Introduction

These cheesecake stuffed chocolate chip cookies combine the creamy richness of cheesecake with the comforting classic chocolate chip cookie. Soft and gooey in the center, they offer a delightful twist on a beloved treat that’s perfect for any occasion.

The image shows a close-up of a stuffed cookie cut in half and stacked on a white plate. The cookie has three main layers: a golden-brown outer cookie with chocolate chips visible, a thick dark chocolate layer just inside the cookie, and a creamy white filling with a single chocolate chip embedded inside. In front of the plate, there are two chocolate chips placed on the white marbled surface. In the background, there are more whole stuffed cookies and a blurred glass of milk. The image gives a warm, cozy feel with soft natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Cream Cheese (Can use low-fat cream cheese for a lighter option.)
1/3 cup Powdered Sugar (Granulated sugar can be used but may alter texture.)
1 teaspoon Vanilla Extract (Use pure vanilla for the best flavor.)
1 cup Unsalted Butter (Can use margarine but it may affect flavor.)
3/4 cup Brown Sugar (Can replace half with granulated sugar for less moisture.)
1/2 cup Granulated Sugar (Coconut sugar can be used for a unique twist.)
1 large Egg (Flax egg can work for a vegan option.)
2 cups All-Purpose Flour (Gluten-free flour can serve as a substitute.)
1 teaspoon Baking Soda (Baking powder can be used in a pinch.)
1/2 teaspoon Salt (Can omit if salted butter is used.)
1 cup Chocolate Chips (Consider using white or dark chocolate chips.)

Instructions

Step 1: In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into small balls and freeze for 20–30 minutes to firm up.
Step 2: In a separate bowl, beat unsalted butter with brown sugar and granulated sugar until fluffy. Add egg and vanilla extract, mixing well.
Step 3: In another bowl, combine all-purpose flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.
Step 4: Stir in chocolate chips evenly throughout the dough.
Step 5: Cover the dough and chill in the refrigerator for 15–20 minutes to firm up.
Step 6: Take portions of chilled dough and flatten them in your hand. Place a frozen cheesecake ball in the center and wrap the dough completely around it, sealing well to form a ball.
Step 7: Preheat the oven to 350°F (175°C). Place the assembled cookies on a baking sheet and bake for 13–15 minutes until the edges turn golden brown.
Step 8: Allow cookies to cool slightly on the baking sheet before transferring them to a wire rack for complete cooling.

Tips & Variations

Freezing the cheesecake filling balls is essential to prevent the cream cheese from leaking during baking.
You can swap chocolate chips for chunks or different types of chocolate to vary the flavor.
For a vegan version, use flax eggs and plant-based cream cheese alternatives.
Chilling the cookie dough helps maintain shape and prevents spreading in the oven.

Storage

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm gently in a microwave for 10–15 seconds to restore softness without melting the cheesecake center.

How to Serve

A white plate holds a stack of two chocolate chip cookies cut in half to show their inside layers. Each cookie has a golden brown outer layer with chocolate chips baked in, followed by a thick dark chocolate layer right inside the cookie dough. The center is filled with a white creamy layer that has a soft and smooth texture with a single visible chocolate chip inside. Two dark chocolate chips sit on the plate in front of the cookies. In the background, there are more stacked whole chocolate chip cookies and a blurred glass of milk, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake balls several hours or even a day before. Keep them frozen until you’re ready to assemble the cookies for best results.

What if I don’t have cream cheese on hand?

Cream cheese is key for the signature filling, but you could try mascarpone or ricotta for a different texture, though it may change the flavor and consistency.