Cheesecake Stuffed Chocolate Chip Cookies are the perfect mashup of two classic desserts. I get a soft, chewy chocolate chip cookie with a rich and creamy cheesecake surprise tucked inside. It’s the kind of treat that makes people pause mid-bite and say, “Whoa.”
Why I Love This Recipe
I love how these cookies combine the best of both worlds. There’s the familiar, comforting flavor of a homemade chocolate chip cookie, but then I hit the smooth, tangy cheesecake center, and it takes things to the next level. They’re great for parties, bake sales, or just when I want to indulge in something extra special. Every bite is rich, gooey, and satisfying.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the cheesecake filling:
- 12 ounces cream cheese, cubed
- ¾ cup powdered sugar
For the cookie dough:
- 1 cup butter, room temperature
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
directions
- I preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a mixing bowl, I beat the cream cheese and powdered sugar together until smooth. Then I chill the mixture while I prepare the cookie dough.
- In a separate large bowl, I cream the butter, brown sugar, and granulated sugar until fluffy.
- I mix in the egg, egg yolk, and vanilla extract until well blended.
- I add the baking soda, salt, and flour gradually, mixing until just combined, then stir in the chocolate chips.
- I scoop out a portion of dough, flatten it into a disk, and place a spoonful of cheesecake filling in the center.
- I fold the dough around the filling and roll it into a sealed ball.
- I place the dough balls on the prepared baking sheet about 2 inches apart.
- I bake for about 9 minutes until the edges are golden and the centers are set.
- I let them cool on the baking sheet for a few minutes before moving to a wire rack.
Servings and timing
This recipe makes about 24 cookies. It takes around 15 minutes to prep and 9 minutes to bake each batch. Altogether, I usually spend around 25-30 minutes from start to finish, depending on how many batches I bake.
Variations
- I use dark chocolate chips for a deeper, richer flavor.
- I sometimes fold in chopped pecans or walnuts for a nutty crunch.
- For a fruity twist, I like adding a few dried cherries or cranberries to the dough.
- Around the holidays, I might swap in white chocolate chips and crushed peppermint.
storage/reheating
I store the cookies in an airtight container in the fridge for up to five days. When I want that warm, fresh-baked feel, I pop one in the microwave for 10 seconds. They also freeze really well—just freeze them in a single layer first, then transfer to a freezer bag.
FAQs
How do I keep the filling from leaking?
I make sure the dough fully wraps around the cheesecake filling. I pinch it closed at the seams and sometimes chill the stuffed dough balls for 10-15 minutes before baking to help hold their shape.
Can I freeze them before baking?
Yes. I freeze the unbaked dough balls on a tray first, then move them to a bag or container. When I bake from frozen, I just add 1-2 extra minutes to the baking time.
What if I don’t have a cookie scoop?
No problem. I use a tablespoon and eyeball a heaping scoop to get the right size. It works just as well.
Can I use low-fat cream cheese?
I’ve tried it, but the filling tends to be softer and a bit runny. I stick with full-fat cream cheese for the best texture and taste.
How do I know when they’re done baking?
I look for golden edges and slightly underbaked centers. They’ll finish setting up as they cool on the pan.
Conclusion
These Cheesecake Stuffed Chocolate Chip Cookies are an indulgent, show-stopping treat that always gets rave reviews. I love how they look like a regular cookie until I take a bite and discover the creamy center. If I’m looking to wow friends or just treat myself, this is the recipe I reach for every time.
Cheesecake Stuffed Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 9 minutes per batch
- Total Time: 25–30 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert mashup! These soft, chewy cookies are filled with a rich and creamy cheesecake center, delivering indulgent flavor in every bite. Ideal for parties, bake sales, or anytime you want to impress with a surprise inside. Keywords: cheesecake stuffed cookies, chocolate chip cheesecake cookies, stuffed cookie recipe.
Ingredients
- For the cheesecake filling:
- 12 ounces cream cheese, cubed
- ¾ cup powdered sugar
- For the cookie dough:
- 1 cup butter, room temperature
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 ½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375°F and line baking sheet with parchment paper.
- Beat cream cheese and powdered sugar until smooth, then chill the mixture.
- Cream together butter, brown sugar, and granulated sugar until fluffy.
- Mix in egg, egg yolk, and vanilla extract.
- Gradually add baking soda, salt, and flour; stir in chocolate chips.
- Flatten a scoop of dough, add cheesecake filling, and wrap dough around it.
- Roll into a sealed ball and place on baking sheet.
- Repeat and space cookies about 2 inches apart.
- Bake for 9 minutes until edges are golden.
- Cool on baking sheet before transferring to a wire rack.
Notes
- Chill stuffed dough balls before baking to prevent leaking.
- Freeze unbaked cookies for later and bake straight from frozen with extra baking time.
- Use full-fat cream cheese for the best consistency.
- Warm in the microwave for 10 seconds to reheat.
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