Why You’ll Love This Recipe
You’ll love this recipe because it’s simple to make, incredibly indulgent, and sure to impress anyone who tries them. Each cookie offers a delightful surprise inside with a creamy cheesecake filling that perfectly complements the gooey, chocolate-studded cookie exterior.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 egg yolk
- 2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Directions
- Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat together the melted butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract, egg, and egg yolk to the butter mixture and beat until creamy.
- Gradually mix the dry ingredients into the wet ingredients. Fold in the chocolate chips.
- In a small bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth to make the cheesecake filling.
- Scoop tablespoon-sized portions of cookie dough, flatten slightly, and add a small dollop of cheesecake filling in the center.
- Cover with another piece of dough and seal the edges well to enclose the filling.
- Place the cookies on the prepared baking sheets and bake for 15–18 minutes, until the edges are lightly golden.
- Cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Servings and Timing
This recipe makes approximately 20 cookies and takes about 20 minutes to prepare and 15–18 minutes to bake, totaling around 40 minutes.
Variations
- Swap out the cheesecake filling for Nutella, peanut butter, or caramel for a different twist.
- Add a sprinkle of flaky sea salt on top before baking for a salty-sweet flavor boost.
- Mix dark chocolate or white chocolate chips into the dough for added depth.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 3 months. Reheat cookies by warming them in a 300°F oven for about 5 minutes or in the microwave for 10–15 seconds.
FAQs
Can I make the cookie dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours before assembling and baking.
Can I freeze the unbaked cookies?
Yes, assemble the cookies, freeze them on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
What can I use instead of cream cheese for the filling?
You can substitute mascarpone cheese or a thick Greek yogurt mixture for a slightly different flavor.
How do I prevent the cheesecake filling from leaking out?
Seal the edges of the cookie dough securely around the filling and make sure the filling isn’t too close to the edges.
Can I use mini chocolate chips?
Yes, mini chips work well and distribute more evenly throughout the dough.
What’s the best way to soften cream cheese quickly?
Microwave the cream cheese for about 15 seconds or let it sit at room temperature for 30–60 minutes.
Can I add nuts to the cookie dough?
Absolutely, chopped walnuts or pecans would add a nice crunch.
How do I keep the cookies from spreading too much?
Chill the assembled cookie dough balls for about 30 minutes before baking.
What type of butter should I use?
Use unsalted butter to control the salt level in the cookies.
Are these cookies very sweet?
They are rich and sweet, but the tangy cheesecake filling balances the sweetness perfectly.
Conclusion
Cheesecake Stuffed Chocolate Chip Cookies bring together two dessert favorites into one deliciously indulgent treat. Perfectly chewy with a creamy surprise center, they are a show-stopping dessert that’s easy to make and even easier to love. Bake a batch today and treat yourself and your loved ones to something truly special!
Print
Cheesecake Stuffed Chocolate Chip Cookies
- Total Time: 40 minutes
- Yield: 20 servings
- Diet: Vegetarian
Description
Cheesecake Stuffed Chocolate Chip Cookies combine rich, creamy cheesecake filling with chewy, chocolatey cookies for an irresistible dessert. Perfect for parties, celebrations, or anytime you crave something extra special, these cookies are a decadent, crowd-pleasing treat.
Ingredients
For the Cookie Dough:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 egg yolk
2 cups chocolate chips
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
Instructions
-
Preheat oven to 325°F (165°C) and line baking sheets with parchment paper.
-
Whisk together flour, baking soda, and salt in a medium bowl.
-
Beat melted butter, brown sugar, and granulated sugar until smooth.
-
Add vanilla extract, egg, and egg yolk; beat until creamy.
-
Gradually mix dry ingredients into wet ingredients; fold in chocolate chips.
-
In a small bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth.
-
Scoop and flatten cookie dough portions; add cheesecake filling in the center.
-
Cover with another dough portion, sealing edges well.
-
Bake for 15–18 minutes until lightly golden.
-
Cool for 5 minutes on the sheet, then transfer to a wire rack.
Notes
Swap cheesecake filling for Nutella, peanut butter, or caramel.
Add a sprinkle of flaky sea salt for a salty-sweet boost.
Use mini chocolate chips or mix dark and white chocolate for variety.
Chill dough before baking to prevent excessive spreading.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
