Why Do My Cookies Spread Too Much?

This is one of the most common issues! Cookies spread when the dough is too warm or soft. What’s the solution? Chill the cookie dough for at least 30 minutes before baking. If you live in a warm climate, you may even need to chill the cookie sheet for a few minutes before popping it into the oven.

Can I Use Store-Bought Cookie Dough?

Is it possible to skip making the dough from scratch? Yes, you can! Store-bought dough can save time, but homemade dough offers more control over flavors and textures. If you opt for ready-made dough, choose a high-quality brand and ensure it's firm enough to seal the cheesecake filling properly.

How Do I Prevent Cheesecake Filling From Leaking?

Does your filling tend to ooze out? This happens if the cookie dough isn’t sealed well around the cheesecake center. To fix this: Use chilled or frozen filling to make sealing easier. Roll the dough ball in your hands to smooth out any seams.

Can I Make the Recipe Gluten-Free?

Is a gluten-free version possible? Absolutely! Substitute all-purpose flour with a gluten-free flour blend. Ensure the cheesecake filling ingredients, like cream cheese, are certified gluten-free as well. The result is just as indulgent and delicious.

Cheesecake-Stuffed Chocolate Chip Cookies Recipe

Description

Soft, gooey chocolate chip cookies with a rich cream cheese center—these Cheesecake-Stuffed Chocolate Chip Cookies are the ultimate dessert! Perfect for parties, family gatherings, or satisfying your sweet tooth, these indulgent cream cheese-filled cookies are a must-try treat.

Ingredients

Scale

For the Cookie Dough:

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 ½ cups semi-sweet chocolate chips

For the Cheesecake Filling:

8 ounces cream cheese, softened
¼ cup granulated sugar
½ teaspoon vanilla extract

Instructions

Prepare the Cheesecake Filling:
- In a mixing bowl, beat the cream cheese, sugar, and vanilla until smooth.
- Scoop 1-teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes.
Make the Cookie Dough:
- Preheat oven to 350°F (175°C).
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a separate bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract. Gradually mix in the dry ingredients.
- Fold in the chocolate chips.
Assemble the Cookies:
- Scoop 2-tablespoon-sized portions of cookie dough and flatten slightly.
- Place a frozen cheesecake filling portion in the center, then wrap the dough around it, sealing completely.
- Place cookies on a baking sheet lined with parchment paper, spacing them 2 inches apart.
Bake:
- Bake for 12-14 minutes, or until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Notes

For a gooier texture, slightly underbake the cookies.
Store in an airtight container in the refrigerator for up to 5 days.
Warm in the microwave for 10-15 seconds before serving for a fresh-out-of-the-oven experience.

Prep Time: 25 minutes
Cook Time: 14 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: Cheesecake-Stuffed Chocolate Chip Cookies, Cream cheese-filled cookies, Creamy chocolate chip cookies, Cheesecake cookies, Stuffed cookies