Soft and chewy chocolate chip cookies with a surprise cheesecake center — the ultimate treat for cookie lovers!
🛒 Ingredients:
- 1 (16.5 oz) roll of chocolate chip cookie dough (store-bought like Pillsbury, or homemade if you prefer)
- 8 oz (1 block) cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
🔥 Instructions:
1️⃣ Prepare the Cheesecake Filling:
- In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Scoop small spoonfuls (about 1 to 1.5 teaspoons each) of the cheesecake filling onto a parchment-lined baking sheet.
- Freeze the dollops for at least 30 minutes, until firm.
2️⃣ Prepare the Cookie Dough:
- While the cheesecake filling is freezing, preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
3️⃣ Assemble the Cookies:
- Take a scoop of cookie dough (about 1 to 1.5 tablespoons).
- Flatten it slightly in your hand and place a frozen cheesecake ball in the center.
- Top with another small piece of cookie dough and seal the edges around the filling, rolling gently to form a ball.
4️⃣ Bake:
- Place the stuffed cookie dough balls a few inches apart on the prepared baking sheet.
- Bake for 12–14 minutes, or until the cookies are golden around the edges but still slightly soft in the center.
- (They’ll continue to set as they cool.)
5️⃣ Cool & Serve:
- Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
- Enjoy slightly warm for an extra gooey center!
🍴 Storage:
- Store in an airtight container in the fridge for up to 5 days.
- Warm slightly before eating if you love the gooey center!
✨ Tips & Variations:
- Make it homemade: If you want to make your own cookie dough, you can use your favorite chocolate chip cookie recipe.
- Add-ins: Toss in a few mini chocolate chips into the cheesecake filling for extra chocolatey bites.
- Holiday twist: Add a dash of cinnamon to the cheesecake mixture for a fall version!
