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Creamy Cheesecake Stuffed Chocolate Chip Cookies

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These creamy cheesecake stuffed chocolate chip cookies combine a soft, chewy chocolate chip cookie dough with a rich, tangy cheesecake filling for an indulgent treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (220g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips
  • 8 oz (227g) cream cheese, softened
  • ⅓ cup (67g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk

Instructions

  1. Prepare the cheesecake filling: In a medium bowl, beat 8 oz softened cream cheese with ⅓ cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla extract and 1 large egg yolk, then continue beating until fully combined and silky. Set aside in the fridge.
  2. Make the cookie dough: In a large mixing bowl, cream together 1 cup softened unsalted butter, 1 cup granulated sugar, and 1 cup light brown sugar until light and fluffy (about 3-4 minutes with an electric mixer).
  3. Add 2 large room-temperature eggs, one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
  4. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid over-mixing.
  5. Fold in 2 cups semi-sweet chocolate chips with a spatula, ensuring even distribution.
  6. Assemble the cookies: Using a cookie scoop or tablespoon, scoop about 2 tablespoons of cookie dough and flatten slightly. Place about 1 tablespoon of chilled cheesecake filling in the center, then top with another 2 tablespoons of cookie dough. Seal edges gently to enclose the filling.
  7. Place stuffed cookie dough balls on prepared baking sheets, spacing about 2 inches apart.
  8. Bake at 350°F (175°C) for 12-14 minutes, until edges are golden but centers look slightly soft.
  9. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

Use room temperature butter and cream cheese for smooth mixing and creamy filling. Chill assembled cookie dough balls before baking to prevent filling leaks. Pull cookies from oven when edges are golden but centers are still soft for a melty cheesecake center. Fresh baking soda and high-quality vanilla improve flavor. For gluten-free, substitute almond flour; for dairy-free, use vegan cream cheese and dairy-free butter.

Nutrition

Keywords: cheesecake stuffed cookies, chocolate chip cookies, creamy cheesecake filling, homemade cookies, dessert recipe

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