Name: Cheesecake Stuffed Chocolate Chip Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups chocolate chips; 8 oz cream cheese, softened; 1/4 cup powdered sugar

These indulgent cheesecake stuffed chocolate chip cookies combine two beloved desserts into one irresistible treat. Each cookie features a creamy cheesecake filling encased in classic chocolate chip cookie dough for a delightful surprise with every bite.

Why You’ll Love This Recipe

Perfect combination of two dessert favorites: chocolate chip cookies and cheesecake
Impressive treat that looks like you spent hours in the kitchen
Crisp edges with soft, gooey centers and a creamy filling
Easily customizable with different mix-ins and flavor variations
Great make-ahead dessert for parties and special occasions
Crowd-pleaser that appeals to both cookie lovers and cheesecake fans
Perfect balance of sweet and tangy flavors in every bite

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour creates the sturdy structure needed to hold the cheesecake filling while maintaining that classic cookie texture. It provides just the right amount of gluten development for cookies that are tender but don’t fall apart.

Baking soda acts as the leavening agent, giving these cookies their perfect rise and helping them achieve those slightly crisp edges with soft centers. It also contributes to the golden-brown color.

Salt enhances all the flavors in these cookies and balances the sweetness. Don’t skip it, even a small amount makes a huge difference in the final taste profile.

Unsalted butter provides rich flavor and creates that classic chewy texture. Make sure it’s properly softened (but not melted) for the best cookie structure. If you only have salted butter, reduce the added salt in the recipe.

Brown sugar adds moisture, chewiness, and a deeper caramel-like flavor to the cookies. Its higher molasses content makes cookies that stay softer longer and develop richer flavor.

Granulated sugar creates those slightly crisp edges and helps with overall cookie structure. The combination with brown sugar creates the perfect texture balance.

Eggs bind everything together and provide structure. They also contribute to the richness and help create that classic chewy texture.

Vanilla extract adds warmth and depth to both the cookie dough and complements the cheesecake filling beautifully. Use pure vanilla extract for the best flavor.

Chocolate chips bring the essential chocolate element to these cookies. You can use semi-sweet, milk, or dark chips depending on your preference, or even chopped chocolate bars for more melty pockets.

Cream cheese is the star of the filling, providing that distinctive tangy-sweet cheesecake flavor. Full-fat cream cheese works best for a rich, creamy center. Be sure it’s softened for a smooth filling.

Powdered sugar sweetens the cheesecake filling without making it grainy. Its fine texture dissolves easily into the cream cheese for a silky-smooth filling.

Directions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy.
Add the eggs and vanilla extract, beating well.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the chocolate chips.
In a small bowl, mix the cream cheese and powdered sugar until smooth.
Scoop about 1 tablespoon of cookie dough and flatten it. Place a small dollop of the cheesecake mixture in the center.
Top with another flattened piece of cookie dough and seal the edges.
Place stuffed cookies on the prepared baking sheet about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 18 cookies. Each cookie contains about 310 calories.

Prep Time: 20 minutes
Cooking Time: 12 minutes
Total Time: 32 minutes

The recipe is ideal for serving at parties, family gatherings, or special occasions. One batch easily serves 9-12 people (allowing for 1-2 cookies per person).

Variations

Double Chocolate: Add 2 tablespoons of cocoa powder to the cookie dough and use white chocolate chips for a striking visual contrast.

Strawberry Cheesecake: Add 1 tablespoon of strawberry preserves to the cream cheese filling for a fruity twist.

Nutty Delight: Fold ½ cup of chopped walnuts or pecans into the cookie dough for added texture and flavor.

Lemon Cheesecake: Add 1 teaspoon of lemon zest to the cream cheese filling for a bright, citrusy flavor.

Caramel Surprise: Add a small piece of soft caramel candy to the center alongside the cheesecake filling.

Peanut Butter Lover’s: Replace ¼ cup of butter with ¼ cup of peanut butter in the cookie dough and use peanut butter chips along with chocolate chips.

Birthday Cake: Add ½ cup of colorful sprinkles to the cookie dough and 1 teaspoon of almond extract to the cream cheese filling for a festive treat.

Storage/Reheating

Counter Storage: Store completely cooled cookies in an airtight container at room temperature for up to 2 days. Due to the cream cheese filling, longer storage at room temperature isn’t recommended.

