Cheesecake Stuffed Cookies!
These chocolate chip cookies are stuffed with a cheesecake surprise!
RECIPE:
Ingredients
FILLING:
8 oz cream cheese softened (224g)
3/4 cup powdered sugar (90g)
1/2 teaspoon vanilla extract
Cookies
1 cup unsalted butter softened to room temperature (226g)
1/2 cup sugar (100g)
1 cup brown sugar tightly packed (200g)
2 large eggs room temperature
1 teaspoon vanilla extract (5ml)
3 cups all-purpose flour (380g)
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips (170g), plus additional for topping
⅓ cup mini chocolate chips (56g)
Instructions
Filling
00:00 Introduction
00:24 Prepare the filling first by stirring together cream cheese, powdered sugar, vanilla extract until smooth and creamy.
00:47 Scoop the filling by level 1 Tablespoon and drop on a plate or baking sheet lined with wax paper. Place in the freezer while you prepare cookie dough.
Cookies
01:10 In the bowl of a stand mixer (or in large bowl using electrical mixer), cream together butter and sugars until light and fluffy. Scrape sides of bowl.
01:37 Add eggs and vanilla extract. Beat until well-combined.
01:50 In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
02:06 Gradually add dry ingredients to wet, stirring until well-combined.
02:23 Fold in chocolate chips.
02:39 Transfer dough to the refrigerator and chill dough for 15-30 minutes or until no longer too sticky to handle.
02:52 Once chilled, scoop dough into approximately 3-Tablespoon-sized scoops. Make an indent with your thumb, remove a single dollop of frozen cream cheese filling from the freezer and press in the center then fold dough around cream cheese so that none is exposed.
03:15 Roll the dough gently into a ball, place on a wax paper lined plate or baking sheet, and chill in the refrigerator for another 15 minutes. Meanwhile, preheat oven to 375F (190C).
03:44 Once dough has chilled and oven is preheated, place dough on parchment paper lined cookie sheet, spacing each cookie at least 2 apart, and bake on 375 for 11-13 minutes,
04:03 Within 2 minutes of removing cookies from oven, gently nestle remaining chocolate chips on top of each cookie.
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Soft Cream Cheese Cookies | Best Homemade cream cheese cookies | Fuzz & Buzz
These cream cheese cookies are flavored with vanilla and lemon extract, and they are absolutely divine! If you like soft, chewy cookies, we highly recommend this recipe :).
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Ingredients for about 14 cookies
4.5 oz (130g) unsalted butter at room temperature
1 cup (120 g) of cream cheese
1 cup (200 g) of granulated sugar
1 teaspoon of vanilla extract and 1/2 teaspoon of lemon extract.
1 medium-large egg
1 and 3/4 cup (220 g) of All-purpose flour
1/2 teaspoon of baking powder
1/2 teaspoon of salt
Powdered sugar for dusting
Bake at 375 degrees F (190C) for about 10 minutes or until the edges start to color. Every oven is different, so keep an eye on the cookies and don't overbake them.
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Cake pans & Kitchen tools used in our videos
Luminarc Stackable Bowl 10-Piece Set, Glass ►Clear
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KitchenAid 5-Qt. Tilt-Head Glass Bowl with Measurement Markings & Lid ►
Global 3-Piece Knife Set ►
Global G-46-7 inch, 18cm Santoku Knife ►
Wilton Premium Non-Stick Square Cake Pan 8-inches ►
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#creamcheese #cookies #쿠키
Cheesecake Thumbprint Cookies | 5 INGREDIENTS | Soft and Chewy
Soft and Chewy 5 - Ingredient Cheesecake Thumbprint Cookies
:: Cook Me Food ::
The bright colored jam filling and the cream cheese dough is what makes this soft and chewy cookie especially delectable. Some people will use a teaspoon to make indents into the cookies but using thumbprints will give the authentic thumbprint cookie look.
You’ll need:
• 4 oz. cream cheese (room temperature)
• ½ cup salted butter (room temperature) If unsalted, add ¼ tsp to dry ingredients
• ½ cup + 3 tbsp white sugar
• 1 cup + 3 tbsp all-purpose flour
• ¼ cup fruit preserves of your choice
Makes 16 cookies.
Cool. Serve. Enjoy!
More cookie recipes:
* Chocolate Sugar Cookies | Soft Dutch Cocoa Cookies
* Soft and Chewy Cream Cheese Chocolate Chip Cookies
* Soft and Chewy Double Chocolate Chip Cookies
Happy baking!
Thanks for watching!
