Description
Indulge in the best of both worlds with these incredible Cheesecake Stuffed Cookies. A chewy, golden cookie exterior hides a luscious, tangy cheesecake filling for a delightful surprise in every bite.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz (1 block) full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice (optional)
Instructions
- Prepare Cheesecake Filling: In a medium bowl, beat softened cream cheese, powdered sugar, and lemon juice until smooth. Scoop into 1-tablespoon portions, place on parchment, and freeze for 30 minutes until firm.
- Cream Butter and Sugars: In a large bowl, beat softened butter with granulated and brown sugars until light and fluffy (2-3 minutes).
- Add Wet Ingredients: Beat in eggs one at a time, then stir in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Wet and Dry: Gradually add dry ingredients to wet, mixing on low speed until just combined. Do not overmix.
- Stuff Cookies: Take 2 tablespoons of cookie dough, flatten into a disc. Place one frozen cheesecake ball in the center. Wrap dough around the cheesecake, pinching to seal completely. Roll into a smooth ball. Repeat for all cookies.
- Chill Stuffed Cookies: Place stuffed cookie dough balls on a parchment-lined baking sheet and chill for at least 30 minutes.
- Bake: Preheat oven to 375°F (190°C). Arrange chilled cookies 2 inches apart on a baking sheet. Bake for 10-12 minutes, until edges are golden and centers are slightly soft.
- Cool: Let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 30 mins
- Cook Time: 12 mins