Introduction

Cheesecake Stuffed Chocolate Chip Cookies combine the best of both worlds: gooey cheesecake filling wrapped inside a classic chocolate chip cookie. These indulgent treats offer a delightful surprise with every bite, perfect for dessert lovers looking for something special.

A close-up view of two stacked chocolate chip cookies on brown parchment paper, placed on a white marbled surface. The top cookie is broken in half and balanced over the bottom one, revealing three main layers: the golden brown soft cookie with chocolate chips on the outside, a thick middle layer of smooth, melted dark chocolate, and a creamy, white gooey layer at the very center. The rich melted chocolate slightly drips down, showing a warm and gooey texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups semi-sweet chocolate chips
8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
Step 6: In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
Step 7: Scoop out about 2 tablespoons of cookie dough and flatten it into a disc. Place a teaspoon of the cream cheese mixture in the center and wrap the dough around it, sealing completely. Repeat with the remaining dough and filling.
Step 8: Place the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra creamy filling, make sure the cream cheese is fully softened before mixing.
Try adding a pinch of cinnamon or espresso powder to the dough for a subtle flavor twist.
Swap semi-sweet chocolate chips for dark or white chocolate to customize your cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen cookies briefly in the microwave for a soft, melty texture.

How to Serve

The image shows two thick cookies stacked on top of each other on a white marbled surface, cut in half to reveal a gooey filling inside. Each cookie has a golden-brown outer layer with a slightly crumbly texture and bits of melted dark chocolate throughout. Inside, there are two creamy layers: a smooth, white cream layer in the middle and a rich, melted chocolate layer that drips slightly out of the cookie edges. The top cookie has dark chocolate drizzle on its surface, creating a shiny, textured pattern. The background is softly blurred but shows other cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Yes, low-fat cream cheese can be used, but the filling may be less rich and creamy compared to full-fat cream cheese.

How do I prevent the cookies from spreading too much?

Make sure your dough is well chilled before stuffing and baking, and avoid flattening the dough too thin when wrapping the filling to maintain their shape.

Cheesecake Stuffed Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

Indulge in the best of both worlds with these Cheesecake Stuffed Chocolate Chip Cookies—a delightful treat featuring soft, chewy chocolate chip cookies generously filled with a creamy, sweet cheesecake center. Perfect for satisfying your sweet tooth or impressing guests with a decadent homemade dessert.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 cups semi-sweet chocolate chips

Cheesecake Filling

8 oz cream cheese, softened
1/4 cup powdered sugar
1 tsp vanilla extract

Instructions

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which will create a soft cookie texture.
Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the dough with flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to distribute the leavening agents evenly.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overworking the dough. Fold in the semi-sweet chocolate chips evenly.
Prepare Cream Cheese Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy for the cheesecake center.
Shape and Stuff Cookies: Scoop approximately 2 tablespoons of cookie dough and flatten it into a small disc in your palm. Add about a teaspoon of the cream cheese filling in the center. Fold the dough around the filling completely sealing it inside. Repeat with remaining dough and filling.
Arrange and Bake: Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

Make sure the cream cheese is fully softened to avoid lumps in the filling.
For best results, do not overmix the dough once the flour is added to keep the cookies tender.
Use room temperature eggs to help the dough blend smoothly.
Store cookies in an airtight container at room temperature for up to 3 days or refrigerate to keep the cream cheese filling fresh longer.
Chocolate chips can be substituted with chunks or other types of chips to customize flavor.

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