Let’s Get Baking: The Ingredients You’ll Need

For the Cheesecake Filling:

• 8 oz (225g) cream cheese, softened to room temperature
• 1/4 cup (50g) granulated sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon vanilla extract
• Pinch of salt

For the Chocolate Chip Cookie Dough:

• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (226g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (165g) packed brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (350g) semi-sweet chocolate chips, plus extra for topping
  

  
  The Method: Creating Your Cheesecake Stuffed Cookies

  Step 1: Prepare the Cheesecake Filling

  1. In a medium bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes.
  2. Add the flour, vanilla extract, and salt, beating until completely incorporated.
  3. Transfer the mixture to a sheet of plastic wrap, shape into a rough log, and wrap tightly.
  4. Freeze for at least 1 hour until firm. This makes it much easier to handle when stuffing the cookies.

  Step 2: Make the Cookie Dough

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes. Don’t rush this step—it’s crucial for creating the right texture.
  3. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Over-mixing can lead to tough cookies, so be gentle.
  5. Fold in the chocolate chips, reserving a handful for topping the cookies.
  6. Cover the dough and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much during baking.

  Step 3: Assemble and Bake

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Remove the cheesecake filling from the freezer and cut into 24 equal portions.
  3. Scoop about 2 tablespoons of cookie dough and flatten it in your palm.
  4. Place a portion of cheesecake in the center, then top with another flattened portion of cookie dough.
  5. Seal the edges by pinching them together, then gently roll into a ball. Make sure there are no cracks where the cheesecake could leak out during baking.
  6. Place the stuffed cookie balls on the prepared baking sheets, leaving about 3 inches between each cookie.
  7. Press a few additional chocolate chips on top of each cookie for that perfect bakery look.
  8. Bake for 13–15 minutes, until the edges are golden but the centers still look slightly underdone.
  9. Let the cookies cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.