Description
These Cheesecake-Stuffed Chocolate Chip Cookies combine the creamy richness of cheesecake with the warm, chewy texture of classic chocolate chip cookies. Each cookie features a luscious cheesecake filling encased in a perfectly baked cookie, delivering a decadent flavor and delightful texture contrast that’s perfect for gatherings or personal indulgence.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 2 tbsp sour cream or heavy cream
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
Instructions
- Prepare the cheesecake filling: In a mixing bowl, beat softened cream cheese until smooth and fluffy. Add powdered sugar and sour cream or heavy cream, then whip until creamy and well combined. Set aside to chill while you prepare the cookie dough.
- Make the cookie dough: In another large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until mixed well. Gradually add the flour, baking soda, and salt, stirring gently until just combined. Fold in the mini chocolate chips evenly throughout the dough.
- Assemble the stuffed cookies: Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly in your palm. Place about a teaspoon of the cheesecake filling in the center, then top with another flattened scoop of cookie dough. Gently press the edges together to seal the filling completely inside, shaping it into a ball.
- Bake the cookies: Preheat your oven to 350°F (175°C). Arrange the stuffed cookie balls on a parchment-lined baking sheet, spacing them at least two inches apart. Bake for 12–15 minutes, or until the edges are golden but the centers still look soft. Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough and filling: Cold dough is easier to handle and helps cookies maintain their shape during baking.
- Seal the filling well: Make sure to press dough edges firmly together to prevent the cheesecake from leaking while baking.
- Use mini chocolate chips: They melt just right without overpowering the delicate cheesecake center.
- Watch the baking time: Slightly underbaking ensures soft, gooey centers instead of dry cookies.
- Store leftovers properly: Keep cookies airtight to preserve the creamy texture inside.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: cheesecake stuffed cookies, chocolate chip cookies, creamy filling, dessert recipe, baked cookies, comfort food
