Cheesecake Stuffed Chocolate Chip Cookies

Cheesecake Stuffed Chocolate Chip Cookies are a delicious treat that combines two favorites: cookies and cheesecake! These cookies have a soft, chewy exterior and a creamy cheesecake center that will wow anyone who tries them. Perfect for family gatherings or a cozy night at home, these cookies are sure to be a hit!

Why Make This Recipe

You should make these Cheesecake Stuffed Chocolate Chip Cookies because they are easy to prepare and satisfy your sweet tooth. They are great for sharing with family and friends, making any occasion feel special. Plus, who can resist the combination of chocolate chips and rich cheesecake?

How to Make Cheesecake Stuffed Chocolate Chip Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips
• 8 oz cream cheese, softened
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Directions:

1. In a medium bowl, beat the cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla until smooth. Scoop small spoonfuls onto parchment paper and freeze for at least 1 hour.
2. In a large bowl, cream together the softened butter, brown sugar, and remaining granulated sugar until fluffy. Add the eggs and 2 teaspoons vanilla, and beat until combined.
3. Mix in the flour, baking soda, and salt. Fold in the chocolate chips. Chill the dough for 30 minutes.
4. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
5. Scoop a large ball of cookie dough, flatten it, place a frozen cheesecake ball in the center, and wrap the dough around it to seal.
6. Place the cookies on the baking sheet, spaced about 2 inches apart. Bake for 13–15 minutes, or until the edges are golden brown.
7. Cool on the sheet for 10 minutes before transferring to a wire rack. Serve warm or chilled!

How to Serve Cheesecake Stuffed Chocolate Chip Cookies

These cookies are best served warm, so the cheesecake center is nice and gooey. You can add a scoop of ice cream on the side for an extra delicious treat. They also make a fantastic dessert for gatherings or a cozy movie night!

How to Store Cheesecake Stuffed Chocolate Chip Cookies

Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to a month. Just make sure to let them cool completely before putting them in the container.

Tips to Make Cheesecake Stuffed Chocolate Chip Cookies

• Ensure the cream cheese is very soft before mixing, as this helps make a smoother filling.
• Freezing the cheesecake balls is crucial to prevent them from melting during baking.
• Don’t skip chilling the dough; it helps the cookies hold their shape.

Variation

You can try adding different flavors to the cheesecake filling, like a sprinkle of lemon zest or a bit of cocoa powder for a chocolate cheesecake center. You can also play around with different types of chocolate chips, like white chocolate or milk chocolate.

FAQs

Q1: Can I use a different type of cheese for the filling?
A1: Yes! You could try using mascarpone cheese for a different flavor, but cream cheese works best for the classic taste.

Q2: How do I make these cookies gluten-free?
A2: You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

Q3: Can these cookies be made in advance?
A3: Absolutely! You can prepare the dough in advance and keep it stored in the fridge for up to 2 days, or freeze the unbaked cookies for later.

Cheesecake Stuffed Chocolate Chip Cookies

Delicious cookies with a soft, chewy exterior and a creamy cheesecake center, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 15 minutes mins

Total Time 55 minutes mins

Course Dessert, Snack

Cuisine American

Servings 12 cookies

Calories 250 kcal

Ingredients

  

For the cheesecake filling

• 8 oz cream cheese, softened Ensure it is very soft for a smooth filling
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

For the cookie dough

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar Remaining sugar
• 2 large eggs
• 2 teaspoons vanilla extract For the cookie dough
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

Instructions

 

Prepare the cheesecake filling

• In a medium bowl, beat the cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla until smooth.
• Scoop small spoonfuls onto parchment paper and freeze for at least 1 hour.

Make the cookie dough

• In a large bowl, cream together the softened butter, brown sugar, and remaining granulated sugar until fluffy.
• Add the eggs and 2 teaspoons vanilla, and beat until combined.
• Mix in the flour, baking soda, and salt.
• Fold in the chocolate chips.
• Chill the dough for 30 minutes.

Bake the cookies

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• Scoop a large ball of cookie dough, flatten it, place a frozen cheesecake ball in the center, and wrap the dough around it to seal.
• Place the cookies on the baking sheet, spaced about 2 inches apart.
• Bake for 13–15 minutes, or until the edges are golden brown.
• Cool on the sheet for 10 minutes before transferring to a wire rack.
• Serve warm or chilled!

Notes

These cookies are best served warm, so the cheesecake center is nice and gooey. You can add a scoop of ice cream on the side for an extra delicious treat. Store any leftover cookies in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to a month. Ensure the cream cheese is very soft before mixing for a smoother filling, and freezing the cheesecake balls is crucial to prevent them from melting during baking.

Keyword Baking, Cheesecake Cookies, Chocolate Chip Cookies, Cookies, Dessert Recipes