Short Description

Indulge in a decadent twist on the classic chocolate chip cookie. These soft, golden cookies house a surprise creamy cheesecake center that melts in your mouth. Whether for a special occasion or everyday treat, they offer a perfect blend of cookie crunch and cheesecake smoothness.

Why You’ll Love This Recipe

Combines the comforting warmth of freshly baked cookies with the rich creaminess of cheesecake.
Simple to assemble using everyday pantry ingredients.
Versatile and crowd-pleasing—ideal for parties, bake sales, or an indulgent snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Semi-sweet chocolate chips
Cream cheese, softened
Powdered sugar
Large egg
Baking soda
Vanilla extract
Unsalted butter, softened
Brown sugar, packed
Salt

Directions

Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop out small teaspoon-sized portions, place them on a lined baking sheet, and freeze for about 30 minutes until firm.
Make the Cookie Dough: In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream the butter with brown sugar and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
Gradually stir the dry mixture into the wet until just combined. Fold in the chocolate chips gently.
Assemble the Cookies: Flatten about a tablespoon of dough in your palm. Place a frozen cheesecake ball in the center, then cover it with another flattened dough piece. Seal the edges completely.
Bake: Preheat the oven to 350 °F (175 °C). Place cookie balls on a lined baking sheet, spaced apart. Bake for 10–12 minutes, or until edges are golden.
Cool & Serve: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for a gooey cheesecake interior or at room temperature.

Servings and Timing

Yield: Approximately 24 cookies
Preparation Time: 30 minutes (including freezing the filling)
Baking Time: 10–12 minutes per batch
Total Time: About 45–50 minutes

Variations

Fruit-Infused Filling: Fold a teaspoon of raspberry or strawberry jam into the cheesecake filling before freezing.
Flavored Chips: Replace semi-sweet chips with white chocolate or milk chocolate chips for a sweeter twist.
Nutty Crunch: Roll the stuffed dough balls in finely chopped nuts (e.g., pecans or walnuts) before baking.
Mini Cookies: Use smaller portions of dough and filling to create bite-sized treats—reduce bake time by 2–3 minutes.

Storage/Reheating

Storage: Keep cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months.
Reheating: Warm cookies in the oven at 300 °F (150 °C) for 5–7 minutes, or microwave individually in 10-second intervals until center is soft.

FAQs

1. Can I use low-fat cream cheese?

Yes. Low-fat cream cheese works, though the texture may be slightly less rich. Ensure it’s well softened before mixing.

2. How can I prevent leakage of the cheesecake filling during baking?

Make sure the edges are sealed well around the filling. Chilling the assembled cookies for 10 minutes before baking also helps maintain shape.

3. Can I make the filling ahead of time?

Absolutely. Prepare and freeze filling balls up to 1 day in advance and store them in a sealed container until ready to bake.

4. Do I need to chill the dough before assembling?

Not necessary; the dough should be easy to handle at room temperature—but ensure the cheesecake centers are fully frozen.

5. What if I don’t have powdered sugar?

You can substitute an equal amount of granulated sugar, though powdered sugar yields a smoother cheesecake texture.

6. Can I bake at a different temperature?

350 °F (175 °C) is ideal for even baking. Any adjustments may affect texture—reduce time if increasing temp, and increase if lowering.

7. Can I use dark brown sugar instead of light brown sugar?

Yes. Dark brown sugar will add deeper molasses flavor, which complements the chocolate and cheesecake.

8. Are these freezer-friendly after baking?

Yes, fully cooled baked cookies can be frozen for up to 3 months. Thaw at room temperature or warm as desired.

9. How do I know when the cookies are done?

They’re done when the edges turn golden brown while the centers remain slightly soft. They will firm up as they cool.

10. Can I use gluten-free flour?

Yes. Use a 1:1 gluten-free baking flour blend for best results. Texture may vary slightly depending on blend.

Conclusion

These cheesecake stuffed chocolate chip cookies elevate a familiar favorite into a show-stopping treat. With a rich, creamy heart and chocolate-studded cookie exterior, they’re a guaranteed crowd-pleaser. Simple to prepare and endlessly adaptable, you’ll find yourself baking them again and again.

Cheesecake Stuffed Chocolate Chip Cookies

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Author: Douaa
Total Time: 45 minutes
Yield: About 12-14 cookies
Diet: Vegetarian

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Description

Indulge in the ultimate dessert fusion with Cheesecake Stuffed Chocolate Chip Cookies! These irresistible cookies combine rich, gooey chocolate chip dough with a surprise creamy cheesecake center. Perfect for parties, holidays, or sweet cravings, this recipe is a must-try for cheesecake and cookie lovers alike.

Instructions

Prepare Cheesecake Filling: Beat cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth. Scoop teaspoon-sized balls onto a lined tray and freeze for 30 minutes.
Make Cookie Dough: Mix flour, baking soda, and salt. In another bowl, cream butter, brown sugar, and granulated sugar. Add egg and remaining vanilla extract; mix until smooth.
Combine: Slowly add dry mix to wet mix. Fold in chocolate chips.
Assemble Cookies: Flatten 1 tbsp of dough, place a frozen cheesecake ball in the center, and seal with another dough piece.
Bake: Preheat oven to 350°F (175°C). Bake cookies on a lined sheet for 10–12 minutes until edges are golden.
Cool & Serve: Let cookies cool on the sheet before transferring to a rack. Enjoy warm or at room temperature!

Notes

Freezing the cheesecake centers helps them hold their shape during baking.
For extra decadence, use a mix of dark and milk chocolate chips.
Store leftovers in an airtight container in the fridge for up to 5 days.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American