Cheesecake-Stuffed Chocolate Chip Cookies

There’s something undeniably magical about biting into a warm, freshly baked chocolate chip cookie—only to discover a creamy cheesecake filling inside. These cheesecake-stuffed chocolate chip cookies are the ultimate dessert mashup, bringing together the best of two worlds: the comforting, chewy goodness of a chocolate chip cookie and the rich, tangy delight of cheesecake.

Perfect for special occasions, holiday gatherings, or just a cozy weekend treat, these cookies take the classic chocolate chip recipe up a notch. The surprise filling makes them extra indulgent, and trust me, once you try them, you’ll never look at regular chocolate chip cookies the same way again.

Whether you’re a seasoned baker or just looking to impress friends and family with a creative dessert, this recipe is easier than you might think. So let’s dive in and make a batch of these decadent cheesecake-stuffed chocolate chip cookies!

Why You’ll Love This Recipe

• A fun twist on a classic – Chocolate chip cookies are amazing, but add cheesecake to the mix, and you have something truly unforgettable.
• Rich, creamy filling – The surprise cheesecake center adds a luscious texture that perfectly complements the chewy cookie.
• Easy to make ahead – You can prep the cheesecake filling in advance for an easier baking experience.
• Perfect for sharing – These cookies are a show-stopper at parties, potlucks, and bake sales.

Ingredients You’ll Need

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Chocolate Chip Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup chocolate chips

How to Make Cheesecake-Stuffed Chocolate Chip Cookies

Step 1: Prepare the Cheesecake Filling

Before starting on the cookie dough, it’s best to get the cheesecake filling ready so it has time to chill. In a small mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.

Once well combined, spoon small dollops (about 1 teaspoon each) onto a parchment-lined plate or baking sheet. You’ll want around 12 small portions. Place the plate in the freezer and let the cheesecake filling firm up for about 30 minutes to 1 hour. This step makes it much easier to stuff inside the cookies later!

Step 2: Make the Cookie Dough

While the cheesecake filling is chilling, prepare the cookie dough. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step is important because it helps create that classic soft and chewy texture.

Next, add the egg and vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Finally, fold in the chocolate chips.

Step 3: Assemble the Stuffed Cookies

Now comes the fun part—stuffing the cookies! Scoop about 2 tablespoons of cookie dough and flatten it slightly in the palm of your hand. Place a frozen cheesecake dollop in the center, then take another small piece of dough and cover the top. Gently seal the edges, rolling the dough into a ball to fully enclose the cheesecake.

Repeat until all cookies are stuffed. Place them on a lined baking sheet, leaving enough space between each cookie to allow for spreading.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Be careful not to overbake—these cookies should be slightly underdone for that perfect gooey center.

Once baked, let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Helpful Tips

• Chill the cheesecake filling well – Freezing the filling helps it hold its shape while baking and prevents it from leaking out.
• Don’t overmix the dough – Overmixing can lead to dense cookies instead of that soft, chewy texture we all love.
• Use room-temperature butter – Softened butter blends better with the sugars, creating a smoother dough.
• Flatten slightly before baking – This helps ensure even baking and prevents overly thick cookies.

Recipe Details

• Prep Time: 40 minutes (including chilling)
• Cook Time: 10-12 minutes
• Total Time: ~50-55 minutes
• Yield: 12 large stuffed cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Make the cheesecake filling first – Since the cheesecake mixture needs time to chill, it’s best to prepare it before starting the cookie dough. This makes assembling the cookies much easier.
• Use a cookie scoop – For evenly sized cookies, use a cookie scoop to portion out the dough. This helps ensure they all bake evenly.
• Don’t skip freezing the filling – A well-chilled cheesecake filling prevents it from melting into the dough while baking, keeping that delicious creamy center intact.
• Seal the cookies well – Make sure the cookie dough fully encloses the cheesecake filling so it doesn’t leak out during baking. Pinch the edges together and roll gently into a ball.
• Experiment with mix-ins – While chocolate chips are a classic choice, feel free to add chopped nuts, toffee bits, or even a sprinkle of sea salt on top for extra flavor.
• Bake one test cookie first – If you’re unsure about baking time or how the cookies will spread, bake one test cookie first. This allows you to adjust if needed before baking the whole batch.
• Let cookies cool slightly before eating – These cookies are best enjoyed slightly warm, but letting them cool for about 5 minutes helps the cheesecake center set properly.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Since these contain a cheesecake filling, they’re best stored in the fridge for up to 5 days.
• Freezer: You can freeze the unbaked, stuffed cookie dough balls for up to 3 months. When ready to bake, simply add a couple of extra minutes to the baking time.

Frequently Asked Questions

Can I use a different type of chocolate?
Absolutely! While semi-sweet chocolate chips are classic, you can switch things up with dark chocolate, milk chocolate, or even white chocolate chips.

What if my cheesecake filling melts into the cookie?
This usually happens if the filling wasn’t frozen long enough. Make sure to chill it properly before assembling the cookies.

Can I make these ahead of time?
Yes! You can prepare the cookie dough and cheesecake filling in advance. Store them separately in the fridge, then assemble and bake when you’re ready.

How do I make them extra gooey?
For an extra gooey texture, slightly underbake the cookies and let them rest on the baking sheet for a few extra minutes before transferring to a cooling rack.

Related Recipes

If you loved these cheesecake-stuffed chocolate chip cookies, here are a few more treats to try:

• Nutella Marshmallow Cookies
• Cheesecake Stuffed Chocolate Chip Cookies
• Chocolate Chip Cheesecake Cookies – Soft, Creamy, and Loaded with Chocolate Chips

Conclusion

These cheesecake-stuffed chocolate chip cookies are the ultimate indulgence, combining the best of two beloved desserts into one irresistible treat. With their chewy cookie exterior and creamy, tangy filling, they’re sure to be a hit at any gathering—or just as a special treat for yourself.

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