Cheesecake-Stuffed Chocolate Chip Cookies combine two classic desserts into one indulgent treat. I love how the chewy, buttery cookie dough wraps around a creamy cheesecake center, creating a soft and gooey bite that melts in my mouth. These cookies are the perfect mix of nostalgia and decadence—ideal for sharing with family, friends, or simply enjoying with a glass of milk.
Why You’ll Love This Recipe
I adore how these cookies bring together the best of both worlds—rich chocolate chip cookie dough and smooth cheesecake filling. The texture is soft and slightly chewy with a gooey middle that makes every bite irresistible. I can make them ahead, bake straight from frozen, and they’re always a crowd favorite at gatherings. Plus, they’re easy to customize with different chocolate chips or fillings to suit my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Cookie Dough:
2 cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup granulated sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips
For the Cheesecake Filling:
8 oz cream cheese, softened
¼ cup granulated sugar
1 tsp vanilla extract
Directions
Preheat the oven to 325°F (165°C) and line baking sheets with parchment paper.
Prepare the cookie dough by whisking together flour, baking soda, and salt in one bowl. In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Add vanilla, egg, and egg yolk, then gradually combine with dry ingredients. Fold in chocolate chips.
Make the cheesecake filling by beating softened cream cheese with sugar and vanilla until smooth. Chill if it feels too soft.
Assemble the cookies by flattening 2 tablespoons of dough in your hand, adding a teaspoon of cheesecake filling to the center, and sealing with a smaller piece of dough. Roll gently into a ball.
Bake cookies for 15–18 minutes, until edges are golden and centers look slightly soft.
Cool and serve by letting them rest on the baking sheet for 5 minutes, then transferring to a wire rack. I love eating them warm, but they’re just as good once cooled.
Servings and Timing
This recipe makes about 18 large cookies. Prep Time: 25 minutes Cook Time: 15–18 minutes Total Time: Approximately 45 minutes
Variations
I like to get creative with these cookies, and here are some fun twists I often try:
Peanut Butter Swirl: Add a teaspoon of peanut butter to the cheesecake filling for a nutty flavor.
Double Chocolate: Replace ¼ cup of flour with cocoa powder for a brownie-like version.
Holiday Twist: Mix crushed candy canes or sprinkles into the dough for festive flair.
White Chocolate Bliss: Use white chocolate chips for a creamier, sweeter flavor.
Fruit-Filled: Add a bit of strawberry or raspberry jam to the cheesecake center for a fruity surprise.
Storage/Reheating
I store the cookies in an airtight container in the refrigerator for up to 1 week. When I want to enjoy them warm again, I microwave each cookie for 10–15 seconds.
For longer storage, I freeze the unbaked cookie dough balls for up to 2 months and bake them straight from frozen, adding an extra 1–2 minutes to the bake time.
FAQs
Can I freeze the cookies?
Yes, I freeze both baked and unbaked cookies. I prefer freezing the unbaked dough balls, so they’re ready to bake fresh whenever I crave one.
What if the cheesecake filling leaks out?
If that happens, it usually means the dough wasn’t fully sealed. I make sure to pinch the edges tightly and smooth any cracks before baking.
Can I use flavored cream cheese?
Absolutely! I sometimes use strawberry or chocolate cream cheese for a fun flavor variation—just adjust the sugar a little if the cream cheese is sweetened.
How long do the cookies stay fresh?
They stay fresh for about a week in the fridge, though they rarely last that long in my house!
Can I make the dough in advance?
Yes, I often prepare the dough and filling a day ahead, keep them in the fridge, and assemble the cookies when I’m ready to bake.
Conclusion
Every time I make these Cheesecake-Stuffed Chocolate Chip Cookies, they disappear faster than I expect. The combination of buttery dough, melty chocolate, and creamy cheesecake is simply irresistible. I love experimenting with flavors, but the classic version always hits the spot. Whether I bake them for family gatherings or just as a personal treat, these cookies never fail to impress.
They’re soft, gooey, and filled with a surprise that makes every bite memorable—a true dessert dream come true.
Cheesecake‑Stuffed Chocolate Chip Cookies wrap a soft, chewy chocolate chip cookie around a creamy cheesecake center to create a gooey, indulgent dessert that melts in your mouth.
Ingredients
2 cups all‑purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup granulated sugar
1 tablespoon vanilla extract
1 large egg
1 egg yolk
2 cups chocolate chips
8 oz cream cheese, softened
¼ cup granulated sugar (for filling)
1 teaspoon vanilla extract (for filling)
Instructions
Preheat oven to 325°F (165°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking soda, and salt.
In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Stir in vanilla, egg, and egg yolk.
Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in chocolate chips.
In a separate bowl, beat softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla until smooth.
To assemble, flatten about 2 tablespoons of cookie dough in your hand, place about 1 teaspoon of cheesecake filling in the center, and wrap with a smaller piece of dough. Seal edges and roll gently into a ball.
Place cookie balls spaced on the prepared baking sheets. Bake for 15–18 minutes, until edges are golden but centers still look slightly soft.
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If the cheesecake filling is too soft, chill it before assembling to help it stay in place.
Press dough edges firmly to prevent leaks.
Freeze assembled dough balls and bake from frozen, adding 1–2 minutes to bake time.
Use flavored cream cheese (e.g. strawberry) or swirl in jam for variation.
