Print

Chocolate Chip Cheesecake Stuffed Cookies

Two halves of a gooey chocolate chip cheesecake cookies stacked, showing melted chocolate and creamy filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make soft, gooey chocolate chip cookies with a rich, tangy cheesecake center. This recipe combines two favorite desserts into one impressive treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Cover and chill for at least 1 hour.
  2. Make the cookie dough: In a large bowl, cream together the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, then mix in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  4. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it into a circle in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center.
  5. Carefully wrap the cookie dough around the filling, pinching the edges closed to fully seal the cheesecake center inside the dough ball. Roll gently into a smooth ball.
  6. Place the dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart.
  7. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Chill the cheesecake filling completely; this makes it easier to scoop and seal inside the dough.
  • Do not overbake; these cookies are best when the cookie part is soft and the center is creamy.
  • You can make the cheesecake filling up to 2 days ahead and store it in the refrigerator.

Nutrition

Find it online: https://tastethisplate.com/chocolate-chip-cheesecake-cookies/