Cream Cheese-Stuffed Chocolate Chip Cookies

Cream Cheese-Stuffed Chocolate Chip Cookies

Edited on Mar 06, 2010

These are a twist on the original chocolate chip cookie. Don't be alarmed if the middle sinks a bite after the cookie cools. The cream cheese is heavy for the cookie's tender texture.


2 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, soft but not melted
1 cup sugar
1/2 cup brown sugar
1 large egg
2 tbsp whole milk
1 tsp vanilla extract
2 cups Nestle Semi-sweet chocolate chips

Cream Cheese Filling
6-oz cream cheese, room temperature
2-oz Nestle white chocolate, melted and cooled
2 tbsp sugar
1 tsp vanilla extract


In a medium bowl, whisk together flour, baking powder and salt.

In a large bowl, cream together butter, sugar and brown sugar until light. Beat in egg, milk and vanilla extract. With the mixer on low speed or by hand, blend in the flour mixture. Be careful not to over mix. Stir in chocolate chips by hand.

Divide dough into two equal parts. Place each on a sheet of wax or parchment paper and shape into a log. Wrap in paper and chill logs for 1-2 hours, until firm.

Make the cream cheese filling at the last hour of chilling the dough. Combine all filling ingredients in a medium bowl and mix at medium-high speed until smooth. Chill for 10 minutes in fridge.

Preheat oven to 350F.
Line a baking sheet with parchment paper.

Remove dough logs one at a time, from the fridge. Using a sharp knife, divide each log into eight even slices.

Working with one piece of cookie dough at a time, but not over working dough, quickly flatten the dough into a 3-4-inch wide round circle between your palms. Place about 1 tbsp cream cheese filling in the center of the dough, then pinch the sides of the dough together to seal. Work carefully so all the filling is sealed inside. Place on the baking sheet, leaving enough room for the cookie to spread while baking. Repeat with remaining dough.

Bake for 15-18 minutes, until cookies are golden brown around the edges. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Store overnight in an airtight container in fridge if they last that long.

Makes 16 big cookies.


Not a NESTLÉ®-tested recipe.

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