Cheesecake Stuffed Chocolate Chip Cookies Recipe
Indulge in these decadent Cheesecake Stuffed Chocolate Chip Cookies—soft, chewy chocolate chip cookies hiding a luscious creamy cheesecake center. Perfect for dessert lovers wanting a delightful twist on classic cookies with a rich, creamy surprise inside every bite.
- Prep Time: 20 minutes
- Cook Time: 15-18 minutes
- Total Time: 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookie Dough:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg
- 1 egg yolk
- 2 cups chocolate chips
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Your Oven: Set your oven to 325°F (165°C) and line baking sheets with parchment paper. This prevents sticking and ensures even baking throughout the cooking process.
- Prepare the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a large bowl, cream the melted butter with brown sugar and granulated sugar until smooth and well-combined. Add the vanilla extract, egg, and egg yolk, beating until creamy. Gradually mix the dry ingredients into the wet mixture, then fold in the chocolate chips for a rich chocolate flavor.
- Create the Cheesecake Filling: In a small bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the filling is smooth and spreadable, forming a luscious cheesecake center.
- Assemble the Cookies: Scoop out tablespoon-sized balls of cookie dough and flatten them slightly. Add a dollop of the cheesecake filling in the center of each, then cover with another portion of cookie dough, carefully sealing the edges to enclose the cheesecake inside.
- Bake to Perfection: Place the stuffed cookies on prepared baking sheets and bake at 325°F (165°C) for 15–18 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Ensure cream cheese is softened to room temperature for smooth filling.
- Sealing cookie dough edges tightly prevents cheesecake filling from leaking during baking.
- You can substitute semi-sweet or milk chocolate chips depending on your preference.
- Store baked cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- For a firmer cheesecake center, chill filled cookies in the fridge for 15 minutes before baking.
