If you have a sweet tooth that craves both the comforting warmth of freshly baked cookies and the creamy indulgence of cheesecake, this Cheesecake Stuffed Chocolate Chip Cookies Recipe is your ultimate dessert dream come true. Imagine biting into a soft, golden chocolate chip cookie that reveals a luscious, velvety cheesecake center melting perfectly into every mouthful. These cookies marry the best of two classic desserts, creating a delightful treat that’s as fun to make as it is to eat. Whether you’re baking for a special occasion or simply to brighten your day, this recipe will become an instant favorite.
Ingredients You’ll Need
These ingredients are simple yet essential, each bringing something special to the party—from the buttery richness of the cookie dough to the creamy tang of the cheesecake filling, every component plays a pivotal role in creating that perfect balance of flavor and texture.
- 1 cup unsalted butter, softened: Provides a rich, tender base for the cookies and helps achieve that perfect chewy texture.
- ¾ cup granulated sugar: Adds sweetness and contributes to the cookie’s delicate crunch.
- ¾ cup brown sugar: Brings moisture and a deep caramel flavor to the cookie dough.
- 2 large eggs: Bind the ingredients together, giving structure and moisture to the cookies.
- 2 teaspoons vanilla extract: Enhances the flavors and adds a warm, inviting aroma.
- 2 ½ cups all-purpose flour: The foundation of the cookie, providing structure and chewiness.
- 1 teaspoon baking soda: Helps the cookies rise and spread just enough for that classic shape.
- ½ teaspoon salt: Balances the sweetness and deepens the flavor profile.
- 2 cups semi-sweet chocolate chips: Adds melty pockets of chocolate throughout the cookie.
- 8 ounces cream cheese, softened: The star of the cheesecake filling, adding creamy tanginess.
- ¼ cup powdered sugar: Sweetens and smooths the cheesecake filling perfectly.
- ½ teaspoon vanilla extract (for filling): Infuses the cheesecake filling with subtle warmth and sweetness.
How to Make Cheesecake Stuffed Chocolate Chip Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating together the softened cream cheese, powdered sugar, and vanilla extract until you get a silky, smooth mixture. Scoop this into small teaspoon-sized balls and place them on a parchment-lined tray. Pop these into the freezer for about 30 minutes so they firm up nicely—this step is crucial to keep the cheesecake filling from melting into the cookie dough later.
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—this is what gives the cookies their tenderness and lift. Beat in the eggs and vanilla until fully combined. In a separate bowl, whisk the all-purpose flour, baking soda, and salt, then gradually mix these dry ingredients into the wet mixture. Finally, fold in the semi-sweet chocolate chips for that irresistible chocolate burst.
Step 3: Assemble the Stuffed Cookies
Scoop about two tablespoons of cookie dough and gently flatten it in your hand. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it and seal completely to encase the creamy filling. Repeat this with the remaining dough and cheesecake balls. Once you’ve formed all your stuffed cookie dough balls, chill them for 15 minutes to help maintain shape during baking.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookies about 2 inches apart to give them room to spread. Bake for 12 to 14 minutes, or until the edges are golden and the centers are set but still soft. After baking, let them cool on the baking sheet for 5 minutes before transferring to a wire rack so they can finish cooling without losing their gooey cream cheese center.
How to Serve Cheesecake Stuffed Chocolate Chip Cookies Recipe
Garnishes
Consider a light dusting of powdered sugar over the cookies for an elegant, snowy effect that complements the richness of the cheesecake filling. You could also drizzle melted chocolate or caramel on top for an extra indulgent twist. A sprinkle of crushed nuts like pecans or walnuts adds a delightful crunch contrast to the soft centers.
Side Dishes
These cookies shine on their own, but pairing them with a cold glass of milk or a cup of freshly brewed coffee really elevates the experience. For a sophisticated dessert spread, serve them alongside fresh berries or a simple vanilla ice cream to balance the sweetness.
Creative Ways to Present
For parties or gift-giving, stack the cookies in a clear jar tied with a ribbon for a charming homemade present. You can also create a cookie sandwich by placing a small scoop of vanilla ice cream between two cheesecake stuffed chocolate chip cookies, instantly turning them into a decadent ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Once your cookies have cooled completely, store them in an airtight container at room temperature. They will stay fresh and chewy for up to 3 days. If you want to extend their life, refrigeration can help preserve the cheesecake filling but let them come to room temperature before enjoying.
Freezing
You can freeze the cookie dough balls before baking, which is great for quick baking later on. Just wrap them tightly in plastic wrap and freeze for up to a month. Alternatively, fully baked cookies can be frozen in an airtight container for up to 2 months—just thaw at room temperature before serving.
Reheating
To warm your cookies without drying them out, microwave briefly in 10-second bursts or pop them into a preheated oven at 300°F for about 5 minutes. This method brings back that freshly baked softness and helps the cheesecake center to re-soften delightfully.
FAQs
Can I use reduced-fat cream cheese for the filling?
Yes, you can, but keep in mind that full-fat cream cheese provides the best texture and flavor for the cheesecake filling. Reduced-fat versions may result in a less creamy center.
Do I have to freeze the cheesecake filling before wrapping it in dough?
Freezing is highly recommended because it firms up the filling, making it easier to handle and preventing it from leaking during baking. If you skip this step, the filling may ooze out and alter the cookie’s texture.
Can these cookies be made gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup. Just make sure it contains xanthan gum or add it separately to keep the dough’s structure.
How long do these cookies keep their best quality?
These cookies are best enjoyed within 3 days of baking if stored at room temperature. The cream cheese filling is delicate and tastes freshest within this timeframe.
Can I double the recipe for a larger batch?
Definitely! This recipe scales up well. Just be sure to chill the dough balls adequately and leave enough space on your baking sheets to avoid cookie overcrowding and spreading.
Final Thoughts
There is something truly magical about the combination of creamy cheesecake tucked inside a soft chocolate chip cookie, and this Cheesecake Stuffed Chocolate Chip Cookies Recipe captures that magic beautifully. Whether you’re baking for family, friends, or simply to treat yourself, these cookies offer a delightful surprise with every bite. Give the recipe a try and watch how quickly these irresistible treats become a beloved staple in your dessert lineup. Happy baking!
Print
Cheesecake Stuffed Chocolate Chip Cookies Recipe
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of creamy cheesecake and classic chocolate chip cookies with these Cheesecake Stuffed Chocolate Chip Cookies. Soft, buttery cookie dough envelops a rich, tangy cheesecake filling, creating a perfect dessert treat that’s both decadent and satisfying.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop the mixture into small teaspoon-sized balls, place them on a parchment-lined plate or tray, and freeze for 30 minutes or until firm to prevent leaking during baking.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Beat in the eggs and vanilla extract, combining thoroughly. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually incorporate the dry ingredients into the wet mixture. Fold in the semi-sweet chocolate chips evenly throughout the dough.
- Assemble the Stuffed Cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Place one frozen cheesecake ball in the center of the dough and carefully wrap the dough around it, sealing completely to encase the filling. Repeat this process with the remaining dough and cheesecake filling. Once done, chill the stuffed dough balls for 15 minutes to help them hold shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the stuffed cookie dough balls on the sheet, spacing them about 2 inches apart to allow for spreading. Bake for 12 to 14 minutes, or until the edges are golden brown and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep the cheesecake filling frozen when stuffing the cookies to prevent leaking and maintain the shape of the filling during baking.
- You can prepare the cheesecake filling a day ahead and freeze it overnight for convenience.
- Make sure not to overbake to maintain a soft texture with melty cheesecake centers.