Refrigerator Storage: For longer storage, keep cookies in an airtight container in the refrigerator for up to 5 days. The texture will firm up when cold, so you may want to let them come to room temperature before serving.

Freezer Storage: These cookies freeze beautifully! Place cooled cookies in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or zip-top bag with parchment paper between layers. They’ll keep for up to 3 months.

Reheating: For that fresh-baked texture, warm refrigerated or frozen cookies in a 300°F oven for 5-7 minutes. Alternatively, microwave individual cookies for 10-15 seconds. Be careful not to overheat as the cheesecake filling can become too soft.

Cookie Dough Storage: You can also prepare the stuffed cookie dough balls ahead of time and freeze them unbaked. Freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake straight from frozen, adding 2-3 minutes to the baking time.

FAQs

Why did my cookies spread too much?

If your cookies are spreading too much during baking, there are several possible culprits. Your butter might have been too warm, the dough may need more flour, or your baking sheet could be too warm from a previous batch. Try chilling the cookie dough for 30 minutes before baking, which helps control spreading and actually enhances flavor development.

Can I use low-fat cream cheese for the filling?

While low-fat cream cheese will work, it contains more moisture and less fat than full-fat cream cheese, which can make the filling less stable during baking. For the best results and creamiest texture, full-fat cream cheese is recommended. If you do use low-fat, consider adding an extra tablespoon of flour to the cookie dough to help absorb any excess moisture.

How do I know when these cookies are done baking?

These cookies are done when the edges are golden brown but the centers still look slightly underbaked. They’ll continue cooking from residual heat after removal from the oven. Because of the cheesecake filling, the typical “set center” test doesn’t apply. Trust the timing and visual cues—golden edges with a lighter center is perfect.

Can I make the cookie dough or cheesecake filling ahead of time?

Absolutely! Both components can be made 1-2 days ahead and refrigerated. The cookie dough may become quite firm, so let it sit at room temperature for 15-20 minutes before working with it. The filling should be used cold to make it easier to work with.

My cookies are cracking when I try to stuff them. What am I doing wrong?

If your cookie dough is cracking when you’re trying to seal the edges, it might be too cold or too dry. Make sure your dough is at room temperature and try moistening your hands slightly when working with it. You can also try patting the dough thinner rather than stretching it, which can cause cracks.

How full should I fill the cookies with cheesecake?

Use about 1 teaspoon of cheesecake filling per cookie. Using too much can cause the cookies to burst open during baking. The filling should be completely encased in dough with no openings or thin spots.

Can I use cookie cutters to shape these cookies?

Traditional cookie cutters won’t work well for these stuffed cookies. The best method is hand-shaping them as described in the recipe. If you want more uniform cookies, use a small ice cream scoop to measure equal portions of dough.

Why did my cheesecake filling disappear during baking?

If your filling seems to have disappeared, it likely melted into the cookie dough because it wasn’t fully enclosed. Make sure to completely seal the edges of the dough around the filling, leaving no gaps or thin areas where the filling can escape during baking.

Can I use a stand mixer for this recipe?

Yes, a stand mixer works perfectly for this recipe and makes the process easier. Use the paddle attachment when creaming the butter and sugars, and when incorporating the eggs and vanilla. Switch to low speed when adding the dry ingredients to avoid overmixing.

What’s the best way to flatten the cookie dough before adding the filling?

The most effective method is to roll a tablespoon of dough into a ball, then gently press it into a disk about 1/4 inch thick using your palm or fingers. Work on a lightly floured surface if the dough is sticking to your hands. Alternatively, you can press the dough between two small pieces of parchment paper.

Conclusion

These Cheesecake Stuffed Chocolate Chip Cookies represent the best of both worlds—the comfort of classic chocolate chip cookies combined with the luxury of creamy cheesecake. They’re perfect for special occasions, holiday cookie exchanges, or whenever you want to elevate your dessert game.

What makes these cookies truly special is the surprise element—biting into what appears to be a regular chocolate chip cookie only to discover a luscious cheesecake center. The contrast between the slightly crisp cookie exterior and the soft, tangy filling creates a delightful textural experience.

Don’t be intimidated by the stuffing process; with a little practice, you’ll be assembling these cookies like a pro. The extra effort is well worth it for the impressive results and the delighted reactions you’ll receive from friends and family.

Whether you follow the classic recipe or explore one of the variations, these cookies are sure to become a new favorite in your baking repertoire. Happy baking!

Cheesecake Stuffed Chocolate Chip Cookies