Print

Cheesecake Stuffed Chocolate Chip Cookies

Close-up of chocolate chip cheesecake cookies sandwich cut in half, showing creamy filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these rich chocolate chip cheesecake cookies that combine a soft, tangy cream cheese center with a classic chocolate chip cookie. This easy recipe yields soft and tangy cookies perfect for any gathering.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake filling)
  • 1 large egg yolk (for cheesecake filling)
  • 1/2 teaspoon vanilla extract (for cheesecake filling)

Instructions

  1. Prepare the cheesecake filling: In a small bowl, beat the 8 ounces of softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside.
  2. Prepare the cookie dough: In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the 2 eggs one at a time, then mix in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  4. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cheesecake filling in the center. Gently wrap the cookie dough around the filling, sealing it completely to form a ball.
  5. Place the dough balls on baking sheets lined with parchment paper, leaving space between them.
  6. Bake at 350 degrees Fahrenheit for 10 to 12 minutes, or until the edges are set and slightly golden. The center may look slightly soft.
  7. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, make sure your cream cheese for the filling is fully softened.
  • Chill the cheesecake filling briefly if it becomes too soft while you are assembling the cookies.
  • You can make the cheesecake filling ahead of time and store it in the refrigerator for up to two days.

Nutrition

Find it online: https://daisyrecipe.com/chocolate-chip-cheesecake-cookies/