Raspberry Cheesecake Cookies | Subway Raspberry Cookies
If you like the White Chocolate Raspberry Cookies from Subway, you will LOVE our Raspberry Cheesecake Cookies. They are made with fresh or frozen raspberries. The taste is out of this world! And yes, they also have white chocolate in them. Surprise your family with this super amazing cookie!
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►Measuring Cups:
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►Cookie Dough Scoop:
►Baking Pan:
===============================================================
Recipe:
Batter:
1 cup butter - soft (220g)
4oz of cream cheese - soft (115g)
3/4 cup granulated sugar (150g)
1/4 cup brown sugar (50g)
1 large egg
1 tsp vanilla extract (5ml)
1 teaspoon baking powder (5g)
1/2 teaspoon baking soda (2g)
1/4 teaspoon salt (1g)
2 3/4 cups flour (350g)
1/2 cup of frozen or fresh raspberries (70g)
1/2 cup white chocolate chips (80g)
bake at 350°F for 10 - 13 min
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Cookies Packed with Oreos and Stuffed with Cheesecake
My Oreo cheesecake cookies feature a creamy cheesecake filling inside chewy Oreo flecked cookies. While there are a few steps, this recipe is so easy!
Recipe:
Ingredients
Cheesecake Filling
8 oz cream cheese, softened (226g)
⅓ cup granulated sugar (66g)
2 Tablespoons sour cream
¼ teaspoon vanilla extract
Cookie Dough
1 cup unsalted butter, softened (226g)
1 ½ cups granulated sugar (300g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
3 ⅔ cups all-purpose flour (450g)
2 Tablespoons cornstarch
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup mini chocolate chips (170g)
20 Oreo cookies, broken. (see note)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
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Mixing bowls (Affiliate Link):
Cookie scoop (Affiliate Link):
Instructions
00:00 Introduction
Cheesecake Filling
00:21 In a medium-sized mixing bowl, stir together softened cream cheese and sugar until smooth and creamy.
01:00 Add sour cream and vanilla extract and stir until smooth and combined.
01:36 Drop filling by level 1 Tablespoon-sized scoop onto a wax paper lined baking sheet and transfer to the freezer to firm up while you prepare your cookie dough.
Cookie Dough
02:38 In a large bowl using an electric mixer (or in the bowl of a stand mixer) combine butter and sugar and beat until light and fluffy.
04:27 Add eggs and vanilla extract and stir well.
05:17 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
06:38 Gradually add the dry ingredients to the wet, stirring until completely combined.
07:32 Add chocolate chips and Oreos and use a spatula to fold into the dough until well distributed.
09:30 Cover bowl with plastic wrap and chill in the refrigerator for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
10:00 Once dough has chilled, scoop ¼ cup of dough, form into a ball, and use your thumb to press a crater into the center of the dough ball.
10:41 Remove cheesecake filling from the freezer and press a dollop into the center of your dough. Fold the cookie dough around the filling, completely concealing it into the center of the cookie. Roll dough between your palms to form into a ball.
11:16 Place cookie dough balls onto your parchment paper lined baking sheet, spacing at least 2” (5cm) apart. Bake for 12 minutes or until edges of cookies begin to turn a light golden brown.
12:40 Allow cookies to cool completely before serving.
Notes
Oreo Cookies
For cleaner looking cookies (more stark black/white), you can break the oreos into a separate bowl and then pour through a fine mesh sifter before adding to the dough to keep the crumbs out of the dough.
Cheesecake Filling
The cheesecake filling will defrost quickly and can be difficult to work with if it becomes too warm. I recommend keeping them in the freezer and pulling out the dollops just as needed.
Storing
Store in an airtight container at room temperature for up to 24 hours or in the refrigerator in an airtight container for up to 5 days. Cookies taste best at room temperature, so I like to remove them from the fridge 10-15 minutes before enjoying.
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Strawberry Cheesecake Cookies
Strawberry Cheesecake Cookies Recipe
--------------Click on SHOW MORE to see the FULL RECIPE--------------
Get the full printable recipe and nutritional information here -
Ingredients
1/3 cup butter melted
1 whole egg
1 cup white chocolate chips
15 ounce box strawberry cake mix
1/2 cup powdered sugar
8 oz cream cheese
Instructions
Beat cream cheese and butter together until smooth. Add egg and mix again.
Add dry cake mix and mix until combined.
Add semi-sweet chocolate chips. Stir to incorporate.
Form cookies into 1 inch balls. Roll in powdered sugar if desired.
Place cookies on a cookie sheet and refrigerate for about and hour, or freeze for 15 minutes.
Preheat oven to 350 degrees.
Place cookie balls onto parchment lined cookie sheet.
Bake for 8-10 minutes. Cool on baking sheet for 2 minutes before removing to cooling rack.
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