These Cheesecake Stuffed Chocolate Chip Cookies are a delicious upgrade from your everyday chocolate chip cookie. Each bite delivers the perfect combo of soft, fudgy cookie on the outside and a creamy, tangy cheesecake center on the inside. They’re rich, indulgent, and sure to impress—whether you’re baking for a party, gifting to a friend, or just treating yourself to something special.
Ingredients
Cheesecake Filling
4 oz cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Chocolate Chip Cookie Dough
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup chocolate chips
Instructions
In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth. Cover and refrigerate for at least 30 minutes to firm up
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and beat until combined
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips
To assemble the cookies, scoop 1–2 tablespoons of cookie dough and flatten it into a disc. Spoon 1 teaspoon of the chilled cheesecake filling onto the center, then cover with another flattened dough disc. Seal the edges tightly to enclose the filling
Place the cookies on a parchment-lined baking sheet about 2 inches apart
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and the centers look slightly soft
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
Notes
Chilling the cheesecake filling helps it stay firm while assembling and baking
Make sure to completely seal the edges of the dough to keep the filling inside during baking
These cookies taste amazing fresh, but they’re just as good the next day—store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5
FAQs
Can I freeze these cookies?
Yes! You can freeze the cookie dough balls before baking (just leave off the cheesecake filling if you want to keep things easy). Bake from frozen, adding 1–2 extra minutes to the bake time
Can I skip the cocoa powder?
You can! It’ll change the flavor and color slightly, but the cookies will still be delicious. Just increase the flour slightly to keep the dough balanced
How do I prevent them from spreading too much?
If your dough is very soft, pop it in the fridge for 15–20 minutes before assembling or baking. This helps the cookies hold their shape
Can I make them bigger or smaller?
Definitely. Just adjust the baking time accordingly—larger cookies may need an extra minute or two, while smaller ones may bake faster
Want to customize them? Try using white chocolate chips, adding a pinch of cinnamon, or mixing crushed graham crackers into the cheesecake filling for a cheesecake crust vibe!
PrintCheesecake Stuffed Chocolate Chip Cookies
These Cheesecake Stuffed Chocolate Chip Cookies are a delicious upgrade from your everyday chocolate chip cookie. Each bite delivers the perfect combo of soft, fudgy cookie on the outside and a creamy, tangy cheesecake center on the inside. They’re rich, indulgent, and sure to impress—whether you’re baking for a party, gifting to a friend, or just treating yourself to something special.
- Total Time: 1 hour 2 minutes
- Yield: 14 cookies
Ingredients
Cheesecake Filling
4 oz cream cheese, softened
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Chocolate Chip Cookie Dough
1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup chocolate chips
Instructions
In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth. Cover and refrigerate for at least 30 minutes to firm up
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and beat until combined
Slowly add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips
To assemble the cookies, scoop 1–2 tablespoons of cookie dough and flatten it into a disc. Spoon 1 teaspoon of the chilled cheesecake filling onto the center, then cover with another flattened dough disc. Seal the edges tightly to enclose the filling
Place the cookies on a parchment-lined baking sheet about 2 inches apart
Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set and the centers look slightly soft
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
Notes
Chilling the cheesecake filling helps it stay firm while assembling and baking
Make sure to completely seal the edges of the dough to keep the filling inside during baking
These cookies taste amazing fresh, but they’re just as good the next day—store them in an airtight container at room temperature for up to 2 days or in the fridge for up to 5