Cheesecake Stuffed Chocolate Chip Cookies
Delicious cookies with a soft, chewy exterior and a creamy cheesecake center, perfect for any occasion.
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.