Cheesecake Stuffed Chocolate Chip Cookies
Filled Chocolate Chip Cookies
Cheesecake Stuffed Chocolate Chip Cookies: The Ultimate Vegan Indulgence
There’s something magical about combining two of the best desserts into one decadent treat. That’s exactly what these cheesecake stuffed chocolate chip cookies do. And the best part? These cookies are fully vegan, but you’d never know it. If you’re looking for a sweet, indulgent treat that’s perfectly crispy on the outside, gooey on the inside, and filled with a creamy, cheesecake-like center, you’re in for a real treat. Let’s dive into why these cookies are the ultimate dessert, and how to make them.
Simple Ingredients, Big Flavor
The beauty of these cookies lies in their simplicity. Made with just a few basic ingredients, they come together quickly and easily. For the dough, you’ll use typical chocolate chip cookie ingredients, but with a vegan twist. The cookie dough is made with simple ingredients such as vegan butter, sugar, flour, baking powder, and, of course, chocolate chips. The filling, however, is where the magic happens. It’s made from just three ingredients: vegan cream cheese, sugar, and vegan yogurt. This combination creates a creamy, tangy filling that tastes just like cheesecake, but with a fraction of the effort.
The Key to the Perfect Texture: Chill the Dough
One crucial step that makes these cookies stand out is chilling the dough before baking. It’s an extra step, but it’s totally worth it. Chilling the dough allows the flavors to develop and ensures that the cookies bake with the perfect texture. The outside becomes beautifully crispy, while the inside stays soft and gooey, holding the cheesecake filling in place. Trust me, you’ll thank yourself later for taking the time to chill the dough for at least 30 minutes (or even overnight, if you’re preparing ahead of time).
This recipe is designed to make just about 6 cookies, perfect for a small indulgence or a quick treat when you need something sweet. If you're baking for a crowd or just want to stock up, you can easily double the recipe to make more. But even as a small batch, these cookies pack a serious punch. Imagine biting into a warm, gooey chocolate chip cookie, only to be met with the creamy, cheesecake-like filling that oozes out. It’s a dessert experience you won’t forget.
Why You’ll Love These Cookies
These cheesecake stuffed chocolate chip cookies are the best of both worlds. The chocolate chip cookies provide the perfect crunchy exterior, and the cheesecake filling is rich and tangy, like a bite of dessert heaven. Plus, they’re vegan, so everyone can enjoy them without any worries. Whether you're treating yourself or sharing with friends, these cookies will quickly become your new favorite indulgence.
So, the next time you’re craving something sweet, skip the traditional desserts and give these cheesecake stuffed chocolate chip cookies a try. The small batch recipe makes them perfect for any occasion, and the simple ingredients make them easy to whip up. Just don’t forget to chill the dough—it’s the secret to the perfect texture!
Vegan butter: any vegan butter will work. If you aren’t vegan, you can use traditional butter. I wouldn’t recommend substituting for oil.
Vanilla paste: I like using this as I think the flavor is better than vanilla extract. However, vanilla extract will also work.
All-purpose flour: I haven’t tested any other flours in this recipe.
Chocolate chips: any chocolate chips will work.
Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan normal milk works too.
Sugar: any granulated sugar will work. For the best outcome, I would recommend half white and half brown sugar. Or, I used a mix of white and coconut sugar in this recipe. Be sure it is granulated and not a liquid sweetener such as maple syrup.
Vegan cream cheese: any brand of vegan cream cheese will work. If you aren’t vegan, traditional cream cheese should also work.
Vegan yogurt: any vegan yogurt will work. I used an unsweetened cashew milk yogurt. You want the yogurt to be on the thicker side rather than runny.
Ingredients:
Vegan butter
Nondairy milk
Vanilla paste
Sugar
Baking powder
All-purpose flour
Chocolate chips
Vegan cream cheese
Vegan yogurt
Recipe:
SMALL BATCH RECIPE ( makes about 6 cookies)
3 tablespoons vegan butter
2 tablespoons nondairy milk
1 teaspoon vanilla paste
1/3 cup sugar (I did half coconut sugar and half white sugar)
2 teaspoons baking powder
2/3 cup + 3-4 tablespoons all-purpose flour
1 1/2 cup chocolate chips (can do more or less)
Filling:
1/3 cup vegan cream cheese
1/3 cup vegan yogurt
¼ cup sugar (I used white sugar)
Directions:
1. Start by prepping the filling. In a bowl or blender add in the vegan cream cheese and vegan yogurt. Stir to combine well. Stir in the sugar. To a flat surface, add about a tablespoon and a half of the mixture. Repeat until all the mixture is used. You want to make sure they are flat disc shapes and aren’t touching each other.
2. Place in the freezer for at least 2 hours. The mixture needs to be fully frozen to work correctly in these cookies.
3. Once your mixture is in the freezer, start on the cookies.
4. In a bowl melt the butter. Add in the sugar, nondairy milk, and vanilla paste. Stir to combine.
5. Add in the flour and baking powder. Stir until a dough is formed. Fold in the chocolate chips.
6. Cover with plastic wrap and let set in the refrigerator for at LEAST 30 minutes. The longer it sits, the better.
7. After the hour, preheat the oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper.
8. Use a cookie scoop to scoop the dough. Roll into a ball with your hands then press flat. To the center of the cookie, add the disc of the frozen filling mixture. Pinch the sides of the dough over the mixture so that it is fully closed. Optional: top with more chocolate chips before baking. Repeat until all the dough is used.
9. Bake for 7-10 minutes. Allow to cool for at least 20-25 minutes on the cookie sheet.
I recommend storing the cookies in an airtight container in the refrigerator. They will taste best when eaten within the first few days.
Let me know if you have any questions! I can’t wait to hear what you think about this recipe.