If you love the classic comfort of chocolate chip cookies and the creamy tang of cheesecake, Cheesecake Stuffed Chocolate Chip Cookies will send your tastebuds straight to dessert heaven. Imagine biting into a warm, gooey cookie only to discover a sweet, luscious cream cheese center hiding inside for the ultimate surprise. This recipe captures the best of both worlds, making it a perfect indulgence for special occasions, holiday trays, or simply when you crave a treat that’s a little extra. Trust me, these cookies are the showstoppers everyone will request again and again!
Ingredients You’ll Need
These Cheesecake Stuffed Chocolate Chip Cookies call for humble, familiar ingredients, but each one plays a crucial role in building irresistible layers of flavor and texture. From creamy fillings to melty chocolate chips, every element brings something special to the table.
- Cream cheese (8 oz, softened): The heart of the cheesecake filling; make sure it’s room temp for easy mixing and extra creaminess.
- Powdered sugar (1/4 cup): Blends smoothly into the cream cheese, adding sweetness without any graininess.
- Vanilla extract (1/2 tsp for filling, 2 tsp for dough): Elevates both the filling and dough, bringing warmth and depth to every bite.
- Unsalted butter (1 cup, softened): Provides richness and creates those perfectly tender cookie edges.
- Brown sugar (3/4 cup, packed): Adds moisture and hints of caramel flavor for extra gooeyness.
- Granulated sugar (1/2 cup): Balances sweetness and helps with that iconic cookie texture.
- Eggs (2 large): Bind the dough together, ensuring your cookies bake up soft and thick.
- All-purpose flour (2 3/4 cups): Lays down the structure that holds the ooey-gooey centers in place.
- Baking soda (1 tsp): Lifts the dough for a soft, chewy interior.
- Salt (1/2 tsp): Enhances flavor and balances the sweetness.
- Semi-sweet chocolate chips (2 cups): The finishing touch—chocolatey bursts that make these cookies truly irresistible!
How to Make Cheesecake Stuffed Chocolate Chip Cookies
Step 1: Prepare the Cheesecake Filling
Start by beating together the softened cream cheese, powdered sugar, and a hint of vanilla extract until the mixture is smooth and creamy. This simple blend is what gives Cheesecake Stuffed Chocolate Chip Cookies their signature surprise inside. Once combined, scoop out small, teaspoon-sized dollops and set them on a parchment-lined baking sheet. Pop these in the freezer for at least 30 minutes so the filling gets nice and firm — this keeps it from melting away while your cookies bake.
Step 2: Make the Chocolate Chip Cookie Dough
While the cheesecake balls are chilling, move on to the cookie dough. Cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this ensures you get tender, melt-in-your-mouth cookies. Beat in the eggs and vanilla extract, mixing until well combined and luscious.
Step 3: Mix Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening and flavor enhancers. Gradually add this dry mix to your wet ingredients, stirring gently until a dough just forms—overmixing can make the cookies tough. Then, fold in the chocolate chips for that classic cookie magic.
Step 4: Stuff the Cookies with Cheesecake Filling
Now comes the fun (and slightly messy) part! Scoop about two tablespoons of cookie dough and flatten it out in your hand. Place one of your frozen cheesecake balls right in the center, then top with another tablespoon of dough. Gently seal up the edges and roll it into a neat ball—the dough will hide that special creamy center that makes Cheesecake Stuffed Chocolate Chip Cookies so dreamy. Repeat until all your dough and filling are used up.
Step 5: Bake to Perfection
Arrange your stuffed cookie balls about two inches apart on parchment-lined baking sheets. Bake at 350°F (175°C) for 12 to 14 minutes, until the edges turn golden and the centers look just set. Allow cookies to cool on the baking sheet for five minutes before transferring them to a wire rack. The cooling time is key; it helps the cookies keep their shape and lets the magic happen inside.
How to Serve Cheesecake Stuffed Chocolate Chip Cookies
Garnishes
A little garnish can turn these cookies into a showstopper. Dust them with a light sprinkle of powdered sugar, drizzle with extra melted chocolate, or even add a few extra chocolate chips on top while they’re still warm so they melt slightly. For a special occasions, a dollop of whipped cream or a hint of grated white chocolate makes each bite even more decadent.
