use store-bought cookie dough and pre-made cream cheese filling. Make smaller cookies to speed things up, and watch them carefully in the oven to avoid overbaking!
- → Can they taste different?
Change up the flavors by mixing in various chocolate chips, adding cinnamon, or even throwing in nuts. You could try fruity fillings to shake things up too!
- → Why do they look plain?
Roll dough balls in sugar before baking or add sprinkles on top. Drizzle melted chocolate after baking. Even press fresh chocolate chips on top before going into the oven!
- → Sticky dough trouble?
Pop the dough in the fridge longer, dust your hands lightly with flour, and handle it as little as possible. Work quickly while it’s still chilled.
Conclusion
Love these? You'd also enjoy brownies with cheesecake swirls. Or try making red velvet cookie cups stuffed with cream. Both options hide tasty surprises inside too!