Stuffed Cheesecake Cookies (Print Version)
# Ingredients:
→ Cookie Dough Base
01 -
1 ½ teaspoons coarse salt
02 -
1 ¼ teaspoons fresh baking soda
03 -
1 ½ teaspoons baking powder
04 -
1 ⅔ cups (208g) strong bread flour
05 -
1 ⅔ cups (208g) soft, delicate cake flour
→ Wet Ingredients
06 -
2 large eggs at room temperature
07 -
1 cup (200g) pure granulated sugar
08 -
1 ¼ cups (225g) light brown sugar, packed with love
09 -
1 ¼ cups (284g) unsalted butter, softened to room temperature
10 -
2 teaspoons pure vanilla extract
→ Mix-ins
11 -
16 ounces (3 cups) chocolate chips
→ Creamy Filling
12 -
8 ounces cream cheese, perfectly softened
13 -
¼ cup confectioners' sugar, measured then sifted
# Instructions:
01 -
In a mixing bowl, sift together your bread flour, cake flour, salt, baking soda, and baking powder. This step makes sure the mixture is blended evenly and free of clumps. Set it to the side.
02 -
In a stand mixer with the paddle attachment, cream your softened butter along with both sugars until the mixture looks light and fluffy—like whipped goodness! This should take about 3–5 minutes, so don't rush it.
03 -
Reduce your mixer's speed to low and add the eggs, one by one, letting each mix in properly before adding more. Now drizzle in the vanilla extract and mix until everything just blends together.
04 -
Slowly mix the dry ingredients you prepared earlier into your butter mixture until it just comes together. Switch to a spatula and gently fold in the chocolate chips by hand. Chill the dough in the fridge for 4 hours or stick it in the freezer for an hour if you're in a hurry.
05 -
While the dough sets, whip up your softened cream cheese until it's completely smooth. Slowly mix in the confectioners' sugar and stir until you get a creamy, lump-free filling.
06 -
Heat your oven to 350°F. For each cookie, take about ¼ cup of dough and divide it into two pieces. Flatten one piece a little and create a small dent to hold about a teaspoon of cream cheese filling. Cover it with the second piece of dough and carefully seal the edges. Shape them thick, like hockey pucks, so they bake evenly.
07 -
Place your cookies on baking sheets and bake them for 15–17 minutes. They're ready when the tops are no longer shiny and turn beautifully golden. Let them cool completely on a wire rack before enjoying.
# Notes:
01 -
You can make the dough ahead of time and keep it chilled in the refrigerator for up to 3 days.
02 -
Use a cookie or ice cream scoop to get even portions.
03 -
All ingredients that need to stay cold should be fully at room temperature before starting.