Cheesecake Stuffed Chocolate Chip Cookies – The Ultimate Dessert Mashup
Okay, sweet tooths, prepare yourselves — because when two legends like cheesecake and chocolate chip cookies collide, something truly magical happens. These Cheesecake Stuffed Chocolate Chip Cookies are a bite-sized miracle: gooey chocolate chip cookie dough wrapped around a silky, creamy cheesecake center.
They’re rich, soft, and slightly chewy on the outside, with a dreamy surprise inside that melts in your mouth. Every bite feels like dessert heaven — part cookie, part cheesecake, and 100% irresistible.
💫 Why You’ll Love This Recipe
- Two desserts in one! – The creamy cheesecake center makes every bite extra decadent.
- Soft, chewy, and perfectly balanced.
- Freezer-friendly – You can prepare ahead and bake when cravings strike.
- Crowd-pleaser – Perfect for parties, bake sales, or whenever you want to impress.
- High-traffic dessert keyword combo: cheesecake, stuffed cookies, cream cheese dessert, chocolate chip cookies
Equipment
- Electric mixer or hand mixer
- Mixing bowls
- Parchment paper
- Baking sheets
- Measuring cups and spoons
- Spatula or cookie scoop
- Freezer-safe tray
Ingredients
For the Cheesecake Filling:
- 8 oz (1 block) cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the Chocolate Chip Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
1. Make the Cheesecake Filling
In a medium bowl, beat the cream cheese and sugar until smooth. Add the egg yolk and vanilla extract and mix until creamy.
Drop tablespoon-sized dollops of the filling onto a parchment-lined tray and freeze for 30 minutes, or until firm.
2. Prepare the Cookie Dough
In a large bowl, cream butter and sugars until fluffy (about 2–3 minutes).
Beat in eggs one at a time, then add vanilla.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually mix dry ingredients into the wet ingredients just until combined — don’t overmix.
Fold in the chocolate chips.
3. Assemble the Cookies
Preheat oven to 375°F (190°C) and line baking sheets with parchment.
Flatten 1½ to 2 tablespoons of cookie dough in your hand, place a frozen cheesecake dollop in the center, and wrap the dough around it completely.
Seal edges and roll into a smooth ball. Place 2 inches apart on the tray.
4. Bake & Cool
Bake 10–12 minutes, until golden at the edges and soft in the middle.
Cool 5 minutes on the baking sheet, then transfer to a wire rack.
Enjoy warm for gooey cheesecake centers, or let cool for a classic creamy texture.
Serving Suggestions
- Dust with powdered sugar for bakery-style flair.
- Serve warm with a scoop of vanilla ice cream.
- Dip in melted chocolate or caramel for extra indulgence.
- Perfect for holiday cookie boxes, bake sales, or family movie nights.
Pro Tips
- Freeze the cheesecake filling — this keeps it from melting too quickly.
- Chill the dough for 20–30 minutes if it’s too soft to handle.
- Use quality vanilla and real butter for the best flavor.
- Don’t overbake — the centers should still look soft when you remove them from the oven.
Storage
- Store at room temperature for 2 days or refrigerate for up to 5.
- Freeze baked cookies for up to 2 months. Warm in the microwave for 10–15 seconds before serving.
FAQ
Q: Can I make these ahead?
Yes! You can freeze the unbaked stuffed cookie dough balls for up to a month. Bake straight from frozen (add 1–2 minutes to bake time).
Q: Can I use mini chocolate chips?
Absolutely! They distribute more evenly throughout the dough.
Q: Can I make these gluten-free?
Use a certified gluten-free flour blend — results stay deliciously soft.
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
Equipment
Method
- Beat filling ingredients until smooth; freeze in spoonfuls 30 min.
- Cream butter and sugars; add eggs and vanilla.
- Mix in dry ingredients, then chocolate chips.
- Wrap dough around frozen cheesecake centers; form balls.
- Bake 10–12 min at 375°F until golden. Cool slightly before serving.
Notes