Giant Cheesecake Stuffed Cookie: A Decadent Delight
Imagine sinking your teeth into a warm, gooey cookie that reveals a luscious cheesecake filling in the center. This Giant Cheesecake Stuffed Cookie isn’t just a treat; it’s an experience brimming with nostalgia and comfort. With each bite, you’re taken back to simpler times when the only thing that mattered was the sweetness of your favorite dessert. Perfect for parties, an afternoon pick-me-up, or simply a cozy night in, this indulgent creation is the ultimate crowd-pleaser. Quick to prepare yet oh-so-delicious, it’s a delightful way to satisfy your sweet tooth.
Are You Ready for a Doughy Dream?
Have you ever craved something that combines the best of both worlds—a rich, creamy cheesecake swathed in a blanket of soft, chocolate chip cookie dough? Imagine your family gathering around the kitchen, the enticing aroma wafting through the air, as you prepare a dessert that’s guaranteed to elicit smiles and satisfied sighs. What if I told you that you can create this memory in less than two hours?
Why You’ll Love This Recipe
This Giant Cheesecake Stuffed Cookie is not just another dessert; it’s a celebration! Here are a few reasons why you’ll adore making (and devouring) this recipe:
Easy Prep: With a straightforward ingredient list, it comes together quickly.
Crowd-Pleaser: Perfect for gatherings, parties, or cozy family nights.
Minimal Ingredients: You’ll find many ingredients at home already, making it more accessible than ever.
Nostalgic Comfort Food: It’s the sweet hug you didn’t know you needed.
Versatile: You can adapt the filling or toppings based on your cravings.
Ingredients
To craft this delightful Giant Cheesecake Stuffed Cookie, you will need the following ingredients:
- 1 1/2 (8 oz.) blocks cream cheese, softened
- 1/2 cup powdered sugar
- Pinch kosher salt
- Cooking spray
- 1 1/4 cups (2 1/2 sticks) butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tsp. pure vanilla extract
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 2 cups chocolate chips
Each ingredient plays a crucial role in creating that extraordinary balance of creamy cheesecake and chewy chocolate chip cookie, harmonizing to evoke cherished childhood memories in every bite.
Timing
This recipe offers the perfect blend of fast and indulgent. While it might take a little longer than your average cookie, the end result is worth every minute. With just about 20 minutes of prep time and an hour of baking, you can celebrate an extraordinary dessert in less than 90 minutes. Alternatively, if you want to savor the slow, satisfying anticipation, consider making this treat your weekend project, allowing the flavors to meld and the excitement to build!
Step-by-Step
Step 1: Preheat the Oven
Preheat your oven to 350 degrees Fahrenheit. While it warms up, grab a 10-inch cast iron skillet and coat it with cooking spray. This is the foundation for your glorious cookie creation.
Step 2: Make the Cheesecake Filling
In a medium bowl, combine softened cream cheese, powdered sugar, and a pinch of kosher salt. Using a hand mixer until the mixture is smooth and creamy will ensure that your cheesecake filling is rich and satisfying.
Step 3: Create the Cookie Dough
In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, approximately two minutes. Slowly incorporate the magical essence of fresh vanilla extract and the two large eggs until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually fold this dry mixture into your butter and sugar blend, creating a thick, cookie dough texture. Gently fold in 2 cups of gooey chocolate chips.
Step 4: Assemble the Layers
Scoop out half of the glorious cookie dough and smooth it into an even layer in the prepared skillet. Make sure to fashion a raised 1/2-inch border around the edge for your cheesecake filling. Pour the silky cheesecake filling into the center and spread it out evenly, leaving a one-inch border. Finish off by dolloping the remaining cookie dough on top and gently spreading it to cover the filling.
Step 5: Bake
Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center comes out clean, roughly one hour to one hour and ten minutes. As the cookie bakes, the aroma will lead you to a sweet, relentless anticipation.
