Cheesecake Stuffed Cookies with Milk Chocolate and Pecans

A simple milk chocolate chip cookie dough filled with a creamy cheesecake filling creates these heavenly Pecan and Milk Chocolate Cheesecake Stuffed Cookies. With a simple cookie dough that is wonderful just as it is, stuffed with a little creamy cheesecake filling, these are one of my all time favourite cookies. I’m all for texture contrasts, these have that perfect crisp edge, soft centre and super creamy filling.

This dough really does need the chill time otherwise all the cream cheese filling will escape during the bake. As a result, these are really great to make ahead and chill overnight for a wonderful brunch-time bake, filling your home with the best aroma ever: freshly baked cookies! However, the dough ultimate needs a minimum of 45 minutes, so use the time to nap/do some cleaning/whatever else takes your fancy!

Whilst these contain lots of chunks of chocolate and pecans, you could definitely change up the mix-ins with other chocolate, nuts or dried fruit to suit your tastes! Some suggestions are dark chocolate and raspberry, white chocolate and lemon for something lighter, or try pistachios!

For other cheesecake-y bakes, check out these Raspberry Cheesecake Brownies or for more delish cookies, try these Triple Chocolate Cookies or these Homemade Custard Creams.

Cheesecake Stuffed Cookies with Milk Chocolate and Pecans

Makes: About 8 Big Cookies
Prep Time: 20 Minutes
Bake Time: 15 Minutes
Total Time, including Chill Time: 1hr 20 Minutes

Ingredients

– 75g Cream Cheese
– 50g Icing Sugar
– 125g Melted Butter
– 100g Granulated Sugar
– 120g Light Brown Sugar
– 1 Egg
– 1 Tsp Vanilla Extract
– 275g Plain Flour
– 2.5 Tsp Baking Powder
– 100g Milk Chocolate, Chopped
– 50g Pecans, Chopped

Method

1. In a small bowl, combine the cream cheese and icing sugar and mix until combined. Place in the freezer while making the cookies.
2. In a large bowl, or the bowl of a stand mixer, combine the melted butter and both sugars on medium speed, until fully combined.
3. Add the egg and vanilla and mix again.
4. Add the flour and baking powder, combine once more until a cookie dough forms. It should be ‘scoop-able’ cookie dough, not too wet (otherwise add a little more flour). Gently fold in the chocolate and pecans.
5. Line a large baking tray. Scoop large tbsp sized balls of cookie dough onto the sheet (don’t worry if they’re close together). Remove the cheesecake mix from the freezer. Create an indent into each ball of cookie dough using a spoon/your thumb and scoop 1tsp of the cheesecake mixture into the indent. Fold cookie dough back over the gap so that none of the cheesecake filling shows.
6. Let chill 45minutes minimum (overnight works too if you want to make ahead!). Heat the oven to 200C/180C Fan/Gas 6. Place the balls of cookie dough on separate baking trays as they spread (about 2/3 balls per large tray). Bake 12-15 minutes, until golden at the edges (they will continue to bake a little while cooling).
7. Let cool on a wire rack before eating! They are great warm, but equally wonderful once cooled and you really get that hit of creamy cheesecake filling.