These stuffed cheesecake chocolate chip cookies are the ultimate indulgence—soft, gooey cookies packed with rich chocolate chips and a surprise cheesecake filling in every bite. With a golden-brown exterior and creamy center, they’re a delightful fusion of two beloved desserts.
Why You’ll Love This Recipe
This recipe is perfect for when you want to impress or simply treat yourself. It combines the comforting, familiar flavor of chocolate chip cookies with a creamy, tangy cheesecake core, creating a dessert that’s both nostalgic and indulgent. Whether served warm and gooey or chilled for a firmer cheesecake texture, these cookies deliver on flavor, texture, and wow-factor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
½ tsp vanilla extract
For the Cookie Dough:
¾ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1¼ cups semi-sweet chocolate chips
For Garnish:
Warm chocolate sauce (store-bought or homemade)
Extra chocolate chips for topping (optional)
Directions
Prepare the Cheesecake Filling
In a small bowl, combine cream cheese, sugar, and vanilla extract. Mix until smooth.
Scoop teaspoon-sized mounds onto a parchment-lined tray and freeze for 30–45 minutes until firm.
Make the Cookie Dough
In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
Add the egg and vanilla extract; beat until smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix the dry ingredients into the wet mixture.
Fold in the chocolate chips.
Stuff the Cookies
Scoop about 2 tablespoons of cookie dough and flatten slightly.
Place a frozen cheesecake ball in the center and cover with another tablespoon of dough.
Seal the edges tightly to fully encase the filling.
Place cookies spaced apart on a parchment-lined baking sheet.
Bake
Preheat oven to 350°F (175°C).
Bake cookies for 11–13 minutes or until edges are golden and centers remain soft.
Cool on the pan for 5 minutes before transferring to a wire rack.
Garnish and Serve
While still slightly warm, drizzle with chocolate sauce and sprinkle extra chocolate chips if desired.
Servings and timing
Servings: Makes about 12–14 stuffed cookies Prep Time: 25 minutes Freeze Time: 30–45 minutes Cook Time: 11–13 minutes Total Time: Approximately 1 hour 20 minutes
Variations
Cookies and Cream: Use crushed chocolate sandwich cookies in the dough or as a topping.
White Chocolate Version: Swap semi-sweet chips for white chocolate chips.
Peanut Butter Cheesecake Filling: Add 1–2 tablespoons of peanut butter to the cream cheese mixture.
Double Chocolate: Use chocolate cookie dough as a base for an ultra-rich version.
Holiday Twist: Mix in crushed peppermint candies or use seasonal chocolate chips.
Storage/Reheating
Storage: Store cookies in an airtight container in the refrigerator for up to 5 days. Reheating: Warm in the microwave for 10–15 seconds for a gooey center. Freezing: Freeze unbaked, stuffed cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
FAQs
What type of cream cheese should I use?
Use full-fat block cream cheese for the best texture and flavor in the filling. Avoid whipped or spreadable versions.
Can I make these cookies without freezing the filling?
Freezing the filling helps it stay intact during baking. Skipping this step can lead to it melting too quickly and leaking out.
Can I use store-bought cookie dough?
Yes, but for best results, homemade dough is recommended to achieve the proper consistency and thickness.
How do I keep the cookies from spreading too much?
Chill the stuffed cookie dough balls for 10–15 minutes before baking if your dough feels too soft.
Can I substitute the chocolate chips with chunks?
Absolutely. Chocolate chunks give a more rustic, gooey bite and work beautifully in this recipe.
How long do these cookies stay fresh?
They stay fresh for 3–5 days when stored properly in the fridge and can be enjoyed cold or reheated.
Can I skip the chocolate sauce topping?
Yes, the cookies are rich and delicious on their own, but the chocolate sauce adds an extra layer of indulgence.
Are these cookies suitable for freezing after baking?
Yes, once cooled, they can be frozen for up to a month. Reheat in the microwave or oven before serving.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of the all-purpose flour.
What’s the best way to serve these cookies?
Serve them slightly warm for a gooey texture or chilled for a firm, cheesecake-like experience.
Conclusion
Stuffed cheesecake chocolate chip cookies are a dreamy dessert hybrid that satisfies every craving—creamy, chocolaty, soft, and rich. Perfect for parties, special occasions, or a sweet weekend treat, these cookies are sure to become a favorite in your baking repertoire. Whether enjoyed warm with melty centers or chilled with a cheesecake bite, they’re a decadent delight you won’t forget.
These stuffed cheesecake chocolate chip cookies are a decadent treat combining soft, chewy cookie dough with a rich, tangy cheesecake center. Golden-brown on the outside and creamy on the inside, they’re the perfect dessert hybrid for cookie and cheesecake lovers alike.
Ingredients
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract
For the Cookie Dough:
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups semi-sweet chocolate chips
Optional Garnish: Warm chocolate sauce and extra chocolate chips
Instructions
Prepare the Filling: Mix cream cheese, sugar, and vanilla until smooth. Scoop into small teaspoon-sized balls and freeze for 30–45 minutes.
Make the Dough: Cream together butter, brown sugar, and granulated sugar. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda, baking powder, and salt. Mix dry ingredients into wet ingredients, then fold in chocolate chips.
Assemble: Scoop about 2 tablespoons of cookie dough, flatten, place a frozen cheesecake ball in the center, and top with more dough. Seal edges and form into a ball.
Bake: Preheat oven to 350°F (175°C). Place cookies on parchment-lined baking sheet and bake for 11–13 minutes until edges are golden. Cool 5 minutes before transferring.
Serve: Drizzle with chocolate sauce and sprinkle extra chocolate chips if desired.
Notes
Chill assembled dough balls before baking for thicker cookies.
Freeze extras and bake from frozen with a couple extra minutes.
For a gooier center, slightly underbake and serve warm.
