Name: Cheesecake Stuffed Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 teaspoon vanilla extract

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These cheesecake stuffed chocolate chip cookies are the ultimate indulgence, blending the soft, gooey texture of a chocolate chip cookie with a creamy, tangy cheesecake filling. Perfect for those who crave both chocolate chip cookies and cheesecake, these treats are sure to impress with every bite.

Ingredients

1 ½ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup packed brown sugar

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

4 oz cream cheese, softened

¼ cup powdered sugar

½ teaspoon vanilla extract

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

Add the egg and vanilla extract to the butter mixture and mix until combined.

Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Fold in the chocolate chips.

In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Scoop about 1 tablespoon of cookie dough and flatten it slightly with your hands. Place about 1 teaspoon of the cheesecake filling in the center, then cover it with another tablespoon of cookie dough, sealing the edges around the filling.

Place the stuffed cookies onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges of the cookies are golden, but the center is still soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 12 cookies

Prep Time: 20 minutes

Cooking Time: 12 minutes

Total Time: 32 minutes

Variations

While I love these cheesecake stuffed chocolate chip cookies as they are, there are a few fun ways to switch things up:

Add-ins: I sometimes like to throw in some chopped nuts, like walnuts or pecans, for added crunch.

Cheesecake flavor variations: You can mix up the cheesecake filling by adding a little lemon zest or using flavored cream cheese, like strawberry or blueberry.

Cookie dough variety: I’ve tried using dark chocolate chips or even white chocolate chips for a twist on the traditional chocolate chip cookie.

Storage/Reheating

To store my cheesecake stuffed chocolate chip cookies, I place them in an airtight container at room temperature for up to 3-4 days. If I want to keep them fresh for longer, I freeze them. I wrap each cookie individually in plastic wrap or wax paper and store them in a freezer-safe bag. When I’m ready to enjoy them, I pop them in the microwave for a few seconds to get the filling soft again.

FAQs

How do I prevent the cheesecake filling from leaking out?

To prevent the filling from leaking, I make sure to seal the edges of the cookie dough well around the filling before baking. I also avoid overstuffing the cookies with too much cheesecake filling.

Can I make these cookies ahead of time?

Yes! I can prepare the dough and fill the cookies with the cheesecake filling ahead of time. I just place them on the baking sheet, cover them, and refrigerate for up to 24 hours before baking them.

Can I use a different type of cheese for the filling?

Cream cheese works best for this recipe, but I’ve experimented with mascarpone, and it gives the cookies a slightly different flavor with a smoother texture.

How can I make these cookies less sweet?

If I want to reduce the sweetness, I can decrease the amount of sugar in the cookie dough slightly or use a dark chocolate with a higher percentage of cocoa for the chocolate chips.

Are these cookies gluten-free?

This recipe isn’t gluten-free as it uses all-purpose flour, but I can substitute it with a gluten-free flour blend if needed.

Conclusion

These cheesecake stuffed chocolate chip cookies are the best of both worlds, offering the comforting warmth of a chocolate chip cookie combined with the creamy richness of cheesecake. Whether I’m enjoying them for a sweet snack or serving them at a gathering, they never fail to impress. The soft, gooey center and the crisp edges make every bite a heavenly experience.

Recipe:

Cheesecake Stuffed Chocolate Chip Cookies

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Author: Cheryl
Total Time: 32 minutes
Yield: 12 cookies
Diet: Vegetarian

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Description

These cheesecake stuffed chocolate chip cookies combine the soft, gooey texture of a chocolate chip cookie with a creamy, tangy cheesecake filling, offering the best of both desserts in every bite.

Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
Add the egg and vanilla extract to the butter mixture and mix until combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Fold in the chocolate chips.
In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Scoop about 1 tablespoon of cookie dough and flatten it slightly with your hands. Place about 1 teaspoon of the cheesecake filling in the center, then cover it with another tablespoon of cookie dough, sealing the edges around the filling.
Place the stuffed cookies onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges of the cookies are golden, but the center is still soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.