Chocolate And Cheesecake Stuffed Chocolate Chip Cookies

I always love partnering with my friends over at FreshDirect. When they mentioned making cookies for the holidays, I immediately thought of how happy this little jew would make Santa.

I got to thinking about holiday flavors. There's gingerbread, cheesecake and, well, of course, chocolate. Then, the aha moment. In this moment, when I looked around and not a creature was stirring, not even a mouse and everything was suddenly clear.  It was in that moment that I realized, why make decisions? I want it all!

So, I logged in to FreshDirect and ordered away so that Santa may have delicious snacks aboard his sleigh!

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PREP TIME: 30 minutes, divided

COOL TIME: 5 minutes

REFRIGERATE TIME: 1 hour 15 minutes, divided

BAKE TIME: 23 minutes

TOTAL TIME: 2 hours 13 minutes


12 Cookies



Cream Cheese (8 oz)

Egg (1)

Confectioners Sugar (2 cups)

Sour Cream (1 cup)

Pure Vanilla Extract (1/2 tsp)


Hershey's Semi-Sweet Chocolate Chips (1 cup)

Heavy Cream (1 cup)

Pure Vanilla Extract (1/2 tsp)


Cake Flour (2 Cups)

All-Purpose Flour (1 Cup)

Unsweetened Cocoa Powder (1/2 Cup)

Baking Soda (1/4 Tsp)

Baking Powder (3/4 tsp)

Salt (1/4 tsp)

Cinnamon (1/2 tsp)

Nutmeg (1/2 tsp)

Ground Ginger (1/2 tsp)

Clove (1/2 tsp)

Brown Sugar (3/4 cup)

Unsalted Butter (16 oz—that’s equivalent to 2 sticks, cold and cut into cubes)

White Sugar (1/2 cup)

Molasses (2 tbsp)

Eggs (2, cold)

Hershey's Semi-Sweet Chocolate Chips (1/2 cup)


Large Mixing Bowl

Medium Mixing Bowl (2, Or Wash One And Reuse)

Small Mixing Bowl


Electric Hand Mixer


Baking Sheet (2)

Wax Paper

Baking Mat


Rubber Spatula

Metal Spatula

Cooling Rack

1. TO MAKE YOUR CHEESECAKE STUFFING. line one of your baking sheet with your wax paper.

Combine your cream cheese, sour cream,  sugar, vanilla and egg in your medium mixing bowl.

Use your electric hand mixer till your mixture is even—roughly 5 minutes.

Using your tablespoon to help you calculate, scoop tablespoon-sized heaps of your mixture onto your wax paper lined baking sheet.


2. TO MAKE YOUR CHOCOLATE GANACHE STUFFING.  pour your Hershey's chocolate chips into your small mixing bowl.

Pour your heavy cream into your saucepan and bring to a boil.

Pour your hot heavy cream over your Hershey's chocolate chips.

Mix with your rubber spatula until you have a smooth even chocolate.

Refrigerate for 1 hour.

Line them on your baking sheet.

Refrigerate for 1 hour.

To keep your time on the recipe at it's lowest, continue on and make your ganache so that your refrigerating time happens simultaneously.


3. TO MAKE YOUR COOKIE DOUGH. in your large mixing bowl, whisk together your flours, cocoa, cinnamon, nutmeg, ginger, clove baking soda, baking powder, and salt.

Put your butter cubes in your medium mixing bowl.

Using your electric hand mixer, churn your butter cubes until it is one creamy consistency.

Add your sugar and eggs.

Continue using your electric hand mixer until you have a consistent even texture.

Your mixture will have some lumps all over, this is normal. You are on the right track!

Pour your wet mixture into your medium mixing bowl over your flour mixture in your large mixing bowl.

Add your Hershey's chocolate chips.

Use your rubber spatula to fold your mixtures together so that you have a smooth and even cookie dough.


3. TO STUFF YOUR COOKIES. line your second baking sheet with your baking mat.

Take your cheesecake stuffing heaps and your bowl of chocolate ganache out of your refrigerator.

Scoop roughly 4-5 ounce sized balls of your cookie dough into your hand.

That is about half the size of a stick of butter since you’re eye-balling it.

Stick your thumb into the center of your dough ball to create a well.

Place one of your cheesecake stuffing heaps into the well you just created and then a tsp sized scoop of your ganache on top of that.

Fold your cookie dough around your fillings.

Place it on your baking mat lined pan.

Repeat this process for the rest of your dough.

Refrigerate for 15 minutes.


4. TO BAKE YOUR COOKIES. preheat your oven to 350°.

Bake for 23 minutes—or till crisp on the outside and soft in the center.

Using your metal spatula, transfer your cookies onto your cooling rack.

Let cool for 5 minutes before serving.