🍪 Stuffed Chocolate Chip Cookie with Creamy Vanilla Filling
This is a bakery-style, thick, gooey cookie stuffed with a smooth vanilla cream center — crispy edges, soft center, and a surprise inside.
🧁 Ingredients
For the Vanilla Filling
- 4 oz (113g) cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 1–2 tbsp heavy cream (for smoothness)
For the Cookie Dough
- ½ cup (115g) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips
🥣 Instructions
1️⃣ Make the Filling
- Beat cream cheese until smooth.
- Mix in powdered sugar and vanilla.
- Add heavy cream until creamy but thick.
- Scoop into 1–2 tbsp portions onto parchment paper.
- Freeze for 30–45 minutes (until firm).
2️⃣ Make the Cookie Dough
- Cream butter and both sugars until light and fluffy.
- Add egg and vanilla; mix well.
- Stir in flour, baking soda, and salt.
- Fold in chocolate chips.
- Chill dough for 30 minutes (recommended for thicker cookies).
3️⃣ Assemble
- Scoop about 2 tbsp cookie dough and flatten in your hand.
- Place frozen vanilla filling in the center.
- Cover with another flattened dough piece.
- Seal edges completely and roll into a ball.
4️⃣ Bake
- Preheat oven to 350°F (175°C)
- Place cookies 2–3 inches apart
- Bake 12–15 minutes until edges are golden
- Centers should look slightly underbaked
- Cool 10 minutes before serving
✨ Pro Tips
- For extra gooey centers, slightly underbake.
- For thicker cookies, chill assembled dough 15 minutes before baking.
- Add a pinch of flaky sea salt on top before baking for a sweet-salty contrast.
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