Cheesecake Stuffed Chocolate Chip Cookies

Cheesecake stuffed chocolate chip cookies are the ultimate indulgent treat. These cookies take everything I love about a classic chocolate chip cookie—soft centers, gooey chocolate, crispy edges—and elevate it by hiding a rich, creamy cheesecake filling inside. It’s a delicious surprise in every bite.

Why You’ll Love This Recipe

I love this recipe because it combines two iconic desserts into one unforgettable cookie. The warm cookie exterior wraps around a cool, tangy cheesecake center, creating a perfect contrast of textures and flavors. These cookies are a hit at parties, bake sales, or anytime I want to impress with something a little extra special. Plus, I can make the cheesecake filling ahead of time to save prep time later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Semisweet chocolate chips

• Cream cheese, softened

• Powdered sugar

directions

1. I start by making the cheesecake filling: I beat the softened cream cheese with powdered sugar until smooth. Then I scoop small spoonfuls onto a parchment-lined tray and freeze them for about 30 minutes. This step makes stuffing the cookies so much easier.

2. While the filling chills, I prepare the cookie dough. I cream the butter with both sugars until light and fluffy. Then I beat in the eggs and vanilla. In a separate bowl, I whisk together the flour, baking soda, and salt, and gradually mix it into the wet ingredients. Finally, I fold in the chocolate chips.

3. To assemble the cookies, I scoop a generous amount of dough and flatten it slightly in my hand. I place a frozen cheesecake ball in the center and wrap the dough around it, sealing the edges completely.

4. I chill the assembled cookies in the fridge for 20–30 minutes to help them hold their shape, then bake them in a preheated oven at 350°F (175°C) for about 12–15 minutes, until golden around the edges.

5. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. The cheesecake centers will still be slightly gooey—just the way I like it.

Servings and timing

This recipe makes about 12 to 16 large cookies. Prep time takes around 30 minutes, plus freezing and chilling time. Baking takes 12–15 minutes per batch. In total, I set aside about 1.5 hours from start to finish.

Variations

When I want to switch it up, I add mini chocolate chips to the cheesecake filling for an extra surprise. I’ve also tried using white chocolate chips or dark chocolate chunks in the cookie dough. A dash of espresso powder in the dough gives a richer, deeper flavor. For a holiday version, I sometimes add a hint of peppermint extract or use crushed candy cane pieces.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days because of the cheesecake filling. To reheat, I pop one in the microwave for about 10–15 seconds—it brings back that just-baked gooeyness. I’ve also frozen the stuffed dough balls and baked them straight from frozen with great results, just adding a couple extra minutes to the bake time.

FAQs

Can I make these cookies ahead of time?

Yes, I often freeze the filled dough balls and bake them fresh when I need them. They bake beautifully straight from the freezer.

Do I need to chill the cookie dough?

Chilling helps prevent spreading and keeps the cookies thick and soft. I always chill the assembled cookies before baking.

What’s the best way to seal the cheesecake filling inside?

I make sure the cheesecake balls are firm and cold, then completely enclose them in dough, pinching the edges and smoothing any seams.

Can I use store-bought cookie dough?

I’ve tried it in a pinch. It works, but homemade dough has a better texture and flavor.

How do I know when they’re done?

I look for golden edges and slightly underbaked centers. The cookies continue to set as they cool, and I want that soft, gooey center.

Conclusion

Cheesecake stuffed chocolate chip cookies are a decadent twist on a classic, and I love how they never fail to impress. With creamy centers and chocolatey exteriors, these cookies bring a little wow factor to my dessert table—and always disappear fast.

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