Cheesecake Stuffed Chocolate Chip Cookies
Cheesecake stuffed chocolate chip cookies combine the soft, gooey goodness of classic cookies with a rich, tangy cheesecake center. Each bite is a decadent surprise that’s perfect for parties, bake sales, or when you’re craving something indulgent.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12-16 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Beat cream cheese and powdered sugar until smooth. Scoop into small balls on a parchment-lined tray and freeze for 30 minutes.
- Cream butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla extract and mix until combined.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients. Fold in chocolate chips.
- Scoop and flatten a portion of dough. Place a frozen cheesecake ball in the center and wrap dough around it, sealing completely.
- Chill the assembled cookies for 20–30 minutes.
- Bake in a preheated oven at 350°F (175°C) for 12–15 minutes until golden around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm or store chilled.
Notes
- Freeze cheesecake filling to make assembly easier.
- Chill assembled cookies to prevent spreading.
- Store in fridge for up to 5 days.
- Reheat briefly in microwave for gooey centers.
- Freeze dough balls and bake from frozen, adding extra bake time.
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
