Ingredients: |
Ingredients: Cheesecake Filling
8– ounces cream cheese, cubed
1/2 cup powdered sugar
Cookies
1 cup butter, room temperature
1 cup light brown sugar
1/4 cup granulated sugar
1 egg, plus 1 egg yolk
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 cups all purpose flour
2 cups semi-sweet chocolate chips
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Directions: |
Directions:Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and powdered sugar, mixing on medium speed for 1-2 minutes until smooth, scraping the sides of the bowl as necessary. Transfer the cream cheese mixture into a smaller bowl, and place in the refrigerator while you prepare your cookie dough.
Using the same mixing bowl and paddle attachment mix the butter, brown sugar, and granulated sugar together on medium speed for 2 minutes. Add in the egg, the egg yolk, vanilla, baking soda, and salt, mixing for 1 minute until combined, scraping the sides of the bowl as necessary.
Turn the mixer to low and add in the flour, mixing until just combined. Stir in the chocolate chips until evenly incorporated.
Using a medium (2- tablespoon) cookie scoop, portion out the dough. Flatten each dough ball into a flat circle. Scoop 2- teaspoons of the cold cream cheese mixture out and place each scoop in the center of the flattened dough. Form the dough into a ball around the cream cheese, making sure it’s sealed inside.
Place the cookie dough balls onto the baking sheet 2- inches apart and bake for 9 minutes, or until the edges are golden brown and the tops are just set.
Remove from the oven and allow the cookies to cool on the baking sheet for 2-3 minutes before transferring to a wire rack to cool completely. |
This recipe for Cheesecake Stuffed Chocolate Chip Cookies is from