Oh, friends — I’m so happy you’re here for this one because these cookies are pure indulgence! 🍪✨ Imagine your favorite, gooey, golden chocolate chip cookie stuffed with a rich, creamy cheesecake filling — two classic desserts in one heavenly bite. These Cheesecake Stuffed Chocolate Chip Cookies are decadent, impressive, and absolutely irresistible.
If you’re looking for a dessert that turns an ordinary cookie into something extraordinary, this is it! And if you love creative bakes like this, don’t forget to subscribe below — I’ll send more easy, crowd-pleasing dessert recipes right to your inbox each week.
Overview of the Recipe
These cookies have all the elements of a perfect chocolate chip cookie — chewy edges, soft centers, melty chocolate — but hidden inside is a luscious surprise: a pocket of creamy cheesecake filling. They’re rich, buttery, and downright dreamy, with every bite giving you that perfect mix of cookie and cheesecake bliss.
Why You’ll Love This Recipe
- Double dessert delight: Cookies + cheesecake = dessert perfection!
- Bakery-style impressive: They look (and taste) like something from a fancy bakery.
- Make-ahead friendly: You can prep both the dough and filling ahead.
- Soft, gooey, and perfectly rich: These cookies stay tender and flavorful for days.
What They Taste Like
Soft, chewy chocolate chip cookies with a creamy, slightly tangy cheesecake center — sweet, buttery, and melt-in-your-mouth delicious. The textures play perfectly together: crisp on the edges, gooey in the middle, and smooth in the center.
Benefits of This Recipe
- Great for parties and gifting.
- Freezer-friendly for future cravings.
- Easy to customize with mix-ins or flavored fillings.
- Guaranteed to impress anyone lucky enough to try them!
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Tools You’ll Need
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Parchment-lined baking sheet
- Cookie scoop or spoon
- Cooling rack
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
Step 2: Make the Cookie Dough
In a bowl, whisk together the flour, baking soda, and salt.
In another large bowl, combine the melted butter, brown sugar, and granulated sugar until smooth.
Beat in the vanilla extract, egg, and egg yolk, mixing until creamy.
Gradually add the dry ingredients to the wet mixture and stir until just combined.
Fold in the chocolate chips.
Step 3: Make the Cheesecake Filling
In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth and creamy.
Step 4: Assemble the Cookies
Scoop about 1½ tablespoons of cookie dough and flatten it slightly in your palm.
Add about 1 teaspoon of the cheesecake filling to the center.
Top with another small piece of dough and seal the edges to enclose the filling completely.
Place each cookie on the prepared baking sheet, leaving space between them (they’ll spread slightly).
Step 5: Bake to Perfection
Bake for 15–18 minutes, or until the cookies are golden around the edges but soft in the center.
Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
What to Serve With These Cookies
- A tall glass of cold milk 🥛 (of course!)
- A scoop of vanilla ice cream for a deluxe dessert
- A drizzle of chocolate syrup or caramel sauce on top for extra decadence
Tips for Success
- Don’t overbake: The cookies should look slightly soft — they’ll firm up as they cool.
- Chill the filling: If it’s too soft, refrigerate the cream cheese mixture for 10–15 minutes before using.
- Use room temperature cream cheese: This helps it blend smoothly.
- Seal edges well: Keeps the filling from leaking during baking.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: For longer freshness, store in the fridge for up to 5 days.
- Freezer: Freeze baked cookies for up to 2 months — thaw before serving or warm for 10 seconds in the microwave.
General Information
- Prep Time: 20 minutes
- Bake Time: 18 minutes
- Total Time: 38 minutes
- Yield: 18–20 cookies
- Calories: ~270 kcal per cookie
Frequently Asked Questions
Q: Can I use store-bought cookie dough?
A: Yes! Just use about 2 tablespoons per cookie and fill with the cheesecake mixture — great for quick prep.
Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough for up to 48 hours or freeze it for up to 2 months.
Q: What chocolate chips work best?
A: Semi-sweet are classic, but milk chocolate or dark chocolate chips are delicious too!
Conclusion
These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert mash-up — soft, gooey, creamy, and utterly unforgettable. Whether you bake them for a party, a special treat, or just because you deserve it (and you do!), they’re guaranteed to impress.
If you loved this recipe, you’ll also adore my Cheesecake Brownie Bars and Stuffed Peanut Butter Cookies — two more irresistible mash-ups for cookie lovers! 🍪💛
Interactive Element
Tried this recipe? I’d love to see your creations!
📸 Share your Cheesecake Stuffed Cookies on Pinterest or tag me on social media — your delicious photos make my day!
⭐ Don’t forget to leave a review below — your feedback helps others discover this amazing dessert combo.
Nutritional Information (approx. per cookie)
- Calories: 270 kcal
- Fat: 14g
- Carbohydrates: 32g
- Protein: 3g
- Sugar: 22g
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