Cheesecake Stuffed Chocolate Chip Cookies
These Cheesecake Stuffed Chocolate Chip Cookies blend two classic desserts. You’ve got soft, chewy chocolate chip cookies — one of my favorites — and there is the rich flavor of cheesecake stuffed all inside one cookie.
Cheesecake Stuffed Chocolate Chip Cookies
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With a base of buttery cookie dough sweetened with brown and granulated sugar, these cookies have just the right balance of sweetness. Adding a cream cheese stuffing makes them extra tender, giving each bite a melt-in-your-mouth texture that’s simply irresistible. I used cream cheese in my Christmas cake mix cookies, too, and I’m not sure I’ll not make cookies without cream cheese again. They are so good.
Another benefit with these cookies: they’re slightly crisp on the outside, but the stuffed inside stays soft, almost cake-like. So, basically, you’re getting the best of both cookie worlds. These are perfect to make for your holiday cookie exchange or, frankly, at any time of the year.
Ingredients Overview
Step-by-Step Instructions
Mix the ingredients for the cheesecake filling — cream cheese, sugar and vanilla extract — in a small bowl. Set it aside.
Place the softened butter and both sugars in a large bowl. Beat them with an electric mixer until light and airy.
Add the egg and mix to combine.
Stir in vanilla and mix again.
Add flour, baking soda and salt.
Use a spatula to integrate ingredients. The result will be a dense dough.
Incorporate chocolate chips.
Preheat the oven to 350 F and line your baking sheets with parchment paper. Scoop a tablespoon of cookie dough.
Use the back of another spoon to make some space to place the cheesecake filling.
Spoon in about one teaspoon of cheesecake filling per cookie.
Take another tablespoon of cookie dough, flatten it slightly and cover the cheesecake filling.
Gently press the edges of the cookies to seal them.
Repeat until all dough and cheesecake filling is gone.
Bake the cookies for 12-14 minutes or until the edges are golden brown. The top will be soft but hardens as it cools.
Notes on Cheesecake Stuffed Cookies
If you find the dough too sticky to work with, you can chill it in the refrigerator for one hour before you assemble the stuffed cookies and bake them.
Instead of using a tablespoon or regular spoon to make the cookies, you can always use a melon baller.
Out of vanilla extract? Consider these vanilla substitutes.
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
Cheesecake Filling
- 8 ounces cream cheese
- 3 tablespoons sugar
- 1 teaspoon vanilla extract
Chocolate Chip Cookie Dough
- 3/4 cup unsalted butter
- 2/3 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Mix the ingredients for the cheesecake filling — cream cheese, sugar and vanilla extract — in a small bowl. Set it aside.
- Place the softened butter and both sugars in a large bowl. Beat them with an electric mixer until light and airy.
- Add the egg and mix to combine.
- Stir in vanilla and mix again.
- Add flour, baking soda and salt. Use a spatula to integrate ingredients. The result will be a dense dough.
- Incorporate chocolate chips.
- Preheat the oven to 350 F.
- Line your baking sheets with parchment paper.
- Scoop a tablespoon of cookie dough.
- Use the back of another spoon to make some space to place the cheesecake filling.
- Spoon in about one teaspoon of cheesecake filling per cookie.
- Take another tablespoon of cookie dough, flatten it slightly and cover the cheesecake filling.
- Gently press the edges of the cookies to seal them.
- Repeat until all dough and cheesecake filling is gone.
- Bake the cookies for 12-14 minutes or until the edges are golden brown. The top will be soft but hardens as it cools.
Notes
Nutrition
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
Literally my new favorite cookie! I had to make a second batch because we ate them all! Thank you for sharing!