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Creamy Cheesecake Stuffed Chocolate Chip Cookies Recipe

These Creamy Cheesecake Stuffed Chocolate Chip Cookies are irresistibly soft with a luscious cheesecake center. A perfect twist on classic cookies that will have you reaching for more!
Prep Time20 minutes
Cook Time14 minutes
Total Time34 minutes
Servings: 12 servings

Ingredients

Cookie Dough

  • 1 cup all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 cup semi-sweet chocolate chips

Cheesecake Filling

  • 8 oz cream cheese softened
  • 0.25 cup powdered sugar
  • 0.5 teaspoon vanilla extract

Instructions

Cheesecake Filling Preparation

  • In a small bowl, beat softened cream cheese until smooth and creamy using an electric mixer. Add powdered sugar and 1/2 teaspoon vanilla extract, then beat until fluffy. Refrigerate to firm up slightly.

Cookie Dough Preparation

  • Whisk together all-purpose flour, baking soda, and salt in a medium bowl to evenly distribute ingredients.
  • Cream softened butter, brown sugar, and granulated sugar in a large bowl using a mixer until light and fluffy, about 3-4 minutes.
  • Beat in the egg and 1 teaspoon vanilla extract until well incorporated.
  • Gradually add dry ingredients to the wet mixture on low speed until just combined, avoiding overmixing.
  • Fold in the semi-sweet chocolate chips gently until evenly distributed.

Assembly and Baking

  • Using a cookie scoop or spoon, scoop about 2 tablespoons of cookie dough and flatten it slightly. Place 1 tablespoon of chilled cheesecake filling in the center, then top with another flattened tablespoon of cookie dough. Seal edges carefully.
  • Place stuffed cookie dough balls on a baking sheet lined with parchment paper or silicone mat, spaced 2 inches apart.
  • Bake in a preheated oven at 350°F (175°C) for 12-14 minutes until edges are golden but centers remain slightly soft.
  • Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.

Equipment

  • Mixing bowls
  • Electric mixer or hand mixer
  • Measuring cups and spoons
  • Cookie scoop or spoon
  • Baking Sheet
  • Parchment paper or silicone mat
  • Cooling rack

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the cheesecake filling.
  • Seal cookies well to prevent cheesecake filling from leaking during baking.
  • Do not overmix cookie dough to keep cookies soft and tender.
  • Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
  • Reheat cookies briefly in microwave or oven to restore softness and gooey center.