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I stumbled upon these incredible Cream Cheese Filled Cookies during my cooking experiments, and they've become my go-to treat. Everyone's eyes widen when they bite into one and find that smooth cream cheese surprise tucked inside the soft chocolate chip cookie exterior. I can't help but smile watching friends puzzle over how that velvety center got in there.
Why These Are So Wonderful
I tweaked this recipe for ages in my home. The cookie shell has this amazing soft bite with subtle caramel undertones from the brown sugar, and there's that dreamy cheese center waiting inside. My kids constantly ask for these treats, and everyone wants my recipe when I show up with them at gatherings. They're actually pretty enjoyable to make too.
Your Grocery Needs
- Cream Cheese: Use the solid block type with full fat. Any brand works but avoid the whipped stuff.
- Powdered Sugar: Just a half cup gives the filling its perfect sweetness.
- Butter: You'll need three quarters cup unsalted that's been sitting out to soften.
- Brown Sugar: Half cup creates those lovely caramel flavors.
- Regular Sugar: Another half cup helps everything taste just right.
- Flour: Two and a quarter cups all purpose is all you need.
- Cornstarch: My little trick - one tablespoon makes them wonderfully tender.
- Egg: One large egg does the job.
- Vanilla: One teaspoon of pure extract.
- Chocolate Chips: One and a half cups of whatever kind you like best.
Cooking Time
- First Tackle the Center
- Whip cream cheese and powdered sugar until completely smooth. Scoop little mounds onto wax paper then stick them in the freezer until they're firm.
- Cookie Wonder
- Cream your butter with both sugars until it's pale and fluffy. Throw in your egg and vanilla then work in dry ingredients and chocolate chips until you've got a proper dough.
- Stuffing Stage
- Form dough into balls create a little divot push in the frozen filling and close it up good.
- Wrap It Up
- Give them a quick chill then bake at 350°F for roughly 12 minutes till they're golden brown. Don't move them - let them cool right on the baking sheet.
My Baking Tips
Don't rush the freezing of that filling - it must be rock hard before you start the stuffing step. If your cookie dough gets sticky, cool it in the fridge for a while. I always put the ready-stuffed cookies back in the freezer before baking - they don't spread as much that way.
Try New Versions
I've used Nutella as filling sometimes and it's amazing too. My little ones go crazy when I mix crushed Oreos into the dough. For special times I'll color the filling or add holiday sprinkles to the mix. You can really play around with this base idea.
Storage Advice
You can keep these cookies in a sealed container on your counter for about 5 days. Stick them in your fridge and they'll stay good even longer, maybe 10 days. I like making huge batches, wrapping each cookie separately, and freezing them for when friends drop by unexpectedly.
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Tasty Serving Ideas
These cookies taste best when they're still a bit warm with some cold milk on the side. They're always the first to vanish at bake sales and cookie exchanges. I wrap them in cute boxes for Christmas presents and constantly get asked when I'll be making the next batch.
Helpful Kitchen Gear
A stand mixer makes both the filling and dough super easy, but you can use a hand mixer too. You'll definitely want good cookie sheets with parchment paper. I couldn't live without my cookie scoop for making even balls. A good flexible spatula helps get all that filling properly combined.
Frequently Asked Questions
- → What’s the purpose of freezing the cheesecake?
- Freezing makes it firm, easier to wrap in dough, and stops it from leaking out while baking.
- → How do I store these treats?
- Pop them in the fridge for up to 10 days or keep them at room temperature for 5 days in a sealed container.
- → Why chill cookie dough before baking?
- It helps the cookies hold their shape and stops them from spreading too flat during baking.
- → Can I prep filling and dough early?
- Absolutely! Chill the dough and keep the filling frozen until you’re ready to bake them together.
- → Why use different chocolate chip sizes?
- Mini chips fit the small gaps, spreading chocolate evenly through every bite.