Soft, gooey chocolate chip cookies filled with a creamy cheesecake surprise—what could be better? If you’re looking for the ultimate indulgent treat, these cheesecake-stuffed cookies are sure to hit the spot. This recipe combines two beloved desserts into one: the classic, buttery chocolate chip cookie and the smooth, tangy richness of cheesecake. Each bite reveals a delightful, creamy filling that takes your cookie game to the next level. Whether you’re baking for friends, family, or just to treat yourself, these cookies are bound to impress!
Why You’ll Love This Recipe:
- Two Desserts in One: You get the best of both worlds—a classic chocolate chip cookie and a creamy cheesecake center.
- Fun and Creative: The surprise filling inside each cookie adds a fun twist that will delight everyone who takes a bite.
- Perfect for Special Occasions: These cookies are great for parties, holidays, or whenever you want to make something extra special.
- Rich and Decadent: The combination of soft cookies and smooth cheesecake makes for an indulgent treat that’s hard to resist.
Ingredients You’ll Need:
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- Provides the rich, creamy base for the filling.
- ¼ cup powdered sugar
- Adds just the right amount of sweetness without making the filling too heavy.
- 1 tsp vanilla extract
- Enhances the flavor and brings a subtle warmth to the filling.
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- Forms the base of the cookie dough, giving the cookies structure.
- 1 tsp baking soda
- Helps the cookies rise and stay soft.
- ½ tsp salt
- Balances the sweetness and enhances the overall flavor.
- ¾ cup unsalted butter, softened
- Adds richness and moisture to the dough.
- ¾ cup brown sugar
- Adds sweetness and a slight molasses flavor, which makes the cookies extra chewy.
- ½ cup granulated sugar
- Adds sweetness and helps the cookies get that perfect golden brown.
- 1 large egg
- Binds the dough together and adds richness.
- 2 tsp vanilla extract
- Gives the cookie dough a warm, comforting flavor.
- 1 ½ cups chocolate chips
- The star of the show! Adds melty chocolate goodness to every bite.
How to Make Cheesecake Stuffed Chocolate Chip Cookies:
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
Start by making the cheesecake filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. You want to make sure there are no lumps, so take your time with this step. Once the filling is smooth, scoop small spoonfuls (about 1 teaspoon each) onto a baking sheet lined with parchment paper. Pop the baking sheet into the freezer for at least 1 hour. Freezing the filling makes it easier to work with when stuffing the cookies and ensures the filling stays intact during baking.
2. Make the Cookie Dough:
While the cheesecake filling is chilling, it’s time to make the cookie dough. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is important because creaming the butter and sugars helps aerate the dough, giving your cookies the perfect texture. This should take about 3-4 minutes.
Next, add the egg and vanilla extract to the butter-sugar mixture, and beat until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. You don’t want to overmix at this point, as that can make the cookies tough. Finally, fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
3. Assemble the Cookies:
Once your cheesecake filling is frozen and your dough is ready, it’s time to assemble the cookies. Take about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center, then take another small piece of cookie dough, flatten it, and place it on top. Gently pinch the edges together to completely seal the cheesecake filling inside. Roll the dough between your hands to form a smooth ball, making sure no cheesecake is peeking out. Repeat this process until all the dough and filling are used.
4. Bake:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookie dough balls on the sheet, leaving about 2 inches between each cookie to allow for spreading. Bake the cookies for 12-14 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to cook slightly after you take them out of the oven, so be sure not to overbake them if you want that perfect gooey texture.
5. Cool & Enjoy:
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely (if you can wait that long!). The cheesecake filling will firm up slightly as the cookies cool, but they’ll still be deliciously gooey when warm. Serve and enjoy!
Helpful Tips:
- Chill the Dough: If your dough is too soft, chill it in the fridge for 30 minutes before assembling the cookies. This will help prevent the cookies from spreading too much during baking.
- Use Mini Chocolate Chips: For more evenly distributed chocolate in every bite, try using mini chocolate chips. They’ll give you more chocolatey goodness without overpowering the cheesecake filling.
- Don’t Skip the Freezing: Freezing the cheesecake filling is essential for easy assembly and ensures that the filling stays creamy without leaking out during baking.
Details:
- Prep Time: 1 hour 30 minutes (including freezing time)
- Cook Time: 12-14 minutes
- Total Time: 1 hour 45 minutes
- Yield: 18-20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
You can make the cheesecake filling ahead of time and store it in the freezer for up to 3 days before baking the cookies. If you have leftover dough or want to prepare these in advance, the assembled cookie dough balls can be frozen for up to 2 months. Just freeze them on a baking sheet first, then transfer to a freezer bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
Nutritional Information (Per Cookie):
- Calories: 300 kcal
- Carbohydrates: 38g
- Protein: 3g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 45mg
- Sodium: 160mg
- Sugar: 25g
Frequently Asked Questions:
Can I use low-fat cream cheese for the filling?
