Cheesecake Stuffed Chocolate Chip Cookies Recipe
If you’re looking for the ultimate mash-up dessert that combines two iconic treats, Cheesecake Stuffed Chocolate Chip Cookies will absolutely blow your mind! These decadent cookies feature gooey chocolate chip dough wrapped lovingly around a creamy pocket of cheesecake filling, delivering everything you adore about both desserts in every single bite. Whether you’re baking for a holiday, a party, or just treating yourself, this recipe makes the kind of cookies friends beg you to bring again and again.
Ingredients You’ll Need
You won’t believe how a few simple ingredients come together to create such a show-stopping cookie. Each element works its magic—crisp edges, chewy middles, melty chocolate, and that dreamy cheesecake core.
- All-purpose flour: Gives these cookies their structure, providing that classic chewy bite.
- Baking soda: Just the right amount for lift and a soft cookie center—you don’t want a flat cookie here!
- Salt: Rounds out the sweetness and bumps up all the flavors inside and out.
- Unsalted butter (softened): Makes the cookies rich and gives that perfect golden color.
- Packed brown sugar: Adds depth and a hint of caramel flavor, ensuring a chewy texture.
- Granulated sugar: Sweetens the dough and goes into the cheesecake filling for tons of flavor throughout.
- Large eggs: Bind the dough, giving your cookies moisture and a bit of fluff.
- Vanilla extract: Brings a warm, comforting aroma and rounds out the sweet notes in both the dough and the creamy center.
- Semisweet chocolate chips: Every bite gets a melty chocolate surprise—don’t skimp on these!
- Cream cheese (softened): The secret to that irresistible, tangy filling; make sure it’s really soft so it whips up smooth.
How to Make Cheesecake Stuffed Chocolate Chip Cookies
Step 1: Prep the Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper—trust me, you’ll thank yourself later during clean-up, and your cookies won’t stick!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, and salt. Mixing these first ensures an even rise and prevents any salty surprises in your finished Cheesecake Stuffed Chocolate Chip Cookies.
Step 3: Cream the Butter and Sugars
Grab a large mixing bowl and beat the softened unsalted butter with the brown sugar and 1/2 cup granulated sugar until light and fluffy. This step adds air and sets the stage for a tender, bakery-worthy cookie.
Step 4: Add Eggs and Vanilla
To the butter-sugar mixture, add your eggs and 2 teaspoons vanilla extract. Beat until everything’s silky smooth—you’re building the rich, luscious base for your cookies here.
Step 5: Combine and Fold in Chocolate Chips
Gradually add the dry ingredients to the wet mixture, mixing until just combined (don’t overdo it!). Then, fold in those generous 2 cups of semisweet chocolate chips. You want big pockets of chocolate in every bite.
Step 6: Prepare the Cheesecake Filling
In a separate small bowl, beat the cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until creamy and smooth. This tangy layer is what takes your Cheesecake Stuffed Chocolate Chip Cookies to epic status!
Step 7: Assemble the Cookies
Scoop a tablespoon of cookie dough and flatten it slightly in your hand. Place about 1 teaspoon of the cream cheese mixture into the center. Top with another tablespoon of dough, enclosing the filling, and pinch the edges to seal well. This little package is your delicious secret!
Step 8: Bake to Perfection
Arrange the cookies on your prepared sheets, leaving about 2 inches between each one (they spread!). Bake for 12 to 14 minutes, until the edges are just golden and the centers are still soft. Let them cool on the sheets 5 minutes before transferring to a wire rack—if you can wait that long!
How to Serve Cheesecake Stuffed Chocolate Chip Cookies
Garnishes
Dress up your Cheesecake Stuffed Chocolate Chip Cookies with a dusting of powdered sugar, a drizzle of melted chocolate, or even a handful of chopped nuts. Each addition not only looks pretty but brings out new textures and flavors.
Side Dishes
These cookies are pretty much a dessert all on their own, but a scoop of vanilla ice cream on the side turns them into an extravagant sundae. Pair them with cold milk, rich coffee, or even a fruity tea for a sweet treat that feels extra special.
Creative Ways to Present
Pile cookies high on a cake stand for a stunning centerpiece, wrap them individually as decadent gifts, or sandwich them with a scoop of ice cream for a next-level ice cream sandwich. However you serve them, Cheesecake Stuffed Chocolate Chip Cookies always steal the show!
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container in the refrigerator for up to five days. Chilling them actually firms up the cheesecake center, making every cold bite creamy and delightful.
Freezing
Want to savor your cookies even longer? Freeze baked (completely cooled) cookies in a single layer, then transfer to a zip-top bag or airtight container for up to three months. You can also freeze the stuffed, unbaked dough balls for future fresh-baked treats!
Reheating
To enjoy that warm, gooey magic again, pop a cookie in the microwave for about 10 to 15 seconds. The chocolate gets melty, and the cheesecake center turns lush and soft—just like they’re fresh from the oven.
FAQs
Can I use other types of chocolate chips?
Absolutely! Feel free to swap in dark, milk, or even white chocolate chips if you want to customize the flavor profile of your Cheesecake Stuffed Chocolate Chip Cookies.
Do the cookies need to be refrigerated?
Yes, because of the cream cheese center, it’s best to store these cookies in the fridge. They taste wonderful chilled, or you can bring them to room temperature if you prefer.
How do I prevent the cheesecake filling from leaking out?
Make sure to really seal the edges of the dough around the cheesecake filling before baking. Pinch and smooth the dough so you don’t see any of the cream cheese peeking through.
Can I make the dough in advance?
Definitely! You can prepare the cookie dough and cream cheese filling ahead of time. Store them separately in the refrigerator for up to 2 days before assembling and baking.
What’s the best way to get a gooey center?
For an extra gooey bite, slightly underbake the cookies and enjoy them while still gently warm. The cheesecake filling will be extra creamy, and the chocolate chips will melt beautifully!
Final Thoughts
If you’re ready to win hearts at any gathering or simply want to treat yourself to the best of both worlds, you have to bake these Cheesecake Stuffed Chocolate Chip Cookies. Their gooey centers, melty chocolate chips, and heavenly hint of cheesecake are downright irresistible. Give them a try, and don’t be surprised if everyone asks for the recipe!
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Cheesecake Stuffed Chocolate Chip Cookies Recipe
- Total Time: 34 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert mashup with these Cheesecake Stuffed Chocolate Chip Cookies. A soft and chewy chocolate chip cookie envelopes a creamy cheesecake center, creating a decadent treat that will satisfy any sweet tooth.
Ingredients
Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Cream Butter and Sugars: In a large mixing bowl, beat the butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Add Wet Ingredients: Add the eggs and 2 teaspoons vanilla extract, mixing until smooth.
- Combine Dough: Gradually add the dry ingredients and mix until just combined. Stir in the chocolate chips.
- Prepare Filling: In a separate bowl, beat the cream cheese, 1/4 cup sugar, and 1 teaspoon vanilla extract until smooth.
- Assemble Cookies: Scoop a tablespoon of cookie dough, flatten it slightly, place 1 teaspoon of the cream cheese mixture in the center, cover with another tablespoon of dough, and seal the edges.
- Bake: Place on baking sheets, bake for 12–14 minutes until edges are golden but centers are still soft.
- Cool: Let cool on sheets for 5 minutes before transferring to a wire rack.
Notes
- For extra richness, chill the cookie dough for 30 minutes before baking.
- Store cookies in an airtight container in the refrigerator for up to 5 days. Enjoy chilled or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 20 g
- Sodium: 140 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg
