Cheesecake Stuffed Chocolate Chip Cookies – An Irresistible Dessert

There’s something magical about the combination of a warm, gooey chocolate chip cookie and creamy, luscious cheesecake. It’s the best of both worlds—two classic desserts coming together in one indulgent bite. These Cheesecake Stuffed Chocolate Chip Cookies take the familiar comfort of a homemade cookie and elevate it with a rich, tangy cheesecake filling.

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Imagine biting into a freshly baked chocolate chip cookie, only to discover a smooth, velvety cheesecake surprise hidden inside. The contrast between the soft, slightly crisp cookie and the creamy, melt-in-your-mouth filling makes this dessert absolutely irresistible. Whether you’re baking these for a special occasion, a weekend treat, or just to satisfy a late-night craving, these cookies will quickly become a favorite in your home.

Why You’ll Love This Recipe

• A delightful surprise – The creamy cheesecake center takes an ordinary cookie to the next level.
• Perfectly balanced flavors – The sweetness of the cookie pairs beautifully with the slightly tangy cheesecake filling.
• Fun to make and eat – These cookies are a joy to bake, and even more fun to break open and enjoy!
• Great for any occasion – Whether it’s a holiday, a bake sale, or just a sweet craving, these cookies are always a hit.
• Make-ahead friendly – You can prep the cheesecake filling in advance, making the process even easier.

Ingredients You’ll Need

For the Cheesecake Filling:

• 4 oz (113g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• ½ teaspoon vanilla extract

For the Chocolate Chip Cookie Dough:

• 2 ¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) brown sugar, packed
• ¼ cup (50g) granulated sugar
• 1 large egg
• 1 egg yolk
• 2 teaspoons vanilla extract
• 1 cup (180g) semisweet chocolate chips

How to Make Cheesecake Stuffed Chocolate Chip Cookies

Step 1: Prepare the Cheesecake Filling

Start by making the cheesecake filling so it has time to firm up before stuffing the cookies. In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Once combined, scoop out small teaspoon-sized portions onto a parchment-lined baking sheet. Place them in the freezer for at least 30 minutes, or until firm.

Tip: Freezing the cheesecake filling makes it much easier to handle when assembling the cookies later.

Step 2: Make the Cookie Dough

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

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes with a hand mixer or stand mixer. Add the egg, egg yolk, and vanilla extract, mixing until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix—this keeps the cookies soft and chewy. Finally, fold in the chocolate chips.

Step 3: Assemble the Cookies

Take about 2 tablespoons of cookie dough and flatten it in your palm. Place a frozen cheesecake filling portion in the center and carefully wrap the dough around it, ensuring the cheesecake is fully enclosed. Roll the dough into a ball and place it on a parchment-lined baking sheet.

Repeat with the remaining dough and cheesecake filling, spacing the cookies about 2 inches apart to allow for spreading.

Step 4: Bake to Perfection

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set.

Tip: The cookies may look slightly underbaked in the center, but they will continue to firm up as they cool.

Step 5: Cool and Enjoy

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. If you can resist eating them right away, you’ll find that the flavors meld together even better after they’ve had a chance to set.

Helpful Tips

• Chill the dough if it’s too soft – If your cookie dough becomes too sticky to handle, refrigerate it for 20-30 minutes before assembling.
• Use a cookie scoop – This helps keep the cookies uniform in size and ensures even baking.
• Don’t skip freezing the cheesecake filling – This step makes stuffing the cookies much easier and prevents the filling from oozing out while baking.
• Experiment with chocolate chips – Try using dark chocolate, white chocolate, or even peanut butter chips for a fun twist!

Recipe Details

• Prep Time: 40 minutes (including freezing time)
• Cook Time: 10-12 minutes
• Total Time: 50-55 minutes
• Yield: About 12-14 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• If you prefer a thicker cookie, chill the assembled dough balls for 10-15 minutes before baking.
• Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
• These cookies are best enjoyed at room temperature or slightly warmed for that soft, gooey center.

Nutritional Information (Per Cookie)

• Calories: 280
• Carbohydrates: 36g
• Protein: 3g
• Fat: 14g
• Sugar: 22g
• Fiber: 1g

Frequently Asked Questions

Can I freeze these cookies?

Yes! You can freeze both the unbaked dough balls and the fully baked cookies. For unbaked cookies, freeze them on a baking sheet, then transfer them to a freezer-safe bag. Bake straight from frozen, adding an extra 2-3 minutes to the baking time. Fully baked cookies can be stored in the freezer for up to 3 months—just let them thaw at room temperature or warm them up in the microwave for a few seconds.

Can I make the cheesecake filling ahead of time?

Absolutely! You can prepare and freeze the cheesecake filling up to 2 days in advance. Just keep the portions in an airtight container until you’re ready to bake.

My cookies spread too much—what went wrong?

If your cookies are spreading too much, try chilling the dough before baking. Also, ensure your butter isn’t too warm when mixing the dough. If needed, you can add an extra tablespoon of flour to help firm up the dough.

Storage Instructions

• Room Temperature: Store cookies in an airtight container for up to 2 days.
• Refrigerator: Keep them in a sealed container for up to 5 days.
• Freezer: Store baked cookies in a freezer-safe bag for up to 3 months.

For the best taste, let refrigerated or frozen cookies come to room temperature before serving, or warm them slightly in the microwave.

Related Recipes

If you loved these Cheesecake Stuffed Chocolate Chip Cookies, you might also enjoy:

• Strawberry Cheesecake Cookies

• White Chocolate Raspberry Cheesecake Cookies

Conclusion

These Cheesecake Stuffed Chocolate Chip Cookies are the perfect way to combine two beloved desserts into one delightful treat. Whether you’re baking for a special occasion or just because, they’re guaranteed to impress. Give them a try, and don’t forget to share with family and friends—if you can resist keeping them all for yourself!

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