Yes, you can, but the texture might not be as rich and creamy as with full-fat cream cheese. Full-fat cream cheese is recommended for the best results.
How do I keep the cookies from spreading too much?
Chilling both the cookie dough and the cheesecake filling is key to preventing the cookies from spreading too much. You can also chill the assembled cookie dough balls for 15-30 minutes before baking to ensure they hold their shape.
Can I make these cookies ahead of time?
Definitely! You can assemble the cookies and freeze the dough for up to 2 months. Simply bake from frozen and add a few extra minutes to the baking time.
Storage Instructions:
Store these cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. You can also freeze baked cookies for up to 2 months. To enjoy them warm, simply microwave for 10-15 seconds to bring back that fresh-baked gooeyness.
Related Recipes:
If you loved these Cheesecake Stuffed Chocolate Chip Cookies, you’ll definitely want to try these other delicious recipes:
Conclusion:
Cheesecake Stuffed Chocolate Chip Cookies are the perfect dessert for anyone who loves a decadent, rich treat. Combining the best elements of two classic desserts, they’re a showstopper whether you’re serving them at a party or just treating yourself. Give them a try—you’ll be hooked after one bite!
Print
Cheesecake Stuffed Chocolate Chip Cookies
Description
Soft, gooey chocolate chip cookies filled with a creamy cheesecake surprise—what could be better? If you’re looking for the ultimate indulgent treat, these cheesecake-stuffed cookies are sure to hit the spot. This recipe combines two beloved desserts into one: the classic, buttery chocolate chip cookie and the smooth, tangy richness of cheesecake. Each bite reveals a delightful, creamy filling that takes your cookie game to the next level. Whether you’re baking for friends, family, or just to treat yourself, these cookies are bound to impress!
Ingredients
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- Provides the rich, creamy base for the filling.
- ¼ cup powdered sugar
- Adds just the right amount of sweetness without making the filling too heavy.
- 1 tsp vanilla extract
- Enhances the flavor and brings a subtle warmth to the filling.
For the Cookie Dough:
- 2 ¼ cups all-purpose flour
- Forms the base of the cookie dough, giving the cookies structure.
- 1 tsp baking soda
- Helps the cookies rise and stay soft.
- ½ tsp salt
- Balances the sweetness and enhances the overall flavor.
- ¾ cup unsalted butter, softened
- Adds richness and moisture to the dough.
- ¾ cup brown sugar
- Adds sweetness and a slight molasses flavor, which makes the cookies extra chewy.
- ½ cup granulated sugar
- Adds sweetness and helps the cookies get that perfect golden brown.
- 1 large egg
- Binds the dough together and adds richness.
- 2 tsp vanilla extract
- Gives the cookie dough a warm, comforting flavor.
- 1 ½ cups chocolate chips
- The star of the show! Adds melty chocolate goodness to every bite.
Instructions
1. Prepare the Cheesecake Filling:
Start by making the cheesecake filling. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. You want to make sure there are no lumps, so take your time with this step. Once the filling is smooth, scoop small spoonfuls (about 1 teaspoon each) onto a baking sheet lined with parchment paper. Pop the baking sheet into the freezer for at least 1 hour. Freezing the filling makes it easier to work with when stuffing the cookies and ensures the filling stays intact during baking.
2. Make the Cookie Dough:
While the cheesecake filling is chilling, it’s time to make the cookie dough. In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
In a separate large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step is important because creaming the butter and sugars helps aerate the dough, giving your cookies the perfect texture. This should take about 3-4 minutes.
Next, add the egg and vanilla extract to the butter-sugar mixture, and beat until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together. You don’t want to overmix at this point, as that can make the cookies tough. Finally, fold in the chocolate chips, making sure they’re evenly distributed throughout the dough.
3. Assemble the Cookies:
Once your cheesecake filling is frozen and your dough is ready, it’s time to assemble the cookies. Take about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center, then take another small piece of cookie dough, flatten it, and place it on top. Gently pinch the edges together to completely seal the cheesecake filling inside. Roll the dough between your hands to form a smooth ball, making sure no cheesecake is peeking out. Repeat this process until all the dough and filling are used.
4. Bake:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookie dough balls on the sheet, leaving about 2 inches between each cookie to allow for spreading. Bake the cookies for 12-14 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to cook slightly after you take them out of the oven, so be sure not to overbake them if you want that perfect gooey texture.
5. Cool & Enjoy:
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely (if you can wait that long!). The cheesecake filling will firm up slightly as the cookies cool, but they’ll still be deliciously gooey when warm. Serve and enjoy!
Notes
You can make the cheesecake filling ahead of time and store it in the freezer for up to 3 days before baking the cookies. If you have leftover dough or want to prepare these in advance, the assembled cookie dough balls can be frozen for up to 2 months. Just freeze them on a baking sheet first, then transfer to a freezer bag. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
