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Cheesecake Stuffed Chocolate Chip Cookies

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.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling Time 50 minutes
Total Time 1 hour 30 minutes
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.