Introduction
Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert mash-up. Imagine soft, gooey chocolate chip cookies with a surprise center of creamy, tangy cheesecake—it’s like getting two desserts in one! Perfect for impressing guests, gifting, or just treating yourself, these cookies are rich, indulgent, and absolutely irresistible.
Ingredients
For the Cheesecake Filling:
8 oz (225g) cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
For the Chocolate Chip Cookie Dough:
1 cup (226g) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups semi-sweet chocolate chips
Instructions
Make the Cheesecake Filling:
In a bowl, beat the cream cheese, sugar, and vanilla until smooth and creamy.
Scoop small teaspoon-sized portions onto a parchment-lined tray and freeze for 30–60 minutes until firm.
Make the Cookie Dough:
Preheat your oven to 350°F (175°C).
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and vanilla extract and mix until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into the wet ingredients.
Fold in chocolate chips.
Assemble the Cookies:
Scoop a heaping tablespoon of cookie dough and flatten it slightly.
Place a frozen cheesecake ball in the center and cover with another tablespoon of cookie dough. Seal the edges completely so the filling is enclosed.
Place the stuffed cookies on a baking sheet lined with parchment paper, spacing them 2 inches apart.
Bake:
Bake for 12–15 minutes or until the edges are golden brown and the centers are just set.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Description
These cookies are soft, thick, and chewy with gooey melted chocolate chips throughout. The surprise cheesecake center adds a luscious, creamy contrast that balances the sweetness of the cookie. Every bite is a delightful blend of two dessert favorites—perfect for cookie lovers and cheesecake fans alike.
Tips
Chill the Dough: If your dough gets too soft, chill it for 15–30 minutes to make it easier to handle.
Use a Cookie Scoop: For even-sized cookies, use a cookie scoop when portioning dough.
Freeze the Filling: Don’t skip freezing the cheesecake filling—this keeps it from melting too quickly while baking.
Room Temperature Ingredients: For a smooth cookie dough and filling, make sure your butter and cream cheese are softened before mixing.
Variations
Add Mix-ins: Try chopped nuts, white chocolate chips, or toffee bits for added texture and flavor.
Chocolate Lovers’ Version: Use double chocolate chip cookie dough instead of regular for extra decadence.
Fruit Swirl: Add a small swirl of raspberry or strawberry jam into the cheesecake filling for a fruity twist.
Mini Version: Make smaller cookies for bite-sized treats—just adjust baking time accordingly.
Correction (Common Mistakes to Avoid)
Overbaking: The cookies continue to cook on the sheet after you take them out—don’t wait for the tops to look completely done.
Too Much Flour: Measure flour properly using the spoon-and-level method to avoid dry cookies.
Under-mixing Cream Cheese: Beat the filling well to ensure it’s smooth and lump-free.
Unsealed Edges: Be sure the cheesecake filling is completely enclosed to avoid it leaking out during baking.
Enjoy!
Serve warm for the ultimate gooey experience, or chill them for a firmer bite that enhances the cheesecake texture. Pair with a glass of cold milk or a hot cup of coffee for the perfect dessert moment. Whether it’s a holiday treat or a weekend indulgence, these Cheesecake Stuffed Chocolate Chip Cookies will become a favorite in your recipe collection.