Cheesecake Stuffed Chocolate Chip Cookies (Print Version)
# Ingredients:
01 -
1 roll (approximately 450–510 g) chocolate chip cookie dough, refrigerated
02 -
4 oz (113 g) cream cheese, softened
03 -
1/4 cup (50 g) granulated sugar
04 -
1 egg yolk
05 -
1/2 teaspoon vanilla extract (optional)
# Instructions:
01 -
Combine softened cream cheese, sugar, egg yolk, and optional vanilla extract in a medium bowl. Mix until smooth and creamy. Refrigerate for 10–15 minutes until slightly firm.
02 -
Slice the cookie dough into 12 equal portions. Flatten half the portions into discs and place on a parchment-lined baking sheet.
03 -
Place 1 teaspoon of chilled cheesecake filling onto the center of each dough disc. Flatten the remaining dough portions, place one over each base, and seal the edges to enclose the filling completely.
04 -
Preheat oven to 175°C (350°F). Bake cookies for 12–14 minutes until edges are golden and centers are just set. Avoid overbaking.
05 -
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or refrigerate for a firmer texture.
# Notes:
01 -
Best stored in an airtight container in the refrigerator for up to 5 days.
02 -
To freeze unbaked cookies: Assemble as directed, freeze until solid, then store in a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.
03 -
To freeze baked cookies: Let cool completely before freezing. Reheat in the oven or microwave before serving.