Cheesecake stuffed chocolate chip cookies are thick as the cookies of the bakery, but with a soft sticky center of light sweetened cream cheese. With every bite, you have a crisp edge, chocolate that is chewy on the inside, but a painless cheesecake surprise inside.

The cookies are amazing to use during special occasions, during baking in the weekends or even when you feel like taking your plain cookie recipe to the next level. They appear elegant, yet without any cooking skills, they can be prepared at home using pantry products.

Why you’ll love these Cheesecake stuffed chocolate chip cookies?

The cheesecake filled chocolate chip cookies are unique due to the variation in texture and taste. The exterior cookie is also buttery and chocolatiest with a lot of chocolate chips and the inside is creamy and somewhat tangy and melts exceptionally well when baked.

They are:

• Mushy and soft and have a sticky middle.
•  Gift worthy.
• Easy to make ahead
• Available as with easy fillings.

These cookies will not disappoint whether you are baking them to share with family or they are on your food blog.

Ingredients:

For the cheesecake filling

• 4 oz (115 g) cream cheese, softened
• 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

For the cookie dough

• 3/4 cup (170 g) very soft unsalted butter.
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all‑purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 mean half chocolate chips or chocolate chunks.
  

  Cheesecake Stuffed Chocolate Chip Cookies

  These Cheesecake Stuffed Chocolate Chip Cookies feature thick, bakery-style chocolate chip cookies filled with a creamy cheesecake center. Soft, gooey, and loaded with chocolate chips, they’re the ultimate homemade dessert for holidays, parties, or satisfying your sweet tooth.

  Print Recipe Pin Recipe

  Prep Time 25 minutes mins

  Cook Time 15 minutes mins

  Chilling Time 50 minutes mins

  Total Time 1 hour hr 30 minutes mins

  Servings: 12 Cookies

  Course: Dessert

  Cuisine: American

  Calories: 385

  Ingredients Method Notes

  Ingredients

    

  • For the Cheesecake Filling:
  • 4 ounces 115g cream cheese, softened
  • 3 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • For the Cookie Dough:
  • ¾ cup 170g unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chips or chocolate chunks

  Method

   

  1. Prepare the Cheesecake Filling
  2. In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined plate or tray. Freeze for at least 30 minutes until firm.
  3. Make the Cookie Dough
  4. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  5. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips.
  6. Assemble the Cookies
  7. Scoop a portion of cookie dough and flatten it slightly. Place one frozen cheesecake filling portion in the center. Cover with another small piece of dough and seal the edges completely, rolling into a ball. Repeat with the remaining dough and filling.
  8. Chill the Dough
  9. Arrange the cookie dough balls on a parchment-lined baking sheet and refrigerate for 20 minutes to help them hold their shape during baking.
  10. Bake
  11. Preheat the oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until the edges are lightly golden while the centers remain soft.
  12. Cool & Serve
  13. Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack. Enjoy warm for a gooey cheesecake center or cool completely for a firmer filling.

  Notes

  Freeze the cheesecake filling before assembling to prevent it from leaking while baking.
  Seal the cookie dough completely around the filling.
  Do not overbake. The cookies will continue cooking as they cool.
  For bakery-style cookies, use large cookie scoops.
  Store cookies in an airtight container in the refrigerator for up to 5 days.
  Freeze baked cookies for up to 2 months.

Step‑by‑step instructions:

1: Ready the filling of the cheesecake.

Prepare, in a small bowl, the cream cheese that has been softened, the powdered sugar and vanilla, and blend them until they are smooth. Put teaspoonfuls on an a lined plate. Freeze for at least 30 minutes. With freezing, it is more convenient to fill the cookies.

2: Make the cookie dough

With a kettle whisk, stir together the softened butter, brown sugar and granulated sugar till light and airy in a large bowl. Add the vanilla and the egg and beat them together.

Whisk the flour, baking soda and salt in a separate bowl. Insert the dry mix slowly into the wet mix and mix the two. Add the chocolate chips and fold it in.

3: Assemble the cookies

Take the dough in your hand in scoop and press it flat. Insert the filling in the center, which is frozen. Put another little of the dough on it, and roll the edges into a ball. Ensure that the filling is not spilled as it bakes.

The same with the rest of the filling and dough.

4: Chill the dough

Put the dough balls in refrigeration, refrigerate 2030 min on a lined baking sheet. Chilling maintains the shape of cookies when baking.

5: Bake

Preheat oven to 350°F (175°C). Bake 1214 minutes or until the sides are slightly golden, yet the centres appear not hard. Avoid over baking the cookies as they will harden when allowed to cool.

6: Cool and serve

Allow the sheet to cool recipes between 5 and 10 minutes then transfer them to a wire rack. Well, warm, to serve to a squidgy center of cheese-cake, or leave them to cool, and get a firmer bite.

How to make just right cheesecake stuffed cookies?

Freeze filling: it ensures that the cheesecake does not melt out of the oven too quickly.
Seal well: any holes allow leakage of filling.
Room-temperature butter is to be used: it forms a smooth and evenly combined dough.
Do not over bake: plush interiors are the major ones.

Make ahead and instruction on storage:

Keep in a sealed container at room temperature of up to 2 days or in the fridge of up to 5 days. Cookies can be frozen 2 months to be stored longer. Warm up in a few seconds in the microwave oven and serve.

Another thing you can do with the prepared dough balls is freeze the balls and bake them directly out of the freezer, but it will take an additional 1-2 minutes to bake them.

Variations and flavor ideas:

• Combine Oreo cookies crushed in the cheesecake filling.
• Use white chocolate or dark chocolate cigars.
• Add 1 spoon of peanut butter to cream cheese filling.
• Before baking sprinkle seasonal sea salt on top.

Final thoughts

The cookies are stuffed chocolate chip with cheese cake, this is the ultimate one any cookie lover who wants to have something special. Soft, creamy, and loaded with surprises on the inside, they will make a brilliant part of your baking repertoire due to their great taste. The dish should be simple enough of entry level and worthwhile of celebration. These cookies not only can never be the same with a regular chocolate chip cookies, but once you give them a taste, you will never think the same of that particular cookies.

Tried this Grandma’s Kitchen Secrets recipe? Leave a star rating and comment below to let us know how it turned out. We’d love to hear your tips, variations, or favorite way to serve it!