A classic chocolate chip cookie is good, but sometimes it seems like they’re missing something. Something like a cream cheese filling that will lend the cookies a bit of cheesecake flavor and make them even moister and chewier than they would be without the filling!
The cookie dough for this twist on a classic chocolate chip cookie is a fairly standard cookie dough. It even bakes up into tasty cookies on its own if you don’t want to go for the filling. The dough needs to be chilled before you work with it so it is easy to handle, then individual chunks of cookie dough are flattened into discs and packed with a cream cheese and white chocolate filling. These cookies are huge, but with good reason. The cream cheese filling is soft when you compare it to the firm cookie dough and it’s easiest to wrap the dough around it when you’re working with a fairly large amount. Not that I heard any complaints about cream cheese-filled chocolate chip cookies being too big from anyone I shared these with!
These cookies are real crowd-pleasers and very satisfying to eat – thanks in large part to their size! The cream cheese filling has a nice tang to it and it contrasts well with the sweet, chocolaty cookie dough. The centers of the cookies may sink a little bit after baking, but as long as you take your time when wrapping the dough around the filling, every cookie should have a well-defined layer of cream cheese at the center.
Cream Cheese-Stuffed Chocolate Chip Cookies
2 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 tbsp milk
1 tsp vanilla extract
2 cups chocolate chips
Cream Cheese Filling
6-oz cream cheese, room temperature
2-oz white chocolate, melted and cooled
2 tbsp sugar
1 tsp vanilla extract
First, make the cookie dough. In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and brown sugar until light. Beat in egg, milk and vanilla extract. With the mixer on low speed or by hand, blend in the flour mixture, stirring only until no streaks of flour remain. Stir in chocolate chips.
Divide dough into two equal parts. Place each on a sheet of wax or parchment paper and shape into a log. Wrap in paper and chill logs for 1-2 hours, until firm.
Make the cream cheese filling. Combine all filling ingredients in a medium bowl and mix at medium-high speed until smooth. Set aside.
Preheat oven to 350F. Line a baking sheet with parchment paper.
Remove dough logs from the fridge. Using a sharp knife, divide each log into eight even slices (total of 16 big slices of cookie dough).
Working with one piece of cookie dough at a time, flatten the dough into a 3-4-inch wide dish between your palms. Place about 1 tbsp cream cheese filling in the center of the dough, then pinch the sides of the dough together to seal. Work carefully so all the filling is sealed inside. Place on the baking sheet. Repeat with remaining dough.
Bake for 15-18 minutes, until cookies are golden brown around the edges. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.
Makes 16 big cookies.