Cheesecake Stuffed Chocolate Chip Cookies – The Ultimate Dessert Combo!
These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert fusion: golden, chewy chocolate chip cookies hiding a creamy cheesecake center. Easy to prepare, highly customizable, and crowd-pleasing, they combine two classic favorites into one irresistible bite. Perfect for any occasion, from parties to quiet moments with a cup of coffee.
- Prep Time: 25
- Cook Time: 13
- Total Time: 38 minutes
- Yield: 18 1x
Ingredients
Scale
For the cheesecake filling:
- 180 g cream cheese, softened
- 50 g powdered sugar
For the cookie dough:
- 320 g all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 170 g unsalted butter, softened
- 150 g brown sugar
- 100 g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 250 g semi-sweet chocolate chips
Instructions
- Prepare the cheesecake filling:
In a medium bowl, beat together the softened cream cheese and powdered sugar until completely smooth.
Scoop 1-teaspoon-sized portions onto a parchment-lined tray.
Freeze the filling dollops for at least 30 minutes to firm up. - Make the cookie dough:
In a separate bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture and mix until just combined.
Fold in the chocolate chips using a spatula. - Shape and fill the cookies:
Scoop about 1½ tablespoons of cookie dough and flatten it into a disc.
Place a frozen cheesecake center in the middle.
Top with another flattened disc of dough and seal the edges around the filling.
Roll gently to form a smooth ball.
Repeat with remaining dough and filling.
Place the cookie balls on a parchment-lined baking sheet, spacing them well apart. - Bake the cookies:
Preheat the oven to 180°C (350°F).
Bake the cookies for 12 to 14 minutes or until the edges are golden and the centers are just set.
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
The cheesecake filling will firm up as the cookies cool.
Notes
Use full-fat cream cheese for the best results.
Do not skip freezing the filling—it keeps the centers intact during baking.
For a more intense flavor, sprinkle a pinch of sea salt on top before baking.
Cookies can be stored in an airtight container at room temperature for 3 days or refrigerated for 5 days.