Cheesecake-Stuffed Chocolate Chip Cookies Yield: 12–16 cookies | Prep time: 25 minutes | Chilling time: 30 minutes | Bake time: 11–14 minutes Ingredients Cheesecake Filling - 225 g cream cheese, softened - 80 g icing sugar - 1 tsp vanilla extract Cookie Dough - 225 g unsalted butter, softened - 200 g brown sugar - 100 g granulated sugar - 2 large eggs - 2 tsp vanilla extract - 375 g all-purpose flour - 1 tsp baking soda - 2 tsp cornstarch (optional) - ½ tsp salt - 300 g chocolate chips, plus extra for topping Method 1. Prepare the filling: Beat cream cheese, icing sugar and vanilla until smooth. Portion into 12–16 small balls and freeze for 20–30 minutes. 2. Make the dough: Cream butter and both sugars until fluffy. Beat in eggs and vanilla. In a separate bowl, combine flour, baking soda, cornstarch and salt. Gradually mix into the wet ingredients, then fold in chocolate chips. 3. Stuff the cookies: Divide dough into portions. Flatten each portion, place a frozen cheesecake ball in the centre and wrap the dough completely around it. Seal the edges and roll into balls. 4. Chill: Refrigerate the stuffed dough balls for 15–20 minutes while preheating the oven to 175°C. 5. Bake: Arrange on a parchment-lined baking tray, leaving space between cookies. Bake for 11–14 minutes, until the edges are lightly golden and the centres remain soft. 6. Cool: Add extra chocolate chips on top if desired. Cool on the tray for 5 minutes, then transfer to a wire rack. Chef’s Tips - Seal the dough completely to prevent cheesecake filling from leaking. - Avoid overbaking to maintain a soft, chewy texture. - Refrigerate baked cookies in an airtight container because of the cream cheese filling. - For best quality, allow refrigerated cookies to soften slightly before serving. #MariamFoodLab