Cheesecake Stuffed Chocolate Chip Cookies

Ingredients:

For the Cookie Dough:

• 2 1/4 cups pastry flour
• 1/2 teaspoon baking powder
• 3/4 cup unsalted butter, softened
• 1/2 cup coconut sugar
• 3/4 cup packed light brown sugar
• 1/2 teaspoon sea salt
• 2 teaspoons almond extract
• 2 large eggs
• 1 3/4 cups dark chocolate chunks

For the Cheesecake Filling:

• 8 oz mascarpone cheese, softened
• 1/4 cup maple syrup
• 1 egg yolk
• 1 teaspoon lemon zest

Instructions:

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together the pastry flour and baking powder.

Step 3: In a large bowl, beat the softened butter, coconut sugar, brown sugar, sea salt, and almond extract until smooth and creamy.

Step 4: Add the eggs one at a time, mixing well after each addition. Gradually incorporate the flour mixture until just combined. Fold in the dark chocolate chunks.

Step 5: For the cheesecake filling, mix the mascarpone cheese, maple syrup, egg yolk, and lemon zest in a separate bowl until smooth.

Step 6: Scoop a tablespoon of cookie dough, flatten it in your hand, and place a teaspoon of the cheesecake filling in the center.

Step 7: Flatten another tablespoon of dough and place it over the filling. Seal the edges to enclose the cheesecake completely.

Step 8: Arrange the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart.

Step 9: Bake for 12-15 minutes, or until the cookies turn golden brown.

Step 10: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade cheesecake-stuffed cookies!

Cheesecake Stuffed Chocolate Chip Cookies

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Prepare to savor the perfect fusion of flavors with these Cheesecake-Stuffed Chocolate Chip Cookies. This irresistible treat blends the warm, gooey goodness of classic chocolate chip cookies with a luscious, creamy cheesecake filling tucked inside.

• Total Time: 35 minutes
• Yield: 18-20 cookies 1x

Ingredients

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For the Cookie Dough:

• 2 1/4 cups pastry flour
• 1/2 teaspoon baking powder
• 3/4 cup unsalted butter, softened
• 1/2 cup coconut sugar
• 3/4 cup packed light brown sugar
• 1/2 teaspoon sea salt
• 2 teaspoons almond extract
• 2 large eggs
• 1 3/4 cups dark chocolate chunks

For the Cheesecake Filling:

• 8 oz mascarpone cheese, softened
• 1/4 cup maple syrup
• 1 egg yolk
• 1 teaspoon lemon zest

Equipment: Mixing bowls, baking sheets, parchment paper, wire rack

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Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the pastry flour and baking powder.
3. In a large bowl, beat the softened butter, coconut sugar, brown sugar, sea salt, and almond extract until smooth and creamy.
4. Add the eggs one at a time, mixing well after each addition. Gradually incorporate the flour mixture until just combined. Fold in the dark chocolate chunks.
5. For the cheesecake filling, mix the mascarpone cheese, maple syrup, egg yolk, and lemon zest in a separate bowl until smooth.
6. Scoop a tablespoon of cookie dough, flatten it in your hand, and place a teaspoon of the cheesecake filling in the center.
7. Flatten another tablespoon of dough and place it over the filling. Seal the edges to enclose the cheesecake completely.
8. Arrange the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the cookies turn golden brown.
10. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

• Prep Time: 20 minutes
• Cook Time: 15 minutes