Best 6 Cheesecake Stuffed Chocolate Chip Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES



Cheesecake-Stuffed Chocolate Chip Cookies image

This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.

Provided by Pam Lolley

Time 2h

Yield 24

Number Of Ingredients 12

1 (8 ounce) package cream cheese, at room temperature
½ cup powdered sugar
¾ cup salted butter, softened
¾ cup white sugar
¾ cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  • Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
  • Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
  • Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
  • Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
  • Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.

Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g

GIANT CHEESECAKE STUFFED CHOCOLATE THUMBPRINT COOKIES



Giant Cheesecake Stuffed Chocolate Thumbprint Cookies image

If you are looking for a "wowza" reaction at your next gathering, look no further than these giant cheesecake-filled (yes, you heard right!) double-chocolate cookies, inspired by the famous New York City bakery, Levain. The key to keeping these beauties thick and soft is twofold: First, make sure the butter and sugar are sufficiently creamed. Second, chill the dough completely before baking.

Provided by Zac Young

Categories     dessert

Time 2h50m

Yield 8 cookies

Number Of Ingredients 16

1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder (not Dutch process)
1/2 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon plus 1 pinch kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg plus 1 large egg yolk
2 teaspoons pure vanilla extract
6 ounces semisweet chocolate chunks (about 1 cup)
6 ounces white chocolate chips (about 1 cup)
1/2 cup white sanding sugar
6 ounces cream cheese, at room temperature
1/3 cup confectioners' sugar
1/2 teaspoon finely grated lemon zest

Steps:

  • Line 2 baking sheets with parchment. Whisk together the flour, cocoa powder, cornstarch, baking soda and 1/2 teaspoon salt in a medium bowl.
  • Combine the butter, brown sugar and granulated sugar in a large bowl and beat with an electric mixer on high until light and fluffy, 3 to 4 minutes. Reduce the speed to low, add the whole egg and beat until just combined. Add the vanilla and beat until just combined.
  • Add half the flour mixture and mix on low until combined. Add the remaining flour mixture and mix until just combined. Fold in the chocolate chunks and white chocolate chips. Put the sanding sugar in a shallow bowl or plate.
  • Scoop eight 1/3 cup-size balls of dough. Working with one at a time, shape each ball into a 1 1/2-inch-tall cylinder, then use your thumb to make a sturdy 1-inch-deep well that is about 1 inch across. Roll the dough in the sanding sugar to completely coat and place on the prepared baking sheets. Repeat with the remaining dough and sanding sugar, spacing out 4 cookies per sheet. Put the baking sheets in the freezer until the cookies are thoroughly chilled, 30 minutes to 1 hour. (If you do not have space in your freezer to accommodate both baking sheets, line a plate with parchment and place the cookie dough onto the plate to chill. Transfer to the prepared sheets once chilled.)
  • Preheat the oven to 375 degrees F. Just before the cookie dough is completely chilled, add the cream cheese to a medium bowl and beat with an electric mixer on medium speed to soften. Add the confectioners' sugar and beat until smooth, then add the remaining egg yolk, the lemon zest and the remaining pinch of salt and beat on medium speed until completely smooth, light and fluffy, 1 to 2 minutes. Spoon the cheesecake into the well of each cookie so that it comes just up to the top. (Alternatively, you can use a pastry bag or resealable plastic bag to fill the cookies.)
  • Bake the cookies until the cheesecake is set and the cookies are crispy on top, chewy in the middle and turning darker on the bottom, rotating the pans halfway through, 20 to 24 minutes. Let cool on the baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely, about 1 hour.

CHOCOLATE CHIP COOKIE CHEESECAKE



Chocolate Chip Cookie Cheesecake image

Our daughter first astounded us with her cooking talents when she made this cheesecake at 13 years of age. With a unique cookie crumb crust and extra-creamy filling, people think this dessert was made by a gourmet baker! -Kathleen Gualano, Cary, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 14 servings.

Number Of Ingredients 18

2 cups chocolate chip cookie crumbs (about 28 cookies)
3 tablespoons sugar
5 tablespoons butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1-1/4 cup sugar
3 tablespoons all-purpose flour
5 large eggs, lightly beaten
2 large egg yolks, lightly beaten
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup miniature semisweet chocolate chips
1 teaspoon grated orange zest
TOPPING:
1 cup sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon chocolate chip cookie crumbs

Steps:

  • In a large bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside., In another large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs and egg yolks; beat on low speed just until combined. Stir in sour cream and vanilla. Fold in chocolate chips and orange zest. Pour into crust. Place pan on a baking sheet. , Bake at 325° for 65-75 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. , In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Return to the oven for 8 minutes. Cool on a wire rack for 10 minutes. , Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Garnish with cookie crumbs.

Nutrition Facts : Calories 432 calories, Fat 25g fat (13g saturated fat), Cholesterol 149mg cholesterol, Sodium 201mg sodium, Carbohydrate 47g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

STUFFED CHOCOLATE CHIP COOKIES RECIPE BY TASTY



Stuffed Chocolate Chip Cookies Recipe by Tasty image

If there's one thing you can never have too many of, it's cookie recipes. And while we have nothing against a basic oatmeal raisin or sugar cookie, sometimes you just want to make something a bit more special. For that, there are these stuffed chocolate chip cookies. Imagine: Your favorite chocolate chip cookie stuffed with anything from caramel to peanut butter and topped with potato chips, pretzels, marshmallows, and sprinkles galore.

