Irresistible Cheesecake Stuffed Chocolate Chip Cookies Recipe

Sweet meets decadent in these irresistible chocolate chip cookies stuffed with creamy cheesecake that melt in your mouth.

Every baker dreams of creating the ultimate dessert mashup.

This recipe combines two classic treats into one mind-blowing bite.

Soft chocolate chip cookie dough envelops a rich, tangy cheesecake center that surprises with each nibble.

The contrast between crisp edges and smooth filling makes these cookies absolutely addictive.

Each cookie promises pure indulgence and a delightful twist on traditional favorites.

You won’t be able to resist these heavenly treats that elevate your baking game to delicious new heights.

Cheesecake Stuffed Chocolate Chip Cookie Indulgence

• Discover the delightful twist of creamy cheesecake hidden within a classic chocolate chip cookie, creating an unexpected burst of flavor in every bite.
• Perfect for bakers of all levels, this recipe offers simple steps and basic ingredients that anyone can master without advanced pastry techniques.
• Guaranteed to impress friends and family with its creative combination of two beloved desserts, making it ideal for gatherings, potlucks, and casual celebrations.
• Prepare cookie dough balls in advance and freeze, allowing for convenient baking whenever a sweet craving strikes or unexpected guests arrive.

What Goes Inside Cheesecake Stuffed Cookies

• Cream Cheese: A smooth and tangy base that provides a rich and creamy texture to the cookie filling.
• Powdered Sugar: Adds sweetness and helps create a smooth, stable filling for the cookies.
• Vanilla: Enhances the flavor of the cream cheese filling with its warm, sweet aroma.

• Butter: Provides richness and helps create a tender, soft cookie texture.
• Granulated Sugar, Brown Sugar: Contribute sweetness and help create a chewy, caramelized cookie base.
• Eggs: Act as a binding agent and add moisture to the cookie dough.
• Vanilla: Adds depth and warmth to the overall cookie flavor.
• All-Purpose Flour: Forms the structure of the cookie and provides a soft, tender crumb.
• Baking Soda: Helps the cookies rise and spread during baking.
• Salt: Balances the sweetness and enhances the overall flavor of the cookies.

• Chocolate Chips: Adds pockets of melted chocolate throughout the cookie for extra indulgence.

Kitchen Gear for Cheesecake Stuffed Cookies

• Electric Mixer: Perfect for whipping cream cheese filling and beating cookie dough until smooth and creamy.
• Baking Sheet: Essential for baking cookies evenly with consistent golden edges.
• Parchment Paper: Prevents cookies from sticking and ensures easy cleanup.
• Tablespoon: Helps measure and portion cream cheese filling precisely.
• Mixing Bowls: Needed for preparing filling and cookie dough separately.
• Spatula: Great for scraping and mixing ingredients thoroughly.
• Freezer-Safe Container: Useful for freezing cream cheese filling portions.
• Measuring Cups/Spoons: Ensures accurate ingredient measurements.

How to Bake Cheesecake Stuffed Cookies

Step 1: Whip Up Cheesecake Filling

Grab your mixing bowl and blend cream cheese with powdered sugar and vanilla extract.

Whip these ingredients until they transform into a silky-smooth mixture.

Using a small spoon, dollop the filling onto a parchment-lined tray in neat tablespoon-sized portions.

Pop the tray into the freezer to firm up the filling completely.

Step 2: Create Magical Cookie Dough

In a large mixing bowl, cream together butter with both white and brown sugars until the mixture becomes light and fluffy.

Crack in the eggs and splash of vanilla, mixing until everything combines beautifully.

Gradually incorporate dry ingredients, stirring gently.

Fold in chocolate chips, distributing them evenly throughout the dough.

Step 3: Construct Cookie Masterpieces

Take a portion of cookie dough and flatten it into a circular shape.

Create a small crater in the center.

Retrieve the frozen cheesecake filling and place a dollop right in the middle.

Carefully wrap the dough around the filling, sealing it completely.

Ensure no cracks appear that might cause the filling to leak during baking.

Step 4: Chill and Prepare

Transfer the stuffed cookie dough balls to the freezer for a quick 15-minute cooldown.

Meanwhile, preheat the oven to 375°F.

This chilling step helps maintain the cookie’s shape and keeps the filling intact.

Step 5: Bake to Perfection

Line a baking sheet with parchment paper.

Arrange the chilled cookie dough balls, spacing them about 2.5 inches apart to allow room for spreading.

Slide the tray into the preheated oven and bake for 12-13 minutes.

Look for golden-brown edges as your signal that these decadent cookies are ready to be devoured.

Handy Tips for Cheesecake Stuffed Cookies

• Freeze cream cheese mixture in advance to make stuffing cookies easier and prevent messy melting during baking.
• Carefully wrap cookie dough completely around frozen filling, pinching edges to eliminate potential leaks and ensure smooth appearance.
• Use softened cream cheese for smoother mixing and better texture in the filling, preventing lumpy consistency.
• Refrigerating cookie dough before baking helps prevent excessive spreading and maintains the cookie's shape during baking.
• Watch cookies closely during last few minutes to achieve golden edges without overcooking, ensuring soft and chewy texture.

