Name: Cheesecake-Stuffed Chocolate Chip Cookies
Prep time: 15 min
Cook time: PT-488061H4M39S
Total time: PT-488061H4M39S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, melted; 1 cup packed brown sugar; 1/2 cup granulated sugar; 1 tablespoon vanilla extract; 1 egg; 1 egg yolk; 2 cups chocolate chips; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 teaspoon vanilla extract

Jump to Recipe·Print Recipe

Cheesecake-Stuffed Chocolate Chip Cookies are the ultimate dessert mashup, combining the chewy, gooey goodness of chocolate chip cookies with the creamy richness of cheesecake. With a buttery cookie exterior and a surprise cheesecake center, these indulgent treats are guaranteed to wow family, friends, or anyone lucky enough to get a bite. Perfect warm from the oven or chilled for a creamy twist, these cookies are as fun to make as they are to eat.

Cheesecake-Stuffed Chocolate Chip Cookies

Why You’ll Love This Recipe

Two Desserts in One: Chocolate chip cookies meet cheesecake for an irresistible combo.
Soft and Gooey: The cookie dough stays chewy while the filling adds a creamy surprise.
Perfect for Any Occasion: Great for parties, holidays, or when you just want a decadent treat.
Easy to Customize: Swap the chips or add flavored fillings for endless variations.
Make Ahead Friendly: Dough and filled cookie balls freeze beautifully for quick baking later.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookie Dough
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups chocolate chips

For the Cheesecake Filling
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract

Directions

Preheat Oven: Preheat oven to 325°F (165°C). Line baking sheets with parchment paper or silicone mats.
Make the Cookie Dough:
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, mix melted butter with both sugars until smooth.
- Beat in vanilla, egg, and egg yolk until fully combined.
- Gradually stir in dry ingredients, mixing just until incorporated.
- Fold in chocolate chips.
Prepare Cheesecake Filling:
- In a small bowl, beat softened cream cheese, sugar, and vanilla until smooth.
- Chill briefly if too soft to handle.
Assemble Cookies:
- Scoop 2 tablespoons of cookie dough and flatten into a round in your palm.
- Place 1 teaspoon of cheesecake filling in the center.
- Cover with a smaller piece of dough, sealing edges completely.
- Roll gently into a ball and place on baking sheet, spacing 2 inches apart.
Bake:
- Bake for 15–18 minutes, until edges are lightly golden but centers still look soft.
- Allow to cool on the sheet for 5 minutes, then transfer to a wire rack.
Serve:
Enjoy warm for melty cheesecake centers, or chill for a firmer, creamy bite.

Servings and timing

Servings: About 20 cookies
Prep Time: 15 minutes
Cook Time: 15–18 minutes
Total Time: 30–35 minutes

Variations

White Chocolate Twist: Swap chocolate chips for white chocolate chips.
Festive Flavor: Add crushed candy canes to the dough for a holiday spin.
Peanut Butter Filling: Blend a spoonful of peanut butter into the cheesecake mixture.
Stuffed Surprise: Add a raspberry or piece of caramel with the cheesecake filling.
Mini Version: Make smaller cookies for bite-sized treats.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 1 week.
Reheat in the microwave for 10–15 seconds for a warm, gooey texture.
Freeze unbaked cookie balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to baking time.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can refrigerate the dough for up to 48 hours or freeze it for longer storage.

Do I need to chill the dough before baking?

If the dough is sticky, chilling for 30 minutes makes it easier to handle and shape.

Can I use a stand mixer for the filling and dough?

Yes, it makes mixing faster, but a hand mixer or whisk also works.

What cream cheese is best?

Full-fat cream cheese works best for a rich and creamy filling.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free all-purpose flour substitute.

How do I know when the cookies are done?

Edges should be lightly golden while the centers remain soft. They’ll firm up as they cool.

Can I double the filling for extra cheesecake flavor?

Yes, just add a slightly larger scoop inside each cookie, but be sure to seal well.

Do these cookies spread a lot while baking?

Not too much—make sure they’re spaced 2 inches apart on the sheet.

Can I make mini cookies?

Yes, just use smaller portions of dough and filling, and reduce baking time by a few minutes.

Are these better warm or cold?

Both! Warm for gooey cheesecake centers, chilled for a firmer, creamy bite.

Conclusion

Cheesecake-Stuffed Chocolate Chip Cookies are the ultimate dessert upgrade, bringing together two classics in one indulgent bite. With gooey chocolate, buttery cookie dough, and a luscious cheesecake surprise inside, these cookies are perfect for celebrations or simply treating yourself. Bake a batch today and enjoy the best of both worlds!