Giant Cheesecake Stuffed Chocolate Thumbprint Cookies Recipes

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CHEESECAKE-STUFFED CHOCOLATE CHIP COOKIES



Cheesecake-Stuffed Chocolate Chip Cookies image

This is one of the most over-the-top chocolate chip cookies ever! So yummy with the slightly sweet cream cheese middle.

Provided by Pam Lolley

Time 2h

Yield 24

Number Of Ingredients 12

1 (8 ounce) package cream cheese, at room temperature
½ cup powdered sugar
¾ cup salted butter, softened
¾ cup white sugar
¾ cup firmly packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 tablespoons all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 3 baking sheets with parchment paper.
  • Beat cream cheese and powdered sugar together in a small bowl using an electric mixer on medium-high speed until thoroughly combined. Chill filling until ready to use.
  • Beat butter, white sugar, and brown sugar in a stand mixer fitted with a paddle attachment on medium speed until creamy, 1 to 2 minutes. Add eggs and vanilla extract, beating until blended, about 30 seconds.
  • Stir 2 1/4 cups plus 2 tablespoons flour, baking soda, and salt together in a small bowl; gradually add to butter mixture, beating on low speed, until just blended. Beat in chocolate chips until just combined. Refrigerate dough until chilled, about 30 minutes.
  • Use a medium, or 2-tablespoon, cookie scoop to place 8 scoops of the cookie dough on one of the prepared baking sheets, spaced 3 inches apart. Gently flatten each scoop to about 3 inches in diameter. Drop 2 teaspoonfuls of the cream cheese filling in the center of each cookie. Gently wrap the dough around the cream cheese and shape into a ball; press the cookies down slightly. Keep remaining dough and filling chilled.
  • Bake the first batch in the preheated oven until golden and set around the edges, 12 to 14 minutes. Let cookies cool on the baking sheet for 5 minutes. Transfer cookies to wire racks; let cool completely, about 15 minutes. Repeat with remaining dough and cream cheese mixture.

Nutrition Facts : Calories 263 calories, Carbohydrate 34.2 g, Cholesterol 41 mg, Fat 13.7 g, Fiber 1.2 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 203.2 mg, Sugar 23.2 g

CHEESECAKE THUMBPRINTS



Cheesecake Thumbprints image

These cookies are best eaten after they have been refrigerated overnight. Allow them to sit at room temperature for twenty minutes before serving.

Yield makes about 30

Number Of Ingredients 8

4 ounces cream cheese, room temperature
1/2 cup sugar
1/4 teaspoon salt, plus a pinch
2 large egg yolks
1 1/2 teaspoons sour cream
1/8 teaspoon pure vanilla extract
2 sticks (1cup) unsalted butter, room temperature
2 cups all-purpose flour

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Add 1/4 cup sugar and a pinch of salt, and beat until smooth, about 3 minutes. Add 1 egg yolk, sour cream, and vanilla; beat until smooth. Transfer to a small bowl, and refrigerate for about 30 minutes.
  • Preheat the oven to 350°F, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and remaining 1/4 cup sugar on medium speed until well combined, 1 to 2 minutes, scraping down the sides of the bowl as needed. Add remaining 1/4 teaspoon salt and egg yolk; beat to combine. With mixer on low speed, gradually add the flour, mixing until just combined.
  • Shape level tablespoons of dough into balls, and place on prepared baking sheets about 1 inch apart. Using the lightly floured end of a thick wooden spoon handle (or your thumb), make an indentation in the center of each ball.
  • Bake 10 minutes; remove from oven and make indentations again. Rotate sheets, return to oven, and bake until edges of cookies begin to turn golden, 7 to 9 minutes more. Transfer cookies to a wire rack to cool completely.
  • Using a small teaspoon, fill the center of each cookie with about 1 teaspoon creamcheese filling, mounding it slightly. Return cookies to the oven, and bake until the filling is firm, 7 to 8 minutes. Transfer cookies to a wire rack to cool completely. Refrigerate in an airtight container, layered between waxed or parchment paper, at least 4 hours before serving (cookies can be refrigerated overnight).
  • In a heatproof bowl set over (but not touching) simmering water, melt 2 ounces semisweet chocolate; let cool. Follow instructions for Cheesecake Thumbprints, adding melted chocolate to butter mixture along with the egg yolk and salt. Reduce the flour by 3 tablespoons, and whisk with 3 tablespoons Dutch-process cocoa powder before adding to the dough. (The edges of these cookies will be firm to the touch when baked)
  • The floured handle of a wooden spoon is pressed into each ball of cookie dough to make an indentation.
  • A rich cheesecake filling is added to the centers after the cookies are partially baked.

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