If you thought chocolate chip cookies couldn’t get any better, just wait until you try these Cheesecake Stuffed Chocolate Chip Cookies. Imagine biting into a warm, golden cookie loaded with gooey chocolate chips—then discovering a creamy cheesecake filling hidden in the center. It’s the perfect surprise inside a cookie, giving you both the chewy cookie texture you love and the tangy richness of cheesecake in every bite.
These cookies are the ultimate treat for special occasions, holiday baking, or just when you want something over-the-top indulgent. The best part? They look impressive, but they’re surprisingly easy to make at home.
Recipe Overview
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Prep Time: 20 minutes
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Chill Time: 30 minutes
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Bake Time: 12–14 minutes
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Servings: About 12 large cookies
Ingredients
Cheesecake Filling
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1 (8 oz) block cream cheese, softened
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1/3 cup powdered sugar
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1/2 teaspoon vanilla extract
Cookie Dough
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1 cup unsalted butter, softened
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3/4 cup brown sugar
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1/2 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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2 cups semisweet chocolate chips
How to Make Cheesecake Stuffed Cookies
Step 1 – Make the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized portions onto a tray and freeze 20–30 minutes.
Step 2 – Mix the Dough: Cream butter and sugars until fluffy. Beat in eggs and vanilla. In a separate bowl, whisk flour, baking soda, and salt, then mix into the wet ingredients. Stir in chocolate chips.
Step 3 – Assemble: Scoop 2 tablespoons of dough, flatten it, and place a frozen cheesecake ball in the center. Cover with another tablespoon of dough, sealing completely. Repeat.
Step 4 – Chill: Place cookie dough balls in the fridge for at least 30 minutes. This helps prevent spreading.
Step 5 – Bake: Bake at 350°F (175°C) for 12–14 minutes, until golden at the edges but soft in the middle. Cool for 5 minutes on the tray before transferring to a wire rack.
Tips for Perfect Cookies
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Seal well: Make sure the cheesecake filling is fully enclosed to keep it from leaking out.
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Don’t skip chilling: Chilling the dough is key for thick, bakery-style cookies.
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Mix it up: Use mini chocolate chips, white chocolate, or even peanut butter chips for variety.
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Storage: Keep in the fridge for up to 5 days. You can also freeze baked cookies for up to 2 months—just reheat in the microwave for 10–15 seconds for that fresh-from-the-oven feel.
Serving Suggestions
These cookies are show-stoppers all on their own, but you can take them to the next level by:
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Serving warm with vanilla ice cream for a cookie sundae
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Drizzling with melted chocolate or caramel sauce
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Adding crushed cookies or candy on top for extra crunch
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Plating them on a dessert board for parties or holiday gatherings
Final Thoughts
These Cheesecake Stuffed Chocolate Chip Cookies are rich, gooey, and unforgettable. They’re the kind of dessert that makes people ask for the recipe the second they take a bite. With a perfectly chewy cookie exterior and a creamy cheesecake surprise inside, they’re guaranteed to impress every time. Bake a batch and watch them disappear—you’ll quickly see why they’re a new favorite!