Nutritional Information
While the indulgence of this dessert may pack on some calories, let’s not shy away from an occasional treat! A standard slice of this Giant Cheesecake Stuffed Cookie clocks in at around 500-600 calories, depending on how generous your serving sizes are. Remember, life is about balance!
Healthier Alternatives
For those looking to indulge without straying too far from healthy eating habits, consider these alternatives:
Low-Sugar: Substitute the brown sugar and granulated sugar with a sugar alternative like stevia or erythritol.
Dairy-Free: Use a dairy-free cream cheese and plant-based butter options to create a similar taste without the dairy.
Gluten-Free: Swap the all-purpose flour with almond flour or a gluten-free flour blend.
Serving Suggestions
This delightful dessert shines in any season or occasion! Serve it warm with a scoop of vanilla ice cream to celebrate summer gatherings. For the holidays, consider topping it with whipped cream and seasonal fruit. Whether it’s a birthday party or a cozy family dinner, this dessert steals the show!
Common Mistakes
Overbaking: Keep a close eye on your cookie to avoid overly dry bites; the center should be soft and inviting.
Texture Issues: Ensure your butter is softened but not melted. This helps achieve the perfect cookie texture.
Messes: Be sure to use parchment paper or grease the skillet well to avoid sticking and ensure easy removal.
Storing Tips
To keep your Giant Cheesecake Stuffed Cookie fresh, consider the following:
Freezing Portions: Cut any leftovers into slices, wrap them individually, and store them in an airtight container in the freezer for up to three months.
Reheating Instructions: For a warm experience, reheat in the microwave for 15-30 seconds or in an oven preheated to 350 degrees for about 10 minutes, depending on slice size.
Tempt Yourself to Bake It ASAP
You owe it to yourself to recreate this moment of pure joy—a Giant Cheesecake Stuffed Cookie that combines two beloved desserts into one magnificent bite! Dive into this culinary adventure today and treat your loved ones to an indulgence that they’ll be talking about long after their plates are empty.
FAQs
Can I use low-fat cream cheese?
Absolutely! Low-fat cream cheese can work well in this recipe; just remember that the texture may differ slightly.
How can I make this cookie vegan?
To make it vegan, swap the eggs for a flax egg and choose plant-based butter and cream cheese alternatives.
Can I make the dough in advance?
Yes, you can prepare the cookie dough and cheesecake filling ahead of time; just store them separately in the fridge until you’re ready to bake.
What can I use instead of chocolate chips?
Feel free to experiment with other add-ins like chopped nuts, dried fruit, or even caramel swirls for an exciting twist.
How do I know when the cookie is done?
Check for a golden-brown edge and a soft center; a toothpick should come out mostly clean with a few moist crumbs attached.
Embrace this delightful recipe that embodies the essence of comfort and celebration. Get your baking tools ready, and let the sweet adventure begin!
Print
Giant Cheesecake Stuffed Cookie
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A warm, gooey cookie revealing a luscious cheesecake filling, perfect for parties and cozy nights in.
Ingredients
- 1 1/2 (8 oz.) blocks cream cheese, softened
- 1/2 cup powdered sugar
- Pinch kosher salt
- Cooking spray
- 1 1/4 cups (2 1/2 sticks) butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 tsp. pure vanilla extract
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. kosher salt
- 2 cups chocolate chips
Instructions
- Preheat your oven to 350 degrees Fahrenheit and coat a 10-inch cast iron skillet with cooking spray.
- In a medium bowl, combine softened cream cheese, powdered sugar, and a pinch of kosher salt. Mix until smooth and creamy.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy. Add vanilla extract and eggs, mixing until well combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and kosher salt. Gradually fold this into the butter and sugar mixture, then gently fold in chocolate chips.
- Scoop half of the cookie dough into the skillet, creating a raised 1/2-inch border. Pour the cheesecake filling into the center and spread evenly, leaving a border. Top with remaining cookie dough and spread to cover the filling.
- Bake for 60 to 70 minutes until edges are golden brown and a toothpick inserted comes out clean.
Notes
Best served warm with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 550
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg
