Cheesecake Stuffed Chocolate Chip Cookies Recipe
Imagine the magic of a luscious cheesecake hidden inside your favorite cookie — that’s exactly what makes these Cheesecake Stuffed Chocolate Chip Cookies a showstopper! Each bite combines velvety pockets of sweet cream cheese surrounded by rich, gooey, chocolate-studded cookie. Whether you’re baking for a special occasion or just craving something extraordinary, this treat never fails to surprise and delight. And the best part? With just a bit of chilling time and some pantry basics, you can create these little treasures right at home. Trust me, one taste and you’ll be hooked!
Ingredients You’ll Need
The ingredient list for Cheesecake Stuffed Chocolate Chip Cookies is wonderfully straightforward, and each component really earns its spot in the finished treat. The cream cheese center brings that “wow” factor, while the classic cookie dough provides the familiar, cozy flavor you love. Don’t skip a thing — each ingredient plays a key role in achieving the perfect bite!
- Cream cheese (8-ounce block, softened): This is the star of the filling, giving the heart of your cookie a creamy, tangy contrast.
- Powdered sugar (1/4 cup): Melts seamlessly into the cream cheese, creating a smooth, sweet interior.
- Vanilla extract (1/2 teaspoon for filling, 2 teaspoons for dough): A double dose infuses both the center and the dough with warm, inviting depth.
- Unsalted butter (1 cup, softened): Provides that rich, indulgent base — make sure it’s at room temperature for the fluffiest dough.
- Brown sugar (3/4 cup): Adds moisture and a lovely caramel note to the cookie portion.
- Granulated sugar (1/2 cup): Ensures a crisp edge and the perfect level of sweetness.
- Eggs (2 large): Bind everything together while keeping the dough soft and tender.
- All-purpose flour (2 3/4 cups): Gives the cookies their classic shape and a soft, sturdy bite.
- Baking soda (1 teaspoon): Responsible for that golden rise and irresistible chewy texture.
- Salt (1/2 teaspoon): Brings all the flavors to life, keeping things perfectly balanced.
- Semi-sweet chocolate chips (2 cups): Loads of melty chocolatey goodness in every single morsel.
How to Make Cheesecake Stuffed Chocolate Chip Cookies
Step 1: Prepare the Cheesecake Filling
Start by making the creamy surprise at the center — in a bowl, beat your softened cream cheese, powdered sugar, and a splash of vanilla until the mixture is fluffy and smooth. Scoop out teaspoon-sized mounds and chill them in the freezer. This step is key: frozen cheesecake centers won’t ooze out during baking, ensuring you get that perfect molten middle!
Step 2: Make the Cookie Dough
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy — this is where the cookie’s softness starts. Crack in your eggs and pour in the vanilla, mixing thoroughly. In a separate bowl, whisk the flour, baking soda, and salt, then gently add these dry ingredients to the wet. Stop mixing the moment everything is combined to avoid tough cookies. Fold in those glorious chocolate chips for bursts of chocolate in every bite.
Step 3: Stuff and Shape the Cookies
Scoop about two tablespoons of cookie dough and press to flatten slightly in your palm. Take one of those frozen cheesecake filling balls and nestle it in the center. Wrap the dough up and over the cheesecake, enclosing it completely and sealing the edges tightly. Roll each one into a smooth ball and set it on a parchment-lined baking sheet. This hands-on step is a little labor of love, but so worth it!
Step 4: Bake to Perfection
Pop your tray of stuffed cookie dough into a preheated 350°F oven, leaving plenty of space between each for spreading. Bake for 12 to 14 minutes, or until the edges turn a lovely golden brown and the centers still look just set — slightly underdone centers mean chewy cookies once cooled. Let them rest on the tray for 10 minutes before moving (and devouring).
How to Serve Cheesecake Stuffed Chocolate Chip Cookies
Garnishes
Dress up your Cheesecake Stuffed Chocolate Chip Cookies with a light dusting of powdered sugar for a pretty, bakery-style finish. A drizzle of melted chocolate or caramel is fantastic for extra decadence, and if you’re feeling fun, throw on a pinch of flaky sea salt to really make the chocolate pop.
Side Dishes
These cookies pair beautifully with a tall glass of cold milk for classic comfort. For a grown-up treat, enjoy them alongside a creamy espresso or even with a scoop of vanilla bean ice cream. You’ll love how the creamy cheesecake center works with a rich, freshly brewed coffee!
Creative Ways to Present
Stack a few cookies on a platter with fresh berries and let guests discover the surprise inside, or wrap individual cookies in parchment paper and tie with kitchen twine as thoughtful gifts. For special occasions, arrange them in muffin liners on a tiered stand — they look just like bakery masterpieces and taste even better!
Make Ahead and Storage
Storing Leftovers
Stash any extra Cheesecake Stuffed Chocolate Chip Cookies in an airtight container at room temperature for up to five days. The cream cheese center stays surprisingly soft, and the cookies hold up beautifully for days — if they last that long!
Freezing
These cookies are perfect for freezing: simply let them cool completely, then wrap each in plastic wrap and place in a freezer bag. They’ll keep for up to two months. Thaw overnight at room temperature for that just-baked taste anytime.
Reheating
If you crave that fresh-from-the-oven warmth, pop a cookie into the microwave for 10–15 seconds. The chocolate chips melt, the cookie softens, and the cheesecake center becomes dreamily gooey all over again — pure bliss.
FAQs
Can I use low-fat cream cheese for the filling?
You can, but full-fat cream cheese gives the filling its signature creamy richness. Low-fat versions tend to make the center a little less luscious and more prone to weeping during baking.
What if I don’t have parchment paper?
If you’re out of parchment paper, you can use a silicone baking mat or lightly grease the baking sheet. Just be mindful that cookies might spread a bit more on a greased surface.
Can I make the dough ahead of time?
Absolutely! You can assemble the dough balls and freeze them (unbaked and stuffed), then just bake straight from frozen — add a minute or two to the baking time.
Why do I have to freeze the cheesecake filling?
Freezing the cheesecake filling ensures it stays in place while baking, preventing leaks and keeping that luscious center intact right inside each cookie.
Can these be made gluten-free?
Yes, you can substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. The rest of the recipe for Cheesecake Stuffed Chocolate Chip Cookies stays the same, so everyone can enjoy!
Final Thoughts
Trust me: once you try these Cheesecake Stuffed Chocolate Chip Cookies, you’ll be asked to make them for every event — or just for yourself on a cozy night in! It’s the best of two desserts in a single, irresistible bite. Don’t wait for a special occasion to indulge; bake a batch and share the surprise (or keep it your sweet little secret!).
Print
Cheesecake Stuffed Chocolate Chip Cookies Recipe
- Total Time: 1 hour (including chilling time)
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert mash-up with these Cheesecake Stuffed Chocolate Chip Cookies. A creamy cheesecake filling is encased in a chewy chocolate chip cookie for a decadent treat that will satisfy any sweet tooth.
Ingredients
Cheesecake Filling:
- 1 (8-ounce) block cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 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
- 2 cups semi-sweet chocolate chips
Instructions
- Cheesecake Filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into small 1-teaspoon mounds and freeze for 30 minutes.
- Cookie Dough: Cream butter and sugars until fluffy. Beat in eggs and vanilla. Whisk together dry ingredients, then mix into wet. Fold in chocolate chips.
- Wrap cookie dough around frozen cheesecake balls, forming cookies. Bake at 350°F for 12–14 minutes. Cool before serving.
Notes
- Chill the cheesecake filling before using.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 20g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
