Gigantic Cheesecake Stuffed Cookie Recipe
Indulge in the perfect harmony of two beloved desserts with these Gigantic Cheesecake Stuffed Cookies. Whether you opt for the full-sized version or a more modest cookie, every bite brings the rich, creamy cheesecake filling together with the chewy, chocolatey goodness of a classic cookie. A sweet treat like no other, these cookies are sure to be a hit, especially when baked to perfection on your Napoleon Barbecue.
Gigantic Cheesecake Stuffed Cookie Recipe
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- 1 cup (227 g) butter, room temperature, unsalted
- 1 cup (213 g) brown sugar
- ½ cup (100 g) white sugar
- 2 eggs, lightly beaten
- 2 tsp. vanilla extract
- 1½ cups (195 g) cake flour
- 1½ cups (225 g) all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 6 cups (1020 g) chocolate chips/chunks divided
- Finishing salt
Cheesecake Filling
- 1 box (8.8 oz/250 g) plain cream cheese, softened
- ½ cup (65 g) powdered sugar
- 1 tsp. vanilla
- In a small bowl, whip together the softened cream cheese, powdered sugar, and vanilla. Place into the fridge to chill.
- Cream together the butter and sugars until pale, but not completely aerated and fluffy. Add the eggs and vanilla, stirring until completely combined.
- Sift together the dry ingredients and fold them into the wet mixture. Fold in ⅓ to ½ of the chocolate chips. Leave lots of chocolate aside for garnish.
- Divide the dough into 6.5 oz or 200g sections and roll them into balls – you can also do smaller cookies, measuring out what you are comfortable with.
- Press a large divot into the top of the cookie. Pull the cheesecake mixture from the fridge and fill the divot most of the way with the cheesecake mixture. Then, fold and pull the dough around the cheesecake filling to enclose it. Roll the top half of the cookie in the remaining chocolate chips to coat the top. Leave the bottom free of chips so they don’t burn.
- Chill the balls, covered, overnight. The 24-hour rest time is essential to the final shape and ages the dough for a better flavor.
- When you are ready to bake, preheat the barbecue to 375°F (190°C) and prepare to use indirect grilling. The ideal setup will have the burners lit on the two ends of the grill with the burners in the middle off.
- Place the cookies 2 inches (5 cm) apart on a baking sheet covered with parchment paper. OR place a baking stone onto the grill when you are preheating and transfer the cookies and parchment paper onto the stone.
- Bake for 19 minutes, until the bottoms are a light golden and the tops have partially set. They will set fully when cooled. As soon as you pull the cookies to cool, top with finishing salt and fill in the gaps with extra chocolate to taste.
There’s nothing better than dessert. Imagine two of the greatest desserts ever, combined into one with these Gigantic Cheesecake Stuffed Cookies. What are your favorite things to put in your cookies? Share your barbecue dessert recipes, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Measure out your ingredients
Measure, fill, then coat the cookies
Bake the cookies using indirect heat
Bake for 19 minutes, or until golden
Salt the tops before they cool
They're so soft and gooey
Serve these warm
A nice coffee, hot cocoa, or tall glass of milk pair perfectly
Perfect for autumn, these cookies tick all of the boxes
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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For those who don’t know, Gideon’s Bakehouse is a dark-Victorian-themed bakery that serves the best and largest cookies on the planet. The only little problem is, if you don’t live in Orlando, you can’t get them. Or can you?
After about a year (at the time of writing this) my adventures in Orlando are but a distant and wonderful memory. However, one memory that flitters into my mind’s eye with a surprising frequency are the gargantuan cookies found at Gideon’s Bakehouse.
Say beat it to boring biscuits and bake yourself some upgraded Browned Butter and Miso Chocolate Chip Cookies. This recipe asks for extra steps that you may not have done with your last batch of homemade cookies.
Measure out your ingredients
Measure, fill, then coat the cookies
Bake the cookies using indirect heat
Bake for 19 minutes, or until golden
Salt the tops before they cool
They're so soft and gooey
Serve these warm
A nice coffee, hot cocoa, or tall glass of milk pair perfectly
Perfect for autumn, these cookies tick all of the boxes
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Feel like a professional griller
