Cheesecake Stuffed Cookies

When it comes to desserts, few combinations are as universally adored as cookies and cheesecake. Cookies offer a delightful crunch with a soft, chewy interior, while cheesecake boasts a rich, creamy texture that melts in your mouth. Both treats have earned their spots as classic favorites, individually captivating dessert enthusiasts around the world. But what if you could merge these two beloved desserts into one extraordinary creation? Enter Cheesecake Stuffed Cookies—a decadent treat that combines the best of both worlds, delivering a satisfying burst of cheesecake filling encased in a delicious cookie exterior.

Indulge in the ultimate dessert with these irresistible Cheesecake Stuffed Cookies! Combining the chewy goodness of cookies with a creamy cheesecake filling, this recipe is perfect for any occasion. Learn how to create these delectable treats that will impress friends and family alike. With high-quality ingredients and simple steps, you’ll be enjoying these sweet delights in no time. Don’t miss out on this baking adventure! #CheesecakeCookies #DessertLovers #BakingFun #SweetTreats #YummyRecipes #CookieRecipe

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Ingredients

For the Cookie Dough:

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chocolate chips (optional)

For the Cheesecake Filling:

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon lemon juice (optional for tanginess)

Instructions

Prepare the Cheesecake Filling:

- In a medium mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

- Add the powdered sugar, vanilla extract, and lemon juice (if using). Mix until well combined.

- Chill the cheesecake filling in the refrigerator for 30 minutes to firm up.

Make the Cookie Dough:

- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

- Beat in the eggs one at a time and then stir in the vanilla extract.

- In a separate bowl, whisk together the flour, baking soda, and salt.

- Gradually mix the dry ingredients into the wet ingredients until just combined. If desired, fold in the chocolate chips.

Assemble the Cookies:

- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

- Take about 2 tablespoons of cookie dough and flatten it into a disc in your palm.

- Place about 1 teaspoon of the chilled cheesecake filling in the center and fold the dough around the filling, sealing it completely to form a ball.

- Repeat this process for all cookies, placing them on the prepared baking sheets spaced about 2 inches apart.

Bake:

- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.

- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

- Enjoy these delicious cheesecake stuffed cookies warm or at room temperature. They can be stored in an airtight container for up to a week (if they last that long!).

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: About 24 cookies