Filled with a rich cream cheese filling, these chocolate-filled cheesecakes are thick, soft and chewy – a sensational treat for chocolate lovers or anyone who loves decadent cookies. These easy-to-make cookies, enriched with chocolate chip cookies, make a delicious dessert or sweet snack. By cooling the dough, the cookies develop their flavor and are easier to handle. Filling cheesecake batter is incredibly easy, and it’s a fun baking project if you have little helpers on hand. This recipe makes 36 cookies that are perfect for potlucks, parties, or when you’re looking for a delicious cookie to give to your friends and family.
How to fill cookies with cream cheese
Filling these cookies is easier than you think. Place about 2 teaspoons of the cream cheese filling in the center of the bottom cookie slices. Close the dough and cover with the filling. Place the cookies in the refrigerator for 1 hour before baking.
Tips for making the best chocolate-filled cheesecake
– If the cookie dough is sticky, wet your hands a little before making discs of it.
– Don’t be tempted not to put the dough in the fridge. This not only improves the flavor of the cookies, but also makes the dough easier to work with.
– Don’t overfill the cookies or the filling will spill out.
– There are many variations of cheese and chocolate chip cookies. Add your favorite flavor to the creamy cheese filling. Vanilla, mint, orange, almond or berry are all delicious options. Or omit the cocoa powder and make vanilla cookies.
Storage of chocolate chip cookies with cream cheese filling
If you have leftovers, you can store these chocolate chip cookies with cream cheese filling in an airtight container in the refrigerator for up to 5 days.
How to fill a cheesecake with chocolate cookies
Mix the flour, cocoa powder, baking powder and salt in a bowl.
Stir in the chocolate chips.
In a second bowl, whisk together the egg, egg yolks, corn syrup and vanilla.
Beat the butter, baking fat, brown sugar and white sugar with a hand mixer or mixer until well blended.
Pour in the egg mixture and beat until just blended.
Reduce the speed and slowly add the flour.
Mix until blended.
Scoop out the dough balls and place them on baking sheets lined with parchment paper.
Gently press the dough into discs.
Put them in the fridge for about an hour.
Meanwhile, prepare the filling. Stir in the cream cheese, sugar and salt. Lid and space in the fridge.
Once the cookie dough has cooled, remove the trays from the refrigerator and form the dough into discs about 2 ½ inches wide. Place about 2 teaspoons of the cream cheese filling in the center of the bottom cookie slices.
Take the cookie dough and shape it around the cream cheese filling so that it is completely covered.
Roll cookies in sugar, if desired. Put the cookies back in the refrigerator for 1 hour.
To bake the cookies, preheat the oven to 350°F. Bake for 10 to 12 minutes.
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