Provided by Claire Nolan

Categories     Desserts

Yield 8 large cookies

Number Of Ingredients 24

1 cup unsalted butter, 2 sticks
½ cup granulated sugar
1 ½ cups dark brown sugar
2 teaspoons vanilla extract
1 tablespoon greek yogurt
1 large egg
1 large egg yolk
2 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup milk chocolate chips
½ cup mini chocolate chips
1 tablespoon caramel, per cooking
1 tablespoon cookie butter, per cookie
1 tablespoon chocolate hazelnut spread, per cookie
1 tablespoon peanut butter, per cookie
¼ cup mini marshmallows
¼ cup chocolate caramel candy, chopped
¼ cup chocolate chips
¼ cup chocolate sandwich cookie, crushed
¼ cup white chocolate chip
¾ cup rainbow sprinkles
¼ cup pretzel, crushed
¼ cup potato chip, crushed

Steps:

  • In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
  • To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
  • Add the egg and egg yolk and beat again until fluffy and well-combined.
  • In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
  • Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
  • Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
  • Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
  • Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
  • To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
  • Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
  • Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
  • Cool on a cooling rack for 10 minutes before devouring!
  • Enjoy!

Nutrition Facts : Calories 803 calories, Carbohydrate 96 grams, Fat 43 grams, Fiber 3 grams, Protein 9 grams, Sugar 59 grams

CHOCOLATE COOKIE CHEESECAKE-STUFFED BROWNIES RECIPE BY TASTY



Chocolate Cookie Cheesecake-Stuffed Brownies Recipe by Tasty image

Here's what you need: nonstick cooking spray, unsalted butter, sugar, large eggs, vanilla extract, all-purpose flour, cocoa powder, baking soda, baking powder, salt, semisweet chocolate chips, cream cheese, chocolate sandwich cookies

Provided by Betsy Carter

Categories     Desserts

Yield 24 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
1 ½ cups unsalted butter, 3 sticks, melted
3 ¼ cups sugar, divided
7 large eggs, divided
2 tablespoons vanilla extract, plus 1 teaspoon, divided
2 ¼ cups all-purpose flour
2 cups cocoa powder
1 teaspoon baking soda
1 ½ teaspoons baking powder
2 teaspoons salt
3 cups semisweet chocolate chips
8 oz cream cheese, 1 package. softened
24 chocolate sandwich cookies

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a rimmed baking sheet with nonstick spray.
  • Combine the melted butter and 3 cups (600 g) of sugar in a large bowl and whisk to combine. Let sit for a minute to cool before adding the eggs, to avoid cooking them, then add 6 eggs and 2 tablespoons of vanilla and whisk to combine.
  • Sift in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until just combined.
  • Use a spatula to fold in the chocolate chips.
  • Pour the batter onto the prepared baking sheet, spreading to the edges with a spatula. Bake for 25 minutes, or until brownies appear be nearly fully cooked.
  • While the brownies are beginning to bake, beat together the cream cheese and the remaining sugar in a medium bowl with an electric hand mixer until there are no lumps.
  • Add the remaining egg and remaining teaspoon of vanilla, beating until evenly combined.
  • After 25 minutes, remove the brownies from the oven and use the bottom of a ¼-cup (60 ml) measuring cup to make 24 evenly spaced indentations in the brownies.
  • Carefully fill the indentations with cheesecake filling. Top each with a chocolate sandwich cookie.
  • Return to the oven for 15 more minutes, until the cheesecake filling is set.
  • Let cool, then cut into squares and serve.
  • Enjoy!

Nutrition Facts : Calories 394 calories, Carbohydrate 45 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, Sugar 27 grams

CHOCOLATE CHIP CHEESECAKE COOKIES



Chocolate Chip Cheesecake Cookies image

When eaten cold from the fridge, these are killer good!! Your friends and family will be super impressed!! For more great recipes, check me out at http://butmamaimhungry.blogspot.com

Provided by Country Cookin Mama

Categories     Drop Cookies

Time 25m

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 10

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
8 ounces cream cheese, softened
1 teaspoon vanilla
1 large egg
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F.
  • With an electric mixer cream butter and sugars until nice and creamy. Add cream cheese and continue to mix until all lumps are gone and it is nice and smooth. Add vanilla and egg and mix.
  • Slowly add flour, a little at a time. Add baking soda and salt and mix well, but not too much!
  • Turn off your mixer and add the chocolate chips, folding by hand with a rubber spatula.
  • Scoop cookie dough by the rounded tablespoon onto a cookie sheet; make sure they aren't too close though!
  • Bake in your oven for 9-11 minutes, I do mine for 10.
  • Cool on a rack and once they are all the way cool put into a plastic bag or container and keep in the fridge!
  • Since they have cream cheese in them you don't want them to spoil!
  • These are the best chocolate chip cookies ever! They stay nice and moist! Makes about 3 dozen.

Related Topics