Fun Cheesecake Cookie Swaps to Try

• Gluten-Free Chocolate Chip Cheesecake Cookies: Replace regular flour with almond or gluten-free flour blend, ensuring same texture and taste for those with wheat sensitivities.
• Vegan Cream Cheese Stuffed Cookies: Swap cream cheese with dairy-free alternative like cashew cream cheese, use coconut oil instead of butter, and replace eggs with flax eggs for plant-based version.
• Low-Sugar Chocolate Chip Cheesecake Cookies: Substitute powdered sugar with monk fruit sweetener or stevia, use dark chocolate chips with lower sugar content, perfect for diabetic-friendly option.
• Keto-Friendly Stuffed Cookies: Use almond flour, replace sugar with erythritol, incorporate sugar-free chocolate chips, and use full-fat cream cheese for low-carb ketogenic diet adaptation.

Ways to Serve Cheesecake Stuffed Cookies

• Sweet Surprise Center: Hide the creamy cheesecake filling right inside each cookie for a delightful unexpected burst of flavor when someone takes a bite.
• Dessert Platter Perfection: Arrange cookies on a beautiful serving plate with fresh strawberries or mint leaves for an elegant presentation that looks professionally crafted.
• Milk Pairing Magic: Serve warm cookies alongside cold glasses of milk or creamy vanilla ice cream to enhance the rich chocolate and tangy cheesecake combination.
• Party Crowd-Pleaser: Stack cookies on a tiered dessert stand at gatherings, allowing guests to easily grab these decadent treats that blend two beloved desserts into one irresistible bite.

Best Storage Tips for Cheesecake Stuffed Cookies

• Seal cooled cookies in airtight container, layer between parchment paper. Keep fresh for 5-7 days in refrigerator compartment.
• Wrap individual cookies tightly in plastic wrap, place in freezer-safe zip bag. Preserve delicious treats up to 3 months for future enjoyment.
• Store in sealed container away from direct sunlight. Consume within 2-3 days for optimal taste and texture.
• Warm cookies gently in microwave for 10-15 seconds or place in preheated oven at 300F for 3-5 minutes until slightly soft and warm.

FAQs

• How do I prevent the cheesecake filling from leaking out during baking?

Freeze the cheesecake filling before inserting it into the cookie dough. Completely seal the dough around the filling with no cracks, and ensure the dough balls are well-chilled before baking.

• Can I use different types of chocolate chips?

Absolutely! You can swap regular chocolate chips for milk, dark, or white chocolate chips. Mini chocolate chips also work great in this recipe and distribute more evenly throughout the dough.

• What's the best way to get a perfect cookie shape?

Use a cookie scoop for uniform size, create a small crater in the dough ball before placing the frozen cheesecake filling, and carefully wrap the dough completely around the filling to seal it completely.

Cheesecake Stuffed Chocolate Chip Cookies Recipe

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4.6 from 16 reviews

• Total Time: 58 minutes
• Yield: 12 1x

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Description

Irresistible cheesecake stuffed chocolate chip cookies merge two beloved desserts into one indulgent treat. Sweet cream cheese centers nestled within rich, gooey chocolate chip cookie dough create a delightful surprise you won’t be able to resist.

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Ingredients

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Cheesecake Filling:

• 8 ounces (226 grams) cream cheese, softened
• 3/4 cup (95 grams) powdered sugar
• 1/2 teaspoon vanilla extract

Cookie Base:

• 1 cup (226 grams) unsalted butter, softened
• 1 cup (200 grams) brown sugar, firmly packed
• 1/2 cup (100 grams) sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 3 cups (380 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cornstarch
• 1/2 teaspoon salt

Chocolate Components:

• 1 cup (170 grams) semisweet chocolate chips
• 1/3 cup (60 grams) mini chocolate chips

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Instructions

1. Prepare the cheesecake filling by blending cream cheese with powdered sugar and vanilla until achieving a silky, uniform consistency. Portion the mixture into tablespoon-sized dollops and freeze until solid.
2. Create the cookie dough by thoroughly creaming butter with granulated and brown sugars until light and fluffy. Incorporate eggs and vanilla extract, mixing until well combined.
3. Gently fold dry ingredients into the butter mixture, ensuring no flour pockets remain. Fold in chocolate chips for even distribution throughout the dough.
4. Craft cookie dough balls with a small indentation in the center. Carefully place a frozen cheesecake filling dollop into each crater, then delicately encase the filling completely, sealing without any visible cracks.
5. Refrigerate the filled cookie dough balls for 15 minutes to firm up. Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper.
6. Arrange the chilled cookie dough balls on the prepared baking sheet, spacing them approximately 2.5 inches apart to allow for spreading during baking.
7. Bake for 12-13 minutes, or until the edges turn a golden brown and the centers appear slightly soft. Remove from the oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

• Chill the cream cheese filling beforehand to make it easier to handle and prevent melting during cookie assembly.
• Use cold butter straight from the refrigerator for a more stable cookie dough that spreads less during baking.
• Create uniform-sized cookie dough balls to ensure consistent baking and a professional-looking final result.
• Seal the edges carefully when wrapping the filling to prevent leakage and maintain a clean, attractive cookie shape.

• Prep Time: 45 minutes
• Cook Time: 13 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 355
• Sugar: 23 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 55 mg