Cheesecake Stuffed Chocolate Chip Cookies Recipe

Introduction

These indulgent cheesecake stuffed chocolate chip cookies combine the rich creaminess of cheesecake with the classic comfort of chocolate chip cookies. They are the perfect treat for anyone looking to elevate their cookie game with a luscious surprise center.

Ingredients

• 8 ounces Cream Cheese (Use full-fat for best results.)
• 1/3 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Unsalted Butter (Softened)
• 3/4 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 2 cups All-Purpose Flour (Spoon and level)
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 2 large Eggs
• 1 cup Semi-Sweet Chocolate Chips (Or dark or milk chocolate)

Instructions

1. Step 1: Cheesecake Filling: Beat the cream cheese, 1/3 cup granulated sugar, and vanilla extract in a mixing bowl until smooth and creamy. Scoop dollops onto a parchment-lined baking sheet and freeze for 1-2 hours until firm.
2. Step 2: Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
3. Step 3: In a separate bowl, whisk together flour, baking soda, and salt. Gradually combine this with the wet ingredients. Fold in chocolate chips until evenly distributed.
4. Step 4: Assembly: Take about 2 tablespoons of cookie dough and flatten it in your hand. Place a frozen dollop of cheesecake filling in the center and wrap the cookie dough around it, sealing all edges completely.
5. Step 5: Preheat the oven to 350°F (175°C). Arrange stuffed dough balls on a parchment-lined baking sheet, spacing them apart. Bake for 12-14 minutes or until edges are golden brown.
6. Step 6: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use full-fat cream cheese to ensure a rich and creamy filling that holds together well.
• Freeze the cheesecake dollops until firm to prevent them from melting too quickly during baking.
• Try swapping semi-sweet chocolate chips for white chocolate or chunks of your favorite chocolate bar for a different flavor profile.
• If you prefer a tangier filling, add a teaspoon of lemon zest to the cheesecake mixture.

Storage

Store these cheesecake stuffed cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze them for up to 3 months. To reheat, warm the cookies in a low oven (about 300°F) for 5-7 minutes or microwave in short bursts until soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

While low-fat cream cheese can be used, full-fat cream cheese provides the best texture and flavor for the filling, making it creamier and less likely to become runny during baking.

How do I prevent the cheesecake filling from leaking out?

Freezing the cheesecake dollops until firm before wrapping them in cookie dough helps keep the filling intact while baking. Also, make sure to fully seal the dough around the filling with no gaps.

Cheesecake Stuffed Chocolate Chip Cookies Recipe

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★★★★★

4.6 from 149 reviews

• Author: Sarah
• Total Time: 1 hour 34 minutes
• Yield: 20 cookies 1x

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Description

These Indulgent Cheesecake Stuffed Chocolate Chip Cookies combine the rich, creamy texture of cheesecake with the classic, gooey chocolate chip cookie for an irresistible treat. Each cookie features a luscious cheesecake center enveloped by soft, chewy cookie dough studded with semi-sweet chocolate chips, creating a delightful surprise in every bite. Perfect for special occasions or whenever you crave a decadent dessert.

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Ingredients

Scale 1x2x3x

Cheesecake Filling

• 8 ounces Cream Cheese (full-fat recommended)
• 1/3 cup Granulated Sugar
• 1 teaspoon Vanilla Extract

Cookie Dough

• 1 cup Unsalted Butter (softened)
• 3/4 cup Brown Sugar
• 1/2 cup Granulated Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour (spoon and level)
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Semi-Sweet Chocolate Chips (or dark or milk chocolate)

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Instructions

1. Prepare Cheesecake Filling: Beat the cream cheese, granulated sugar, and vanilla extract in a mixing bowl until the mixture is smooth and creamy. Using a spoon or cookie scoop, drop dollops onto a parchment-lined baking sheet, then place in the freezer for 1 to 2 hours until firm enough to handle.
2. Make Cookie Dough: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until fluffy. Add eggs one at a time, beating well after each addition, then stir in vanilla extract for flavor.
3. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the semi-sweet chocolate chips evenly throughout the dough.
5. Assemble Cookies: Take about 2 tablespoons of cookie dough and flatten into a disc in your hand. Place a frozen cheesecake dollop in the center, then carefully wrap the cookie dough around it, sealing the edges completely to encase the filling.
6. Preheat Oven and Arrange Cookies: Preheat your oven to 350°F (175°C). Place the stuffed cookie balls onto a parchment-lined baking sheet, spacing them apart to allow for spreading.
7. Bake Cookies: Bake in the preheated oven for 12 to 14 minutes or until the edges turn golden brown while the centers remain soft and luscious.
8. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely or serve slightly warm for gooey deliciousness.

Notes

• Freezing the cheesecake filling is crucial to prevent leakage during baking.
• Ensure cookie dough is sealed well around the filling to avoid any oozing.
• Use full-fat cream cheese for the best creamy texture and flavor.
• You can substitute semi-sweet chocolate chips with dark or milk chocolate according to preference.
• Store cookies in an airtight container; best enjoyed within 3 days.
• For softer cookies, slightly underbake and allow to cool on the baking sheet.

• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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