Side Dishes
Cheesecake Stuffed Chocolate Chip Cookies pair beautifully with a cold glass of milk, a creamy latte, or even a fruity dessert wine. For a dessert platter, serve them alongside fresh strawberries or raspberries—the sweet-tart berries perfectly complement the rich, creamy centers. They’re also delightful with a scoop of vanilla or caramel ice cream for a playful twist on the classic cookie-and-ice-cream pairing.
Creative Ways to Present
Turn your batch into a cookie bouquet by wrapping individual cookies in cellophane and tying them with colorful ribbon. Arrange a variety of cookies on a wooden board for a “cookie charcuterie” spread, complete with small bowls of fruit and nuts. For an elegant dessert, serve Cheesecake Stuffed Chocolate Chip Cookies slightly warm, stacked on a tiered cake stand, dusted with icing sugar and fresh mint leaves.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your cookies in an airtight container at room temperature for up to three days—they’ll stay soft and delicious, though the cream cheese center might start to soften. For extra longevity, store them in the fridge, where they’ll taste even creamier and more cheesecake-like after firming up.
Freezing
These cookies freeze beautifully! After baking and cooling, layer them between sheets of parchment paper in a freezer-safe container or zip-top bag. They’ll last up to two months this way—just thaw at room temperature when you’re ready to enjoy. If you want to bake ahead, you can also freeze the stuffed, unbaked cookie dough balls and bake fresh as needed.
Reheating
To recapture that fresh-from-the-oven gooeyness, pop a cookie in the microwave for about 10 seconds. If you prefer, heat them in a low oven (300°F) for several minutes. The cream cheese center melts ever-so-slightly, and the chocolate chips get wonderfully melty again—just like new!
FAQs
Can I make Cheesecake Stuffed Chocolate Chip Cookies in advance?
Absolutely! Both the cheesecake filling and cookie dough can be prepared a day ahead. Chill them separately, then assemble and bake whenever you’re ready for fresh cookies. The stuffed dough balls also freeze well, letting you bake them off one at a time for little moments of joy.
What if I don’t have a stand mixer?
No worries! A good hand mixer or a sturdy wooden spoon works just fine for mixing both the cheesecake filling and cookie dough. The key is to start with softened butter and cream cheese, so everything blends smoothly and evenly.
Can I use different chocolate chips or add-ins?
Definitely! While semi-sweet chocolate chips give the classic flavor, you can swap in dark, milk, or even white chocolate chips. Stir in chopped nuts, toffee bits, or a pinch of cinnamon for a personal twist on your Cheesecake Stuffed Chocolate Chip Cookies.
Why is my cheesecake filling leaking out?
If you notice filling escaping, it’s usually because the balls weren’t fully frozen or the dough didn’t completely seal around them. Make sure to give the filling a full 30-minute freeze, and pinch the dough tightly closed to keep all that creamy goodness inside during baking.
How do I get thick, bakery-style cookies?
If you love the look of chunky, tall cookies, chill your assembled dough balls for 30 minutes before baking or let the dough rest overnight in the fridge. This helps prevent them from spreading too much and results in those satisfyingly thick Cheesecake Stuffed Chocolate Chip Cookies.
Final Thoughts
There’s nothing quite like that first bite into a freshly-baked Cheesecake Stuffed Chocolate Chip Cookie—rich, soft, and utterly crave-worthy. If you’re looking for a treat that’s sure to impress (and secretly pretty easy to pull off), give this recipe a try. I’m certain you’ll fall in love with these cookies as much as my family and friends have—cheesecake surprise and all!
Print
Cheesecake Stuffed Chocolate Chip Cookies Recipe
- Prep Time: 30 minutes (plus freezing)
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Cheesecake Stuffed Chocolate Chip Cookies for a delightful twist on classic cookies. A creamy cheesecake filling nestled inside a soft, chewy chocolate chip cookie creates the ultimate treat.
Ingredients
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
- Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Scoop into teaspoon-sized balls, freeze for 30 minutes.
- Cookie Dough: Preheat oven. Cream butter and sugars, add eggs and vanilla. Combine dry ingredients, fold in chocolate chips. Flatten dough, place cheesecake ball, cover with dough, seal, and roll into a ball. Repeat. Bake cookies and cool on a wire rack.
Notes
- Keep the cheesecake filling frozen until ready to use.
- Dough can be made ahead and chilled overnight for thicker cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 21g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
