Cheesecake Stuffed Chocolate Chip Cookies Recipe
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.
- 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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