Perfectly soft and chewy cookies with a fun surprise! These Cheesecake Stuffed Cookies combine two incredible desserts into one treat. They’re easy to make and I’ll walk you step-by-step through the process in my how-to video!
Chocolate Chip Cookies with A Twist
I originally shared this decadent recipe for cheesecake stuffed cookies over four years ago and thought it was about time for a refresh. While the recipe is largely the same (just a few minor tweaks to streamline the process), the photos are new and there’s a brand new video in the recipe card as well.
I still love this recipe today just as much as I did four years ago and I’m pretty excited to be resurfacing it today. Make sure to let me know what you think in the comments!
What You Need for Cheesecake Stuffed Cookies
The ingredients needed here are all fairly typical for chocolate chip cookies, with the obvious exception of the cheesecake filling. I just want to touch on a few of them that you might have questions about:
- Cream cheese. Only use brick-style, full-fat cream cheese. Do not use the spreadable kind that’s sold in tubs or low-fat cream cheese, as it’s too thin.
- Sugar. You need three different kinds of sugar for this recipe (we don’t mess around here at Sugar Spun Run). Powdered (“confectioner’s”) sugar for the filling and then a blend of granulated and brown sugar for the cookie dough.
- Cornstarch. I use this in many of my cookie recipes. Here it serves two important functions: 1) to keep the cookies nice and soft 2) to also keep them sturdy and from spreading too much in the oven and releasing that cheesecake goodness all over your baking sheet.
- Flour. I have only tested this recipe with all-purpose flour and that is what I recommend for these cheesecake stuffed cookies.
This is just an overview of a few of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Cheesecake Stuffed Cookies
- First make your cheesecake filling. Cream together the ingredients until combined and then dollop onto a wax paper lined baking sheet. This will be your filling! Freeze this while you prepare your cookie dough.
- Prepare your cookie dough according to recipe instructions. It’s easy, a basic chocolate chip cookie dough only designed to be a bit sturdier to keep the filling from escaping.
- Roll your dough into balls and make an indent with your thumbprint all the way into the center of the cookie dough.
- Grab your cheesecake filling from the freezer. It should be frozen pretty solid by now, but work quickly as it thaws fast! Press a frozen dollop right into the center of your cookie then close the cookie dough around it so it’s completely sealed into the center of the cookie.
- To help keep the cookies from spreading in the oven, I like to return them to the freezer for 15 minutes before I bake them.
- The cookies will be very fragile while they’re still warm, let them cool completely on the baking sheet before removing and enjoying.
Tip: If your cookie dough is too sticky to handle, pop it in the fridge for 15-30 minutes before attempting to roll and fill.
Frequently Asked Questions
Yes, or let me direct you to some of my existing stuffed cookie recipes: Nutella Stuffed Cookies
Oreo Stuffed Cookies
Reese’s Stuffed Cookies
Funfetti Stuffed Cookies
Peanut Butter Stuffed Chocolate Cookies
The cookies may be stored at room temperature in an airtight container for up to 5 days. Because of the amount of sugar we’ve added to the cheesecake filling, refrigeration isn’t necessary, but I honestly prefer these cookies cold (cheesecake should be cold after all, right?!). If you opt to refrigerate them, you should still store in an airtight container and enjoy within 10 days.
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Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Cheesecake Stuffed Chocolate Chip Cookies
- 8 oz cream cheese, softened (226g)
- 3/4 cup powdered sugar (95g)
- 1/2 teaspoon vanilla extract (5ml)
- 1 cup unsalted butter softened(226g)
- 1 cup brown sugar firmly packed (200g)
- ½ cup sugar (100g)
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract (5ml)
- 3 cups all-purpose flour (380g)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips (170g)
- 1/3 cup mini chocolate chips (60g) (or substitute additional regular chocolate chips)
- Prepare cheesecake filling first by combining softened cream cheese, powdered sugar, and vanilla extract and stirring until smooth and combined.
- Drop by 1 Tablespoon-sized scoops onto a wax paper lined plate or baking sheet and transfer to the freezer to chill while you prepare your cookie dough.
Chocolate Chip Cookie Dough
- In a large bowl using an electric mixer (or using a stand mixer), beat together butter and sugars until creamy and well-combined.
- Add eggs and vanilla. Stir well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually stir dry ingredients into the butter mixture until completely combined.
- Stir in chocolate chips.
- Scoop 3 Tablespoons of cookie dough and form the dough into a ball by gently rolling it between your palms. Make a crater in the center of the dough with your thumb (if the dough is too sticky to manage, place it in the refrigerator for 15-30 minutes before proceeding).
- Remove a single scoop of cheesecake mixture from your freezer and gently press it into the crater you just created (see photo in post or video for visual, if needed). Form the dough into a ball around the cheesecake, concealing the cheesecake filling in the center of the cookie. Make sure there are no cracks and no filling is visible (you just want to make sure the filling can't "escape" you can add a bit more dough, if needed!).
- Place cookie dough on a wax paper lined plate and chill in the freezer for 15 minutes (this will keep it from spreading). Meanwhile, preheat oven to 375F (190C).
- After dough has chilled and oven has preheated, place cookie dough balls on parchment paper lined baking sheet, spacing cookies at least 2.5" (6 cm) apart. Bake for 12-13 minutes or edges are beginning to turn golden brown.
- Allow cookies to cool completely on cookie sheet before serving.
Storing & ServingThese cookies are delicious when served still slightly warm, but I also enjoy them cold (after all, shouldn’t cheesecake be cold?). I store mine in the refrigerator in an airtight container for up to 10 days. If you don’t want your cookies cold, store in an airtight container at room temperature for up to 5 days.
Treat yourself to a FREE E-BOOK!
Recipe originally published 11/07/2016. Updated for clarity and to include new photos and a video.