Melty Bliss Bombs: Cheesecake-Stuffed Chocolate Chip Cookies
Indulgent chocolate chip cookies with a surprise cheesecake center—crispy on the outside, creamy and melty on the inside. These stuffed cookie bombs are the ultimate dessert indulgence!
Equipment
- Mixing bowls
- Electric mixer
- Baking sheet
- Parchment paper
- Spoon or Scoop
- Oven
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
For the Cookie Dough
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups chocolate chips semi-sweet or dark
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, beat cream cheese, sugar, and vanilla until smooth. Scoop into 12 small dollops on a tray and freeze until firm (about 20 minutes).
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla; beat to combine. Then mix in flour, baking soda, and salt until a dough forms. Stir in chocolate chips.
- Scoop about 2 tablespoons of cookie dough. Flatten it, place a frozen cheesecake ball in the center, and cover with more dough, sealing edges.
- Place on the prepared baking sheet, spacing cookies at least 2 inches apart.
- Bake for 11–13 minutes or until golden at the edges but soft in the center. Cool slightly before serving.
Notes
For a gooier center, slightly underbake and let the cookies sit for a few minutes after baking. Freeze extras for future cookie cravings!