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EmuEats
Double Chocolate Chip Cheesecake Stuffed Cookies
Ingredients
Cookie Dough
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1/2 cup (113g) unsalted butter, melted
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1/4 cup + 1 tbsp (60g) granulated sugar
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1/2 cup (100g) packed brown sugar
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1 tsp vanilla extract
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1 large egg
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1/4 tsp salt
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1 cup + 3 tbsp (143g) all-purpose flour
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1/4 cup (25g) cocoa powder
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1/2 tsp baking soda
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1/2 cup (85g) semi-sweet chocolate chips
Cheesecake Filling
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4 oz (113g) cream cheese, room temp
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1/3 cup confectioner's sugar
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1 tbsp cocoa powder
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1/2 tsp vanilla extract
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pinch of salt
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Begin with the cheesecake filling. Beat the room-temperature cream cheese, sugar, cocoa powder, vanilla, and salt together until smooth and creamy. Divide into 6 equal portions (about 1 tablespoon each) and freeze for 30–60 minutes, or until firm.
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until thickened and the color of a light caramel.
- Whisk in the vanilla extract and egg until fully combined.
- Add in the salt, cocoa powders, flour, and baking soda, mixing just until no dry streaks remain.
- Fold in the chocolate chips.
- Make 6 even balls of dough and stuff each with the cheesecake filling.
- Bake for 16-22 minutes. They will look a bit undercooked or puffy when done, but they will settle as they rest.
- Let cool fully for about 10 minutes before serving.
Nutrition
Per cookie (makes 6): 539 Calories | 68.1g Carbohydrates | 6g Protein | 27.1g Fat | 43.9g Sugar | 4.1g Fiber
Baker's Notes
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Black cocoa powder can be left out or replaced with regular cocoa powder
6 SERVINGS
COOKIES
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6 SERVINGS
6 SERVINGS
MUFFINS
MUFFINS
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