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    Home ยป Recipes ยป Cookies

    Cheesecake Stuffed Cookies

    Updated: Jan 27, 2021 โ€ข Published: Jan 24, 2021 by Sam Merritt โ€ข 102 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of cheesecake stuffed chocolate chip cookies, top image of four cookies stacked cut in half to see cheesecake filling, bottom image if a close up of full cookie

    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!

    stack of cookies that have been cut in half, showing cheesecake centers

    Chocolate Chip Cookies with A Twist

    Today we’re rolling two of my all-time favorite desserts into one. Soft and chewy chocolate chip cookies, meet rich, smooth and creamy cheesecake.

    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

    ingredients

    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

    cookie dough in glass bowl
    1. 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.
    2. 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.
    3. Roll your dough into balls and make an indent with your thumbprint all the way into the center of the cookie dough.
    4. 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.
    5. 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.
    6. 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.

    Stuffing cookie dough with frozen cheesecake

    Frequently Asked Questions

    Can I try different fillings?

    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

    How should I store these 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.

    hand holding a cheesecake stuffed cookie that's been sliced in half, showing its creamy interior

    More Recipes You Might Like

    • Thin & Crispy Chocolate Chip Cookies
    • Edible Cookie Dough
    • Cookie Bars

    Enjoy!

    Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card! 

    stack of cookies that have been cut in half, showing cheesecake centers

    Cheesecake Stuffed Chocolate Chip Cookies

    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!
    4.85 from 39 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 35 minutes minutes
    Cook Time: 13 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 1 hour hour 18 minutes minutes
    Servings: 24 cookies
    Calories: 321kcal
    Author: Sam Merritt

    Ingredients

    Cheesecake Filling

    • 8 oz (226 g) cream cheese, softened
    • ¾ cup (95 g) powdered sugar
    • ½ teaspoon (5 ml) vanilla extract

    Cookie Dough

    • 1 cup (226 g) unsalted butter softened
    • 1 cup (200 g) brown sugar firmly packed
    • ½ cup (100 g) sugar
    • 2 large eggs room temperature preferred
    • 1 teaspoon (5 ml) vanilla extract
    • 3 cups (380 g) all-purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup (170 g) semisweet chocolate chips
    • ⅓ cup (60 g) mini chocolate chips (or substitute additional regular chocolate chips)

    Recommended Equipment

    • Mixing bowls
    • Baking sheet

    Instructions

    Cheesecake Filling

    • Prepare cheesecake filling first by combining softened cream cheese, powdered sugar, and vanilla extract and stirring until smooth and combined.
      8 oz (226 g) cream cheese,, ¾ cup (95 g) powdered sugar, ½ teaspoon (5 ml) vanilla extract
    • 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.
      1 cup (226 g) unsalted butter, 1 cup (200 g) brown sugar, ½ cup (100 g) sugar
    • Add eggs and vanilla. Stir well.
      2 large eggs, 1 teaspoon (5 ml) vanilla extract
    • In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
      3 cups (380 g) all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
    • Gradually stir dry ingredients into the butter mixture until completely combined.
    • Stir in chocolate chips.
      1 cup (170 g) semisweet chocolate chips, ⅓ cup (60 g) mini 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.

    Notes

    Storing & Serving

    These 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.

    Nutrition

    Serving: 1cookie | Calories: 321kcal | Carbohydrates: 38g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 135mg | Potassium: 148mg | Fiber: 2g | Sugar: 24g | Vitamin A: 391IU | Calcium: 38mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Recipe originally published 11/07/2016. Updated for clarity and to include new photos and a video.

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Kelly

      March 29, 2020 at 2:24 pm

      On your filled cream cheese chocolate chip cookie recipe, why did you use cornstarch?

      Reply
      • Sam

        March 29, 2020 at 5:53 pm

        Hi Kelly! I love using cornstarch in a lot of my recipes. It helps keep the cookies from spreading too much and helps to keep them nice and soft ๐Ÿ™‚

        Reply
      • Ali

        August 27, 2020 at 1:15 pm

        5 stars
        Can you freeze the cheesecake over night?

        Reply
        • Sam

          August 27, 2020 at 3:07 pm

          Yup, that will be fine ๐Ÿ™‚

    2. Sue

      December 17, 2019 at 7:49 pm

      The amount of filling seemed to be too much for the amount of cookie dough being asked to use. I’m going to try it again another day, but maybe turning this into cookie cups or using way less filling. I’m sure I screwed up something….oh well…LOL

      Reply
      • Sugar Spun Run

        December 17, 2019 at 8:27 pm

        Hi, Sue! Feel free to adjust the amount of filling to your liking. I hope that you enjoy them! ๐Ÿ™‚

        Reply
        • Sue

          December 17, 2019 at 8:56 pm

          4 stars
          The cookies were delicious!! No doubt about the flavor profile ๐Ÿ™‚ I used butterscotch and white chocolate chips (ran out of regular semisweet chips). I think if I freeze the cream cheese mixture overnight, it will be easier to handle.

        • Sugar Spun Run

          December 18, 2019 at 11:44 am

          I am so glad that you enjoyed the cheesecake stuffed chocolate chip cookies, Sue! I love that you added butterscotch to the mix as well. ๐Ÿ™‚

      • Melissa

        January 02, 2020 at 6:30 pm

        It actually worked out well if you measure everything out. I had extra dough left, I just made them into regular cookies.

        Reply
    3. Susan Duong

      December 15, 2019 at 3:22 pm

      Can I use my own chocolate chip cookie recipe for these cookies? It’s just the recipe on the back of the Ghirardelli bag. Or will this recipe hold the filling in more readily?

      Reply
      • Sugar Spun Run

        December 15, 2019 at 4:23 pm

        Hi, Susan! I am sorry I am not familiar with the recipe you are referencing. It is worth a try. Enjoy! ๐Ÿ™‚

        Reply
    4. CRYSTAL

      February 02, 2019 at 9:53 pm

      5 stars
      Just made these tonight… my family loved them!! Thank you for sharing this.

      Reply
      • Sam

        February 03, 2019 at 8:29 pm

        I am so glad everyone enjoyed them, Crystal! ๐Ÿ™‚

        Reply
    5. Sue Bendelow

      January 26, 2019 at 1:58 pm

      This is the best cookie. Flavor is so good you just might not want to share. Good size cookie. Yummy!!!

      Reply
      • Sam

        January 26, 2019 at 6:13 pm

        I’m so happy to hear you enjoyed, Sue! Thank you for commenting and letting me know how you liked them, I appreciate it!!

        Reply
    6. Christina Johnson

      December 30, 2018 at 9:42 am

      5 stars
      Best cookies ever thank you!

      Reply
      • Sam

        December 30, 2018 at 10:45 pm

        I’m so glad to hear you enjoyed! Thanks for commenting, Christina! ๐Ÿ™‚

        Reply
    7. Janelle

      December 19, 2018 at 1:43 pm

      5 stars
      Tried the cookie, changed a few things. Left out corn starch, increased the flour to 3 1/2 cups. Added 1/2 cup oil and 1 tsp cream of tartar. Delicious, soft center and crisp outside edges. Froze the cheesecake part overnight and used a small melon scooper to shape.

      Reply
    8. Heather

      May 13, 2018 at 7:54 pm

      5 stars
      Best cookies I have ever had

      Reply
    9. linda

      February 19, 2018 at 8:49 pm

      just tried those cookies. hate them will I always do hate trying new things espically cookies. I found that after 14cookies I ran out of cookie dough. Did I make them to big I had to because it said not to have nay filling showing. I never put any chcoclate chips in them except for a couple after that I found it better with the chocolate chips. I didnt find that 15 minutes was long enough for the cream cheese either.

      Reply
    10. Josh

      May 21, 2017 at 3:29 pm

      3 stars
      They were ok but the filling is more like icing as opposed to actual cheesecake. Slightly disappointing.

      Reply
    11. Sam

      April 20, 2017 at 11:46 am

      Good catch, the cheesecake would do best in the freezer. Fixing it now, thank you for letting me know!

      Reply
    12. Joanne

      November 08, 2016 at 12:48 am

      These cookies sound delicious, and your photo’s are great!

      Reply
      • Sam

        November 08, 2016 at 10:06 am

        You are very kind, Joanne! I’m glad you like the cookies, and the pictures! Thank you for commenting ๐Ÿ™‚

        Reply
    13. Medha

      November 08, 2016 at 12:07 am

      Your photos are gorgeous! I definitely hear what you’re saying about being critical of yourself, but your pictures are definitely mouthwatering ๐Ÿ™‚ I so want one of these cookies right about now!

      Reply
      • Sam

        November 08, 2016 at 10:05 am

        Thank you so much, Medha! I am glad that you like the pictures, wish I could e-mail you a cookie! ๐Ÿ˜‰

        Reply
    14. