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These cheesecake stuffed chocolate chip cookies bring together two irresistible desserts into one soft, buttery bite filled with a rich and tangy cheesecake center. It’s like biting into a warm chocolate chip cookie that hides a creamy surprise inside, making every mouthful a little celebration.
I remember making these for a friend’s birthday and everyone was amazed when they bit into the creamy cheesecake core. Now they ask for these every time I bake cookies.
Ingredients
- Cream cheese: softened for a smooth filling that melts in your mouth
- Granulated sugar: balances the tang of the cream cheese and sweetens the cookie dough
- Vanilla extract: adds a warm aromatic flavor, use pure extract for best results
- Unsalted butter: melted then cooled so it blends evenly into the dough for tender cookies
- Brown sugar: brings moisture and a deep caramel note to the dough
- Eggs: make the dough rich and help bind everything together; room temperature is best for mixing
- All-purpose flour: the main structure for the cookies, sifted for even mixing
- Baking soda and baking powder: help the cookies rise gently, giving a tender crumb
- Salt: enhances all the flavors, don’t skip it
- Chocolate chips: the classic indulgence that melts in your mouth, use good quality semisweet or milk chocolate for richness
Step-by-Step Instructions
- Make the Cheesecake Filling:
- In a medium bowl beat the softened cream cheese with sugar and vanilla extract until completely smooth and creamy. Use a hand mixer or whisk to remove lumps. Scoop out small teaspoon-sized dollops of the filling onto a parchment lined baking sheet. Freeze these dollops for about 30 minutes until they become firm enough to handle without melting.
- Prepare the Cookie Dough:
- In a large bowl whisk together melted butter, brown sugar, and granulated sugar until shiny and smooth. Add the eggs one by one, whisking well after each addition so the mixture is fully combined and light. Stir in the vanilla extract next. In another bowl sift together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, folding in gently with a spatula until just combined. Avoid overmixing to keep the cookies tender. Fold in the chocolate chips evenly.
- Assemble the Stuffed Cookies:
- Take about 2 tablespoons of cookie dough and press it flat in the palm of your hand to create a base. Place one frozen cheesecake ball in the center. Take another tablespoon of dough and place it over the filling, carefully sealing the edges around the cheesecake. Gently roll the filled dough between your hands to form a smooth ball. Place the assembled cookie dough balls on a parchment-lined baking sheet, leaving enough space for spreading.
- Chill the Dough:
- Put the cookie balls in the refrigerator and chill for 30 minutes. This step helps the cookies hold their shape and keeps the cheesecake filling from oozing out during baking.
- Bake:
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Bake the cookies for 12 to 15 minutes until the edges turn golden brown while the centers stay slightly soft. Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a wire rack to finish cooling.
- Serve and Enjoy:
- These cookies are wonderful warm so you get the gooey cheesecake sensation right away but they also taste delicious chilled. Store any leftovers in an airtight container.
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Storage Tips
Keep any leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage the cookie dough balls can be frozen before baking – just thaw for 10 minutes before popping into the oven.
Ingredient Substitutions
If you don’t have cream cheese try mascarpone for a slightly different but equally creamy filling. Brown sugar can be replaced with coconut sugar for a subtle twist in flavor. For dairy-free versions use vegan butter and a plant based cream cheese alternative.
Serving Suggestions
These cookies are fantastic on their own but pairing them with a cold glass of milk or a cup of coffee highlights their rich flavors. You can also dust them lightly with powdered sugar or drizzle with melted chocolate for extra flair.
Cultural Context
Stuffed cookies have become popular comfort treats in recent years, blending traditional cookie textures with surprising centers like caramel, peanut butter, or in this case cheesecake. This recipe elegantly combines the American classic chocolate chip cookie with the creamy richness of cheesecake, making it a crowd-pleaser at any gathering.
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Frequently Asked Questions
- → How do I prevent the filling from leaking out?
Freeze small portions of the filling until firm before wrapping in dough. Seal edges well to keep the center enclosed during baking.
- → What type of chocolate chips works best?
Semisweet or milk chocolate chips create a nice balance with the tangy filling and buttery dough.
- → Can the dough be refrigerated before baking?
Yes, chilling the dough balls for at least 30 minutes helps prevent spreading and maintains shape while baking.
- → How long should cookies cool before serving?
Let cookies cool on the baking sheet for about 10 minutes to set up nicely before moving to a wire rack or serving.
- → What’s the best way to store these cookies?
Store at room temperature in an airtight container for up to 3 days, or refrigerate for up to a week to maintain freshness.