If you’re a dessert lover who can’t decide between cookies and cheesecake, this indulgent recipe is your dream come true. Cheesecake Stuffed Chocolate Chip Cookies bring together the rich, gooey goodness of a classic chocolate chip cookie with the creamy, tangy surprise of a cheesecake filling.
The contrast between the crispy edges, soft cookie center, and smooth cheesecake core creates a decadent bite that’s simply irresistible. Perfect for special occasions, holiday trays, or just satisfying your sweet tooth, these cookies are guaranteed to impress both kids and adults. Plus, they store well, so you can enjoy them over several days—if they last that long!
Ingredients
For the Cheesecake Filling:
- 1/2 cup (115g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 cup (200g) packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
Instructions
- In a small bowl, mix the softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Use a teaspoon to scoop out small amounts of the cheesecake filling. Place these scoops on a parchment-lined plate or tray and freeze for at least 30 minutes, or until firm.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until fully incorporated.
- Fold in the chocolate chips evenly using a spatula or spoon.
- Chill the cookie dough for 30 minutes to make it easier to handle.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop a tablespoon of cookie dough and flatten it slightly in your palm.
- Place one frozen cheesecake filling ball in the center and cover it with another tablespoon of cookie dough, sealing the edges completely.
- Gently roll the dough into a smooth ball and place it on the prepared baking sheet. Repeat with remaining dough and filling.
- Leave about 2 inches of space between cookies, as they will spread while baking.
- Bake for 12 to 14 minutes, or until the edges are golden brown and the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.