Imagine the ultimate dessert fusion—a classic, chewy chocolate chip cookie meets a creamy, tangy cheesecake filling. These Cheesecake Stuffed Chocolate Chip Cookies offer the best of both worlds: a crispy, golden-brown exterior with an ooey-gooey, luscious cheesecake center.
These cookies are perfect for any occasion—whether you’re hosting a party, baking for the holidays, or just indulging your sweet tooth. They’re easy to make and require simple ingredients, yet they taste like they came from a high-end bakery.
If you love rich, decadent desserts, this recipe is a must-try. Let’s get baking!
Why You Will Love Making This Recipe
- Irresistibly Gooey Center: The creamy cheesecake filling makes these cookies stand out.
- Perfectly Soft & Chewy: These cookies have the ideal chewy texture with crisp edges.
- Great for Any Occasion: Perfect for dessert tables, gifts, or casual snacking.
- Easy to Make Ahead: Prepare the dough and filling in advance for quick baking.
- Customizable: Add mix-ins like nuts, caramel, or white chocolate chips!
Once you taste these Cheesecake Stuffed Chocolate Chip Cookies, you’ll never go back to regular cookies again!
Ingredients:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Equipment Used:
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop
Directions & Instructions
1. Make the Cheesecake Filling:
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Spoon small dollops onto a parchment-lined baking sheet and freeze for at least 30 minutes.
2. Prepare the Cookie Dough:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt, then gradually mix into the wet ingredients.
- Fold in the chocolate chips.
3. Assemble & Bake:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out tablespoon-sized portions of dough and flatten them slightly.
- Place a frozen cheesecake dollop in the center and cover with another portion of dough, sealing the edges.
- Bake for 10-12 minutes, until golden brown. Let cool before serving.
Nutritional Information
Per serving (1 cookie):
- Calories: 280
- Protein: 4g
- Carbohydrates: 34g
- Fat: 15g
- Sugar: 20g
These chewy, rich cookies offer a perfect balance of sweetness and texture.
Prep Time and Cook Time:
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour
Variations:
- Nutty Twist: Add chopped pecans or walnuts for extra crunch.
- Double Chocolate: Use chocolate dough for a richer experience.
- Caramel Delight: Drizzle salted caramel over the cookies before serving.
Frequently Asked Questions
1. Can I make these cookies ahead of time?
Yes! Store them in an airtight container at room temperature for 3 days or freeze for up to 3 months.
2. How do I prevent the filling from leaking?
Ensure you completely seal the edges of the cookie dough around the cheesecake filling.
3. Can I use store-bought cookie dough?
Yes, but homemade dough provides the best texture and flavor!
Pro Tips By Lyndy
- Chill the cheesecake filling to prevent melting while baking.
- Use a cookie scoop for evenly sized cookies.
- Underbake slightly for an extra gooey center.
Serving Suggestions
- Serve warm with a glass of milk for a comforting treat.
- Pair with vanilla ice cream for an indulgent dessert.
- Drizzle with melted chocolate for extra decadence.
Cheesecake Stuffed Chocolate Chip Cookies : The Ultimate Indulgence
Imagine the ultimate dessert fusion—a classic, chewy chocolate chip cookie meets a creamy, tangy cheesecake filling.
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop
For the Cookie Dough:
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Make the Cheesecake Filling:
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Spoon small dollops onto a parchment-lined baking sheet and freeze for at least 30 minutes.
- Prepare the Cookie Dough:
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt, then gradually mix into the wet ingredients.
- Fold in the chocolate chips.
- Assemble & Bake:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out tablespoon-sized portions of dough and flatten them slightly.
- Place a frozen cheesecake dollop in the center and cover with another portion of dough, sealing the edges.
- Bake for 10-12 minutes, until golden brown. Let cool before serving.
Chill the cheesecake filling to prevent melting while baking.
Use a cookie scoop for evenly sized cookies.
Underbake slightly for an extra gooey center.