introduction
Cheesecake Stuffed Chocolate Chip Cookies are the best of both worlds: a soft, chewy chocolate chip cookie wrapped around a tangy, creamy cheesecake center. These treats bake up with golden edges and a slightly gooey middle, offering a delightful contrast of textures in every bite. If you love cookies with a surprise inside, this recipe is an easy crowd-pleaser that elevates the classic chocolate chip cookie.
For another fun stuffed-savoury idea (to contrast sweet and savory party spreads), check out this stuffed tater-tot cone recipe: Bacon Cheeseburger Stuffed Tater Tot Cones.
why make this recipe
This recipe is perfect when you want an impressive-looking dessert with minimal fuss. The cheesecake filling is simple to prepare and keeps the cookies moist and decadent. They work great for potlucks, bake sales, or as an upscale treat for a weeknight dessert. If you’re experimenting with different stuffed cookie ideas, you might also enjoy these BBQ bacon-stuffed bites for savory inspiration: Cheddar Stuffed BBQ Bacon Bombs.
how to make Cheesecake Stuffed Chocolate Chip Cookies
Start by making two components: a simple cheesecake filling and a chocolate chip cookie dough. The cheesecake filling is spooned into small portions of dough, which are then sealed and baked. Work with tablespoon-sized portions of dough to keep the cookie and filling balanced so the cheesecake doesn’t leak during baking. Chill the filled balls briefly if your dough becomes too soft before baking.
Ingredients :
- 1 cup (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup (170 g) unsalted butter, melted and slightly cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
Directions :
- Preheat your oven to 350°F (175°C).
- In a bowl, mix cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
- In another bowl, cream together melted butter, brown sugar, and 1/2 cup granulated sugar. Add the egg and 2 teaspoons vanilla extract, mixing well.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the butter mixture until combined. Stir in chocolate chips.
- Take a tablespoon of cookie dough, flatten it, add a teaspoon of the cheesecake mixture, and cover with another tablespoon of dough.
- Place on a baking sheet and bake for 10-12 minutes. Let cool before serving.
how to serve Cheesecake Stuffed Chocolate Chip Cookies
Serve warm or at room temperature. Warm cookies gently in a low oven (about 300°F / 150°C) for a few minutes if you want the cheesecake center slightly soft. Pair with cold milk, coffee, or a scoop of vanilla ice cream for a decadent dessert plate.
how to store Cheesecake Stuffed Chocolate Chip Cookies
Store cooled cookies in an airtight container in the refrigerator for up to 4–5 days to keep the cheesecake filling fresh. For longer storage, freeze the baked cookies in a single layer until firm, then transfer to a freezer-safe bag for up to 2 months. Thaw overnight in the fridge or warm briefly before serving.
tips to make Cheesecake Stuffed Chocolate Chip Cookies
- Keep the cheesecake filling chilled and use only a teaspoon per cookie to prevent leaks.
- If your dough becomes too soft while shaping, chill the scoops for 10–15 minutes before assembling.
- Seal seams well by pinching dough edges so filling stays contained during baking.
- Use a cookie scoop for consistent cookie sizes so baking time is even.
- For extra-chewy cookies, slightly underbake by 1 minute and allow them to finish setting on the baking sheet.
variation (if any)
- Add a swirl of fruit jam (strawberry or raspberry) to the cheesecake filling for a fruity surprise.
- Swap half the regular chocolate chips for chopped dark chocolate or white chocolate for flavor variation.
- Make mini versions using 1/2 tablespoon dough and a small dot of filling for bite-sized treats.
FAQ
Q: Can I use low-fat cream cheese for the filling?
A: Low-fat will work, but full-fat cream cheese gives the best texture and flavor.
Q: Will the cheesecake center leak?
A: Properly portioning and sealing the dough around the filling minimizes leaking. Chill dough if it becomes too soft.
Q: Can I freeze unbaked stuffed cookies?
A: Yes — assemble the filled cookie balls, freeze on a sheet until solid, then transfer to a bag. Bake from frozen, adding a minute or two to baking time.
Conclusion
If you want to compare techniques or see visual step-by-step guidance, this recipe is similar to the one found at Cheesecake Stuffed Chocolate Chip Cookies – Cookies and Cups, and you can also reference another detailed approach at Cheesecake Stuffed Cookies – Sugar Spun Run.
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, mix cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
- In another bowl, cream together melted butter, brown sugar, and 1/2 cup granulated sugar. Add the egg and 2 teaspoons vanilla extract, mixing well.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the butter mixture until combined. Stir in chocolate chips.
- Take a tablespoon of cookie dough, flatten it, add a teaspoon of the cheesecake mixture, and cover with another tablespoon of dough.
- Seal seams well by pinching the edges of the dough and place on a baking sheet.
- Bake for 10-12 minutes. Let cool before serving.
