Cheesecake Stuffed Chocolate Chip Cookies Recipe

Introduction

These cheesecake stuffed chocolate chip cookies combine the rich creaminess of cheesecake with the classic comfort of chocolate chip cookies. Each bite reveals a sweet, creamy center wrapped in soft, buttery cookie dough. They’re perfect for impressing friends and family or treating yourself to a decadent dessert.

Ingredients

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract (for cheesecake filling)
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract (for cookie dough)
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips

Instructions

1. Step 1: Make the cheesecake filling by mixing the softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract in a small bowl until smooth. Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for 20–30 minutes.
2. Step 2: Prepare the cookie dough by beating the softened butter, brown sugar, and granulated sugar in a large bowl until fluffy. Add the eggs and 2 teaspoons vanilla extract, mixing well to combine.
3. Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
4. Step 4: Chill the cookie dough in the refrigerator for 15–20 minutes to make it easier to handle.
5. Step 5: To assemble, flatten about 1.5 tablespoons of cookie dough in your palm. Place a frozen cheesecake ball in the center, cover it with approximately 1 tablespoon more dough, and carefully seal the edges. Roll gently into a ball.
6. Step 6: Place the prepared cookies on a parchment-lined baking sheet, spaced evenly. Bake at 350°F (175°C) for 13–15 minutes, or until the edges are lightly golden but the centers remain soft.
7. Step 7: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the cheesecake filling to brighten the taste.
• Use mini chocolate chips for a more even distribution inside the cookies.
• Make sure the cheesecake balls are well frozen to prevent leakage during baking.
• Try adding chopped nuts like pecans or walnuts to the cookie dough for a crunchy twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to 1 month. To reheat, warm in the microwave for 10–15 seconds or until soft and creamy in the center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Yes, but the texture may be less creamy and flavorful. Full-fat cream cheese is recommended for the best results.

Why are my cheesecake centers leaking during baking?

This usually happens if the filling is not frozen solid before baking or if the cookie dough isn’t sealed tightly around the filling. Make sure to freeze the cheesecake balls well and press the dough edges firmly together.

Cheesecake Stuffed Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

Decadent Cheesecake Stuffed Chocolate Chip Cookies combine rich, creamy cheesecake filling with soft, chewy chocolate chip cookies for an irresistible treat. These cookies offer a delightful surprise inside, perfect for dessert lovers looking for a unique twist on classic chocolate chip cookies.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Cookie Dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups chocolate chips

Instructions

1. Make Cheesecake Filling: In a small bowl, mix softened cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Scoop into small teaspoon-sized portions, place on a parchment-lined tray, and freeze for 20–30 minutes to firm up.
2. Make Cookie Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until fluffy. Add eggs and 2 teaspoons vanilla extract; mix well until combined. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until combined. Fold in the chocolate chips evenly.
3. Chill Dough: Chill the cookie dough in the refrigerator for 15–20 minutes to make it easier to handle and shape.
4. Assemble Cookies: Flatten about 1.5 tablespoons of cookie dough in your palm. Place a frozen cheesecake ball in the center, cover with approximately 1 tablespoon more dough, and carefully seal the edges around the cheesecake filling. Roll gently into a smooth ball to encase the filling completely.
5. Bake: Place the assembled cookie balls on a parchment-lined baking sheet, spacing them evenly. Bake in a preheated oven at 350°F (175°C) for 13–15 minutes, or until the edges are lightly golden and the centers are set. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Freezing the cheesecake filling before assembling helps prevent it from melting during baking.
• Make sure to seal the cookie dough tightly around the cheesecake filling to avoid leakage.
• For softer cookies, do not overbake; remove them when edges are just set.
• Store baked cookies in an airtight container in the refrigerator for up to 5 days.
• Can be frozen before baking; bake directly from frozen, adding a couple of extra minutes to bake time.

Keywords: cheesecake stuffed cookies, chocolate chip cookies, dessert, creamy filling, sweet treats, baked cookies