Cheesecake Stuffed Chocolate Chip Cookies

If you love cheesecake and chocolate chip cookies, why not combine them into one decadent dessert? These Cheesecake Stuffed Chocolate Chip Cookies bring together the chewy, chocolaty goodness of a classic cookie with a creamy cheesecake filling. It’s an indulgent treat that’ll impress at any gathering—or satisfy your sweet tooth on a cozy night in.

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Why You’ll Love These Cookies

• Double the Dessert: Get the best of both worlds with chewy chocolate chip cookie dough stuffed with creamy cheesecake filling.
• Perfect for Sharing: These cookies are large, stuffed, and impressive great for parties, holiday cookie swaps, or just treating yourself.
• Irresistible Flavor Combo: Chocolate chips and creamy cheesecake? Yes, please! Every bite gives you a perfect balance of sweet, rich, and creamy.

Ingredients for Cheesecake Stuffed Chocolate Chip Cookies 🍪

For the Cookie Dough:

• 2 cups all-purpose flour: Gives the cookies structure.
• ½ tsp baking soda: Helps the cookies rise and stay soft.
• ½ tsp salt: Balances the sweetness and enhances flavor.
• ¾ cup unsalted butter, melted: Melting the butter gives the cookies a chewy texture.
• 1 cup packed brown sugar: Adds a rich, caramel flavor.
• ½ cup granulated sugar: Adds sweetness and helps with spreading.
• 1 tbsp vanilla extract: Boosts the flavor of the cookie dough.
• 1 egg + 1 egg yolk: Adds moisture and richness.
• 2 cups chocolate chips: The classic addition to any chocolate chip cookie.

For the Cheesecake Filling:

• 8 oz cream cheese, softened: The star of the filling.
• ¼ cup granulated sugar: Sweetens the cheesecake mixture.
• 1 tsp vanilla extract: Adds a smooth vanilla flavor to the filling.

Step-by-Step Directions to Make Cheesecake Stuffed Chocolate Chip Cookies

Step 1: Preheat the Oven

Start by preheating your oven to 325°F (165°C). Line cookie sheets with parchment paper to prevent the cookies from sticking.

Step 2: Prepare the Cookie Dough

• In a medium bowl, whisk together 2 cups of flour, ½ tsp baking soda, and ½ tsp salt.
• In a separate large bowl, cream together ¾ cup melted butter, 1 cup brown sugar, and ½ cup granulated sugar until smooth.
• Beat in 1 tbsp vanilla extract, 1 egg, and 1 egg yolk until the mixture is creamy.
• Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
• Stir in 2 cups of chocolate chips to complete your dough.

Tip: If your cookie dough seems too sticky, chilling it in the fridge for 30 minutes will make it easier to handle.

Step 3: Make the Cheesecake Filling

In a small bowl, beat 8 oz softened cream cheese with ¼ cup granulated sugar and 1 tsp vanilla extract until smooth and creamy. Set this mixture aside while you prepare the cookie dough balls.

Step 4: Assemble the Cookies

• Take a scoop of cookie dough and form a ball. Make an indentation in the center with your thumb or the back of a spoon.
• Spoon about 1 tsp of cheesecake filling into the center of the dough.
• Use another small piece of cookie dough to cover the filling and roll the dough back into a ball, ensuring the cheesecake filling is completely enclosed.
• Place the dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

Step 5: Bake

• Bake the cookies in your preheated oven for 15-18 minutes, or until the edges are golden but the centers are still soft.
• Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Perfect Cheesecake Stuffed Cookies

• Chill the Dough: Chilling the dough for 30 minutes makes it easier to work with and prevents the cookies from spreading too much during baking.
• Don’t Overfill: Be careful not to overfill the cookies with cheesecake filling, or they may leak while baking.
• Use Softened Cream Cheese: Make sure your cream cheese is fully softened for a smooth, creamy filling. Cold cream cheese can result in lumps.
• Add Flaky Sea Salt: For an extra flavor boost, sprinkle flaky sea salt on top of the cookies right before baking for a sweet-salty twist.

Variations to Try

• Chocolate Lovers’ Version: Add a mix of dark chocolate chunks and white chocolate chips for an extra chocolatey kick.
• Nutty Twist: Mix in chopped nuts like walnuts or pecans for added texture and crunch.
• Seasonal Flavors: Swap the vanilla extract in the cheesecake filling for pumpkin spice or cinnamon during the fall season.

Serving Suggestions

These indulgent cookies are perfect as is, but you can also try pairing them with:

• A Glass of Milk: Classic and comforting, nothing pairs better with cookies!
• Ice Cream Sandwiches: Take two cookies and sandwich your favorite ice cream in the middle for a next-level dessert.
• Warm from the Oven: These cookies are best enjoyed slightly warm, so the cheesecake filling is still gooey.

Storing and Freezing

• To Store: Keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week.
• To Freeze: You can freeze the cookie dough balls before baking. Place them on a baking sheet and freeze until solid, then transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the bake time.
• Reheating: To enjoy that fresh-out-of-the-oven taste, warm up your cookies in the microwave for about 10-15 seconds before serving.

Final Thoughts

These Cheesecake Stuffed Chocolate Chip Cookies take two classic desserts and combine them into one magical treat. With a soft, gooey cheesecake center and a chewy chocolate chip cookie exterior, they’re sure to become a favorite at your next gathering. Plus, they’re just as fun to make as they are to eat!

Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 38 minutes
Servings: 24 cookies | Calories: ~310 kcal per cookie