These chocolate chip cheesecake cookies combine gooey chocolate chip cookies with a creamy, tangy cheesecake center for the ultimate craveable treat!
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Cheesecake Stuffed Chocolate Chip Cookies
We’re no strangers to cheesecake stuffed cookies around here, but this time we’re stuffing soft and chewy chocolate chip cookies with that sweet, creamy cheesecake filling. Every bite gets a surprise filling inside!
Why You’ll Love This Recipe
- It combines two classic desserts into one fabulous cookie!
- Made from scratch using simple ingredients.
How to Make Chocolate Chip Cheesecake Cookies
In a small bowl, use an electric mixer to combine cream cheese, sugar, and vanilla until light and fluffy.
Use a small cookie scoop to scoop out about 1-1/2 tablespoons of filling and arrange them on a cookie sheet. Press gently down on each one to flatten and then freeze for about 20 minutes.
Next, in a large bowl cream butter, sugars, eggs, and vanilla. Add flour, baking soda, salt, and cornstarch then mix on low. Add a Tablespoon or two of flour if the dough is sticky.
Use a medium cookie scoop to scoop the cookie dough into 24 balls on the baking sheet. Flatten them slightly and then lay a cheesecake disc on top.
Place another cookie dough on top and mold the dough so that the cheesecake filling is completely covered. Chill for 30 minutes.
Bake 6 cookies at a time on a baking sheet at 350°F for 10-12 minutes. Let cookies rest on the pan for 10 minutes before moving them to a wire rack.
Recipe Tips
- Start with all your ingredients at room temperature for even baking.
- Use an electric mixer or a stand mixer for easy whipping.
- Don’t forget to chill the cookie dough to prevent excessive spread.
- I prefer to use semi-sweet chocolate chips, but you could make these with either milk chocolate or dark chocolate.
More chocolate chip cookie recipes to try include mini chocolate chip cookies, chocolate chip pudding cookies and triple chocolate chip cookies.
More Chocolate Chip Cookie Recipes
Chocolate Chip Cheesecake Cookies
Video
Ingredients
Cookies
- 1 cups unsalted butter , barely softened
- 1 cups light brown sugar , packed
- 1 cups granulated sugar
- 2 large eggs , cold
- 1 Tablespoon vanilla extract
- 3 ¼ cups all-purpose flour , spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¾ teaspoon fine sea salt , or 1 teaspoon kosher
- 1 cup chocolate chips , I prefer semi-sweet
Cheesecake Filling
- 8 ounces cream cheese , cold
- ¼ cup granulated sugar
- 1 teaspoon vanilla
Instructions
- Make cheesecake filling: In a small mixing bowl, combine 8 ounces cream cheese, 1/4 cup sugar and 1 teaspoon vanilla. Using a hand mixer, mix for about 2 minutes or until it's light and fluffy.
- Freeze cheesecake filling: Using a small cookie scoop (1 to 1 1/2 Tablespoons,) scoop the filling into 12 balls on a parchment paper lined cookie sheet. Gently press down on each ball to flatten the cheesecake scoop. Place the cheesecake discs in the freezer for about 20 minutes.
- Prepare and preheat: Meanwhile, preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Cream wet ingredients: In a large bowl, using a mixer, cream together the 1 cup butter,1 cup sugar and 1 cup brown sugar for 1 minute. Add the 2 eggs and 1 Tablespoon vanilla and beat just until combined.
- Add dry ingredients: Add the 3 cups flour, 1 teaspoon baking soda, 3/4 teaspoon salt and 1 teaspoon cornstarch and mix on low. If the dough is too sticky add an extra Tablespoon or two of flour.
- Form cookies around cream cheese: Using a medium cookie scoop (about 2 Tablespoons), scoop the cookie dough into 24 balls on the baking sheet. Slightly flatten each and lay a cheesecake disc on 12 balls. Place another cookie dough on top, and mold around the cheesecake so it's covered completely. Chill in fridge for 30 minutes.
- Bake and cool: Put 6 cookies on each cookie sheet and bake for 10 – 12 minutes. Allow cookies to set on pan for 10 minutes before moving to colling rack.
Last step: Please leave a comment and rating after you make the recipe.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Variations
The best thing about stuffed chocolate chip cookies (other than eating them), is that you can get creative with what you stuff them with!
Make it a chocolate cream cheese mixture for a different filling flavor. Stick a Rolo in it like I do my Rolo cookies, or add peanut butter to the cream cheese mixture for a similar flavor profile as my peanut butter stuffed chocolate cookies.
Nutella cheesecake could work, but so would adding your favorite fruit jam to the cream cheese mixture!
Recipe FAQs
They don’t! You can keep these covered in an airtight container at room temperature for up to 3 days, although eating them chilled is delicious, too!
You can. Either flash freeze them before placing them in a freezer bag so they don’t freeze stuck together, or layer them with parchment paper. Keep them frozen for up to 3 months and then thaw as many as you like when you’re ready to eat them.
