Cookies with creamy surprise inside (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 1/4 cups all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1 cup unsalted butter, softened
04 -
1/2 cup granulated sugar
05 -
1 cup packed brown sugar
06 -
1 teaspoon salt
07 -
2 teaspoons vanilla extract
08 -
2 large eggs
09 -
2 cups chocolate chips
→ Cheesecake Filling
10 -
8 oz cream cheese, softened
11 -
1/4 cup granulated sugar
12 -
1 egg yolk
13 -
1 teaspoon vanilla extract
# Instructions:
01 -
Get your oven nice and hot at 350°F (175°C). Line your baking sheets with parchment paper so the cookies don't stick.
02 -
In a bowl, whisk the flour and baking soda together. Nothing fancy here, just make sure they're well mixed.
03 -
In a large bowl, beat the softened butter, both sugars, salt, and vanilla until it's creamy and looks like a fluffy cloud. This might take a few minutes but it's worth it!
04 -
Mix in the eggs one at a time. Make sure the first one is completely mixed in before adding the second.
05 -
Gradually add the flour mixture to your butter mixture until just combined - don't overdo it! Then fold in all those chocolate chips. Try not to eat too much raw dough (though we know it's tempting).
06 -
In another bowl, mix the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy. This is your cheesecake center, so make sure it's silky smooth.
07 -
Take a spoonful of cookie dough and flatten it in your palm. Add a dollop of cheesecake filling to the center, then cover with another flattened spoonful of dough. Pinch the edges to seal in all that cheesecake goodness.
08 -
Place your stuffed cookie bombs on the baking sheets, leaving about 2 inches between them. Bake for 12-15 minutes until they're golden brown around the edges but still soft in the center.
09 -
Let the cookies rest on the baking sheet for about 5 minutes (they need to set up a bit), then move them to a cooling rack. Try to wait until they're not burning hot before diving in!
# Notes:
01 -
These cookies are actually better the next day after the flavors have had time to mingle.
02 -
Store in an airtight container in the fridge for up to 5 days - if they last that long!
03 -
You can freeze the assembled but unbaked cookies and bake them straight from frozen (just add 2-3 minutes to the cooking time).
04 -
Feel free to switch up the chocolate chips - dark, milk, white, or a combination all work great.