High-Protein Cheesecake Stuffed Chocolate Chip Cookies

Chocolate chip cookie sandwich with creamy filling and melted chocolate chips, delicious dessert from The Chef Out West.

5 from 1 vote

High-Protein Cheesecake Stuffed Chocolate Chip Cookies

Thick, soft chocolate chip cookies made with Greek yogurt, oat flour, and maple syrup, each one stuffed with a frozen cheesecake center that stays creamy all the way through baking.

Course Dessert

Cuisine American

Keyword cheesecake stuffed chocolate chip cookies, greek yogurt cookies, healthy chocolate chip cookies, high protein cookies, oat flour cookies, protein cookie recipe

Prep Time 30

Cook Time 13

Freeze Time 2

Total Time 2 43

Servings cookies

Calories 297kcal

Author Chef Josh

Ingredients

Cheesecake Filling

4 oz cream cheese softened
½ cup thick plain Greek yogurt (2% or higher is best)
2 tablespoons honey
1 teaspoon vanilla extract or vanilla bean paste
Pinch of salt

Chocolate Chip Cookie Dough

½ cup thick plain Greek yogurt (2% or higher is best)
⅓ cup pure maple syrup
1 large egg
2 tablespoons melted butter or coconut oil
2 teaspoons vanilla extract
2¼ cups oat flour plus more if needed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup semisweet or dark chocolate chips plus more for topping

Instructions

Add the 4 oz cream cheese, ½ cup Greek yogurt, 2 tablespoons honey, 1 teaspoon vanilla, and a pinch of salt to a bowl and whisk until completely smooth with no lumps of cream cheese remaining.
Line a plate with parchment paper and spoon the filling into 10 rounds, about 1 generous tablespoon each, spreading each into a disc about 1½ inches across. Freeze for at least 1 hour, until completely solid.
Whisk the ½ cup Greek yogurt, ⅓ cup maple syrup, egg, 2 tablespoons melted butter, and 2 teaspoons vanilla in a large bowl until smooth.
Add the 2¼ cups oat flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt, folding until a thick dough forms, then fold in the ¾ cup chocolate chips.
Let the dough rest for 5 minutes before deciding if it needs more oat flour. It should be soft and slightly tacky but sturdy enough to scoop and shape by hand.
Refrigerate the dough for 20 to 30 minutes so the oat flour fully hydrates and the dough is easier to shape.
Divide the dough into 10 portions. Flatten about two-thirds of one portion in your palm, place a frozen cheesecake disc in the center, then add the rest of the dough over top and pinch it closed around the filling.
Shape each cookie into a tall, thick mound and place on a parchment-lined baking sheet with plenty of space between them. Press a few extra chocolate chips into the tops.
Refrigerate the assembled cookies for another 20 to 30 minutes, or freeze for 10 to 15 minutes.
Preheat the oven to 350°F and bake for 13 to 16 minutes, until the edges are lightly golden and the tops are set but the centers still look slightly soft.
Leave the cookies on the baking sheet for at least 15 minutes before moving them, which lets both the cookie and the cheesecake center finish setting.

Notes

Thick Greek yogurt works best here, so aim for 2%+. Don't forget to pour off any liquid sitting on top before measuring.
Let the dough rest before adding more flour. Oat flour keeps absorbing moisture for a few minutes after mixing.
Keep the cheesecake discs frozen until the moment you stuff each cookie. Pull them out one or two at a time.
Seal the dough completely around the filling, especially on the bottom. Pinch extra dough over any visible cracks.
Don't flatten the assembled cookies. They spread on their own in the oven.
All-purpose flour works in place of oat flour, start with about 2 cups.
Store leftovers refrigerated in an airtight container. Reheat for 10 to 15 seconds in the microwave.

Nutrition