Cheesecake-Stuffed Chocolate Chip Cookies

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Imagine biting into a warm chocolate chip cookie, only to find it stuffed with a creamy cheesecake filling. These cookies are an exciting treat that combines both flavors, making them perfect for dessert lovers. You’ll enjoy the sweet and rich taste without the usual dairy ingredients. Get ready to impress your friends and satisfy your sweet tooth with this delicious recipe.

Tool Requirements

To make cheesecake-stuffed chocolate chip cookies, you’ll need a few key tools. First, gather your mixing bowls. Having a couple of sizes will help when combining ingredients.

Next, grab a measuring cup and spoons for accuracy. You want your measurements just right for perfect cookies.

A stand mixer or hand mixer will make mixing easier. If you don’t have one, a good whisk will also work.

You’ll need a spatula for scraping down the sides of the bowl. This ensures all ingredients are well mixed.

Don’t forget a baking sheet lined with parchment paper. This will prevent sticking and help cookies bake evenly.

A cookie scoop can be handy if you want uniform sizes for your cookies.

Finally, a cooling rack is great for letting the cookies cool down after baking. This way, they maintain their shape and taste.

Having these tools ready will make your baking experience smooth and enjoyable.

Preparing The Ingredients

To make cheesecake-stuffed chocolate chip cookies, you’ll need some key ingredients. Start by gathering all-purpose flour, baking soda, and salt. These will help form the base of your cookie dough.

For the cookie flavor, you’ll need brown sugar, granulated sugar, and vanilla extract. Don’t forget the chocolate chips; they add a nice sweetness.

Next, prepare the cheesecake filling. Grab plant-based cream cheese and sweetener. A bit of vanilla extract works well here too. This filling is what makes the cookies special.

Make sure to measure everything accurately. This helps in getting the right texture and taste. Have your ingredients ready and at room temperature to mix easily.

Before you start mixing, preheat your oven to the right temperature. This ensures your cookies bake evenly. It’s also a good idea to line your baking sheets with parchment paper for easy cleanup later.

Now that you know what you need, you’re all set to start making these delicious treats. Happy baking!

Variations To Try

• You can switch up the filling in your cheesecake-stuffed cookies. Try different flavors like strawberry, mango, or lemon. Each will give a unique twist!
• Mix in some chocolate chips or nuts into the cookie dough for extra texture. Walnuts or almonds can add a nice crunch.
• If you like a little spice, add a pinch of cinnamon or vanilla extract to your dough. This will enhance the flavor without being overwhelming.
• For a fun twist, use brownie dough instead of traditional cookie dough. The chocolatey richness pairs well with cheesecake.
• You could also make mini versions. Just use smaller scoops of dough and filling. These bite-sized treats are perfect for sharing.
• Try drizzling some chocolate sauce or a sprinkle of sea salt on top before baking. It makes the cookies look great and taste even better.
• Experiment with different baking times. A slightly underbaked cookie gives a chewy texture, while a longer bake results in a crispier treat.

Storage Tips

• To keep your cheesecake-stuffed chocolate chip cookies fresh, store them in an airtight container. This helps maintain their texture and flavor.
• If you plan to eat them within a few days, keep them at room temperature. Make sure they are away from direct sunlight and heat.
• For longer storage, place them in the fridge. They can last up to a week when chilled. Just remember to bring them to room temperature before enjoying for the best taste.
• If you want to keep them even longer, consider freezing. Wrap each cookie tightly in plastic wrap, and then store them in a freezer-safe bag. They can last up to three months.
• When you’re ready to eat frozen cookies, let them thaw in the fridge overnight. You can also warm them up in the microwave for a few seconds to regain warmth.
• Avoid stacking them unless you place parchment paper between layers. This prevents sticking and keeps them looking nice.

Cheesecake-Stuffed Chocolate Chip Cookies

Are you looking for easy, cheesecake-stuffed chocolate chip cookies? Look no further! This is an easy, chocolate chip cookie recipe you can make in less than 60 minutes. Moreover, this is a homemade, vegan cookie recipe as well, which makes it suitable for everybody.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 15 cookies

Calories 170 kcal

Ingredients

  

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For the cookie dough:

• 1 1/2 cups of all-purpose flour
• 1/2 teaspoon of baking soda
• 1/4 teaspoon of salt
• 1/2 cup of brown sugar
• 1/4 cup of granulated sugar
• 1/2 cup of plant-based butter softened
• 1 teaspoon of vanilla extract
• 1 cup of chocolate chips

For the cheesecake filling:

• 1/2 cup of plant-based cream cheese softened
• 1/4 cup of granulated sugar or preferred sweetener
• 1 teaspoon of vanilla extract

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Instructions

 

• Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper for easy cleanup.
• Measure out 1 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Combine them in a medium bowl and stir until well mixed.
• In another bowl, cream together 1/2 cup of brown sugar, 1/4 cup of granulated sugar, and 1/2 cup of softened plant-based butter until smooth. Add 1 teaspoon of vanilla extract and mix well.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in 1 cup of chocolate chips, ensuring they are evenly distributed throughout the dough.
• In a small bowl, mix 1/2 cup of plant-based cream cheese, 1/4 cup of granulated sugar or preferred sweetener, and 1 teaspoon of vanilla extract until smooth.
• Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Add a small dollop (about 1 teaspoon) of the cheesecake filling in the center. Top with another tablespoon of cookie dough, sealing the edges to encase the filling. Place the stuffed cookie dough balls on the prepared baking sheet, spacing them evenly.
• Bake for 12-15 minutes or until the edges are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition

Calories: 170kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.