chocolate chip cheesecake cookies!If you use a cookie scoop and bake in a Silpat, even better. All these little cookie baking hacks add up to help you achieve bakery-style cookies at home.
Just wait until you sink your teeth into these and all that chocolate.
Over here cooking a lot and delicious! Today we bring you a simple and easy recipe, one of the ones we like and they get us out of trouble when we no longer know what to invent to give the kids at snack time. chocolate chip cheesecake cookies, delicious!
Let’s go step by step …
chocolate chip cheesecake cookies
- 1 cup oreo cookie, ground
- 4 tablespoons of butter
- 2 bars of cream cheese, (225 grams each)
- 2 tablespoons flour
- 1/4 cups sugar
- 2 eggs
- 1 egg, whole
- 1 cup sour cream, sour cream
- 1/4 cups bittersweet chocolate chip
- 1/4 teaspoons of peppermint essence
- whipped creams, for garnish
Preheat the oven to 180 degrees centigrade.
To prepare the base, mix the ground chocolate cookie with the dumpling. Place the mixture in a removable circular cake pan and press down with your hands to make a chocolate cookie base for the cake.
For the filling in an electric mixer , start by beating the cream cheese until it is fluffy.
Add the sugar, egg, and sour cream. Beat for 3-4 minutes. Finally add the chocolate chips and mix well.
Pour the filling over the cookie base and bake for 45 minutes or until a toothpick inserted comes out clean. Remove from the oven and allow to cool for 15 minutes before carefully unmolding.
Decorate the cake with whipped cream and chocolate chips.
Softbatch Cream chocolate chip cheesecake cookies
Softbatch Cream Cheese Chocolate Cookies and Chocolate Chips
- 1/2 cup (1 stick) unsalted butter
- softened 2 ounces (1/4 cup) brick-style cream cheese (brick lite style is fine, but don't use 'batter' or 'spread')
- 3 / 4 cup light coffee sugar
- packed 1/4 cup granulated sugar 1 large egg 1 tablespoon brewed coffee, optional but recommended (leftovers from the morning infusion is fine)
- 2 teaspoons vanilla extract 1/2 cup cocoa powder natural unsweetened
- 1 teaspoon instant espresso powder, optional but recommended purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- taste 12 ounces (2 cups) semi-sweet chocolate chips
Add butter, cream cheese, sugars, egg, optional coffee (does not make cookies taste like coffee, serves to enhance chocolate flavor). ), vanilla and beat on medium-high speed until very creamy, light and fluffy, 4 to 5 minutes.
Stop, scrape down the sides of the bowl and add the cocoa powder, optional espresso powder (does not make cookies taste like coffee, serves to enhance chocolate flavor) and beat on medium-high speed until just combined, 1 to 2 minutes.
Stop, scrape down the sides of the bowl and add the flour, cornstarch, baking soda, salt and mix until just combined, about 1 minute.
Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 16 equal-size piles of dough, roll into balls, and flatten slightly. Tip: Strategically place a few chocolate chips on top of each mound of dough by taking the shavings from the bottom and adding them on top.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds of dough on a baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are set, even if slightly undercooked. or bright in the center; don't overbake, which is easy to do with chocolate chip cookies. Cookies harden as they cool, so take them out before you think you need to. Let the cookies cool on the baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, the no-bake cookie dough can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 4 months, so consider baking only the number of cookies you want and save the remaining dough for baking. in the future whenever you want.
These are some of the best chocolate chip cookies I have ever made. When you really crave chocolate and nothing else will do, make them. The cookies are deep, dark, indulgent, and the cream cheese helps them stay softer and moister. Use old brick style cream cheese. The “whipped” or “spread” cream cheese is not thick enough, has too much water content, and cookies will spread. You can use the lite brick style, but not without grease. The cornstarch gives them softbatch-style softness and they stay that way for days, but don’t overbake. The cookies are decadent, dense, and wonderfully thick.
Sugar chocolate chip cheesecake cookies Filling
chocolate chip cheesecake cookies Sugar start with the perfect sugar cookie recipe that surrounds a creamy, chocolatey center! For another delicious filled cookie, try my Cheese Stuffed Chocolate Chip Cookie!
Sugar cookies are fun cookies to decorate and design. In fact, some of the first sugar cookies in the 1700s were shaped like cornerstones, the symbol of the state of Pennsylvania. Since then, the shapes that can be made with this popular cookie dough are endless! Well, in these Chocolate Chip Cheesecake Filling Sugar Cookies, the surprise isn’t the design or decoration you see on the outside… it’s the surprise on the inside! I don’t want you to keep guessing, so I’ll tell you the surprise: a cream cheese chocolate chip centerpiece!
chocolate chip cheesecake cookies Sugar Cookie Filling Recipe
It all starts with the perfect sugar cookie for this recipe. Then add that chocolate cream cheese center. (It makes my mouth water just thinking about it…) The magic behind this recipe is the ingredients themselves. I use very good quality flour, sugar and eggs, etc. It really makes a difference! In addition to the sugar cookie recipe, you will need cream cheese, brown sugar, and chocolate chips. That’s! It’s a match made in cookie heaven.
How to Make Sugar Cookies with Chocolate Chip Cheesecake Filling
Before you start mixing everything, preheat the oven to 350 ° F and line a couple of baking sheets with parchment paper. Next, make the sugar cookie dough. Once you have the batter ready, use a medium bowl to mix the cream cheese with the brown sugar and chocolate chips. Now for the fun part of getting that creamy, chocolatey center inside the sugar cookie!
How to fill sugar cookies
- First, take a 1/4 cup ice cream scoop to scoop out the sugar cookie dough.
- Divide each tablespoon of dough in half.
- Flatten half of the dough onto the prepared baking sheet.
- Place a teaspoon of the cream cheese mixture in the center of the dough.
- Spoon the other half of the dough over the cream cheese.
- Seal the halves to keep the cream cheese in the center, but here’s the tricky part… make sure you form a hockey puck shape, or tuna shape, with the dough so the edges don’t burn when baking the cookies.
- Repeat with the rest of the cookie dough. You should be able to get 14-16 cookies made with this recipe. Bake for 15-17 minutes and let them cool before indulging.
Can I freeze the filled cookies?
Yes! Sugar cookies are a cookie that freezes well, as are chocolate chip cookies. There are a couple of options when it comes to freezing the cookies: freeze the dough or freeze the cookies after they have been baked.
Freeze the dough
Simply prepare the recipe as directed, scoop the dough out onto a parchment lined baking sheet (they can be placed together), then freeze for about an hour. After an hour, remove from the freezer and place all solid sugar cookie dough balls in an airtight container or a zip-top plastic bag. (remove as much air as possible) Date-label bag and place in freezer. (If you freeze cookies frequently, you can also label the bag with the recipe name and cooking instructions.)
Freezing after baking
Make sure the cookies cool, then place them in an airtight container in individual layers. (I like to use wax paper between each layer.) I have kept them for a few months in the freezer and while they are still good, I prefer this cookie fresh or freezing. before baking.
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- 4 1/2 cups (576g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup (2 sticks or 226g) salted butter, room temperature
- 1 cup (224g or 8 ounces) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (125g) icing sugar
- 2 large (3.50 oz – 4.0 oz) eggs, room temperature
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, room temperature
- 1/4 cup brown sugar, packed
- 3/4 cups mini chocolate chips
- Preheat oven to 375 ° F and line some baking sheets with parchment paper. (I bake them at 350 ° F in a convection oven)
- In a large bowl, mix together the flour, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, oil, and sugars on medium-high speed until light and fluffy, scraping down the sides as needed.
- Reduce speed to medium and add the eggs, one at a time, mixing just until just combined.
- Add the vanilla and mix until just combined.
- Reduce speed to low and add flour in three additions, scraping down the sides as needed.
- In medium bowl, beat cream cheese until smooth. Add the brown sugar. Beat over high heat until the brown sugar granules break down and have a smooth consistency. Add the chocolate chips and stir by hand.
- Scoop out 1/4 cup of the sugar cookie dough for each cookie, dividing each one in half.
- Flatten the bottom half of the cookie in your hand, then place a teaspoon or two of orange cream cheese in the center. (You can fill them with up to a tablespoon of filling, just make sure the edges of the cookie dough can be sealed.)
- Place the top half of the dough over the filling, sealing the edges. Be sure to shape each cookie like a hockey puck so the edges don’t burn.
- Let cool on a baking sheet.