Description

Indulge in the delightful combination of rich cheesecake and classic chocolate chip cookies with these Ultimate Oreo Cheesecake Stuffed Chocolate Chip Cookies. Each bite offers a perfect blend of textures and flavors that will satisfy any sweet tooth.

Ingredients

Scale

2 1/4 cups All-Purpose Flour
1 cup Unsalted Butter, softened
3/4 cup Granulated Sugar
3/4 cup Brown Sugar
2 Large Eggs, at room temperature
2 teaspoons Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 cup Chocolate Chips (semi-sweet and milk chocolate mix)
8 oz Full-Fat Cream Cheese, softened
1/2 cup Powdered Sugar
2 teaspoons Vanilla Extract
15 Oreo Cookies, finely crushed

Instructions

In a medium bowl, use an electric mixer to beat the softened, full-fat cream cheese until it's light and fluffy, about 1-2 minutes. Make sure there are no lumps.
Add the powdered sugar and vanilla extract to the cream cheese. Beat again until thoroughly combined and smooth. Scrape down the sides of the bowl as needed.
Gently fold in the finely crushed Oreo cookies. Mix until just combined. Don't overmix.
Using a small cookie scoop or your hands, roll the cheesecake mixture into approximately 1-inch balls. You should get about 18-24 balls, depending on their size.
Place the cheesecake balls on a parchment-lined plate or small baking sheet and freeze them for at least 30 minutes, or preferably an hour.
In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in your chosen chocolate chips until evenly distributed throughout the dough.
Cover the dough and chill it in the refrigerator for at least 30 minutes while your cheesecake balls finish freezing.
Preheat your oven to 375°F (190°C). Line a couple of baking sheets with parchment paper.
Take your chilled cookie dough and cheesecake balls out of the fridge/freezer.
Scoop out a generous amount of cookie dough (about 1.5 to 2 tablespoons per cookie). Flatten the dough slightly in the palm of your hand.
Place one frozen Oreo cheesecake ball in the center of the flattened cookie dough.
Carefully wrap the cookie dough around the cheesecake ball, completely enclosing it. Gently roll it into a sphere, ensuring there are no cracks or exposed filling.
Place the stuffed cookie dough balls about 2 inches apart on your prepared baking sheets.
Bake the cookies for 10-14 minutes, or until the edges are golden brown and the centers look set but are still slightly soft.
Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 30 mins
Cook Time: 14 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 15 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 30 mg

Keywords: Chilling both the cheesecake filling balls and the cookie dough is crucial to prevent the filling from leaking during baking. Ensure a complete seal around the cheesecake ball when wrapping it with cookie dough to avoid any cracks.