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Cheesecake Stuffed Chocolate Chip Cookies Recipe

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4.8 from 122 reviews

Cheesecake Stuffed Chocolate Chip Cookies combine the rich, creamy texture of cheesecake with the classic, gooey delight of chocolate chip cookies. Each cookie features a luscious cheesecake center encased in soft, chewy chocolate chip cookie dough, baked to perfection with golden edges for a decadent 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

  1. Preheat Your Oven: Set your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, cream the melted butter, brown sugar, and granulated sugar until smooth and well-combined. Add the vanilla extract, egg, and egg yolk, beating until creamy. Gradually mix the dry ingredients into the wet mixture. Fold in the chocolate chips for that gooey chocolatey goodness.
  3. Create the Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and spreadable.
  4. Assemble the Cookies: Scoop tablespoon-sized balls of cookie dough and flatten them slightly. Add a small dollop of the cheesecake filling in the center of each piece. Cover with more cookie dough, sealing the edges carefully so the cheesecake stays hidden inside.
  5. Bake to Perfection: Place the stuffed cookies on the prepared baking sheets and bake for 15–18 minutes or until the edges turn lightly golden. Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.

Notes

  • Use room temperature cream cheese for a smoother cheesecake filling.
  • To prevent leaks, seal cookie dough edges tightly around the cheesecake filling.
  • Chill dough slightly if it becomes too soft to handle.
  • Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For added texture, consider adding chopped nuts to the dough.