Whenever my kids have to take a snack in for school, I am usually that mom that buys something at the supermarket for them to take. I don’t have the time, or the skill for the most part to make anything that I know the kids will like. Now that I have this recipe though, it’s what they want to take. Sure it takes a little bit longer, but at least I can send them off with a little bit of pride knowing that I took the time to make these from scratch! Check out what they are saying about this recipe over at Sugar Spun Run:
” I so want one of these cookies right about now!”
After trying these once, you’ll want them all the time!
Ingredients
Cheesecake Filling
8 oz Philadelphia cream cheese softened (224g)
1 cup powdered sugar (60g)
1 teaspoon vanilla extract (5ml)
Cookie Dough
1 cup unsalted butter melted and cooled at least 5-10 minutes (226g)
3/4 cup Domino sugar (150g)
3/4 cup brown sugar tightly packed (150g)
2 large eggs room temperature
1 teaspoon vanilla extract (5ml)
3 cups Gold Medal all-purpose flour (380g)
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups semisweet chocolate chips (340g) (I use a mix of half mini and have regular-sized chocolate chips)
Instructions
Prepare Cheesecake filling first by briefly warming cream cheese (about 10 seconds) to make it easy to stir, and then adding sugar and vanilla extract and stirring well.
Transfer bowl to fridge to chill while you prepare cookie dough.
In a large bowl, combine butter and sugars.
Add eggs, one at a time, and vanilla. Stir well.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually stir flour mixture into butter mixture until completely combined.
Stir in chocolate chips and place cookie dough in refrigerator for 15 minutes.
Meanwhile, remove cheesecake filling from freezer and drop in 2-teaspoon-sized dollops onto a wax-paper-lined cookie sheet.
Return to freezer and chill at least 15 minutes.
Preheat oven to 375F (190C) and remove your cookie dough and cheesecake filling.
Use a 1 1/2 Tbsp-sized cookie scoop and scoop a heaping portion of cookie dough.
Make a crater in the center of the dough with your thumb and gently press a frozen dollop of cheesecake filling in the center.
Roll the dough into a ball around the center, taking care to ensure that no cracks remain and no filling is visible (add more dough, if needed).
Place on a parchment paper-lined cookie sheet at least 2.5″ apart and bake on 375F (190C) for 13-15 minutes.
Allow cookies to cool completely on cookie sheet before serving.
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Quick Tip: Store in an air-tight container for fresh cookies!
Thanks again to Sugar Spun Run for this tantalizing recipe.