Description
Decadent chocolate chip cookies with a surprise center of sweet cream cheese filling — soft, gooey, and perfect for satisfying any sweet tooth.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, mix melted butter, brown sugar, and granulated sugar until combined.
- Add the egg, egg yolk, and vanilla extract to the sugar mixture and beat until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.
- Fold in the chocolate chips.
- In a small bowl, mix cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth.
- Scoop about 1 tablespoon of cookie dough, flatten it slightly, and place a small spoonful of cream cheese mixture in the center.
- Top with another tablespoon of dough, seal the edges, and shape into a ball.
- Place the stuffed dough balls on the prepared baking sheet, leaving space between them.
- Bake for 11–13 minutes, or until the edges are golden brown and the centers are just set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Make sure cream cheese is cold when stuffing to make assembly easier.
- Cookies can be stored in an airtight container for up to 5 days.
- Freeze unbaked stuffed dough balls for up to 2 months; bake from frozen with an extra minute or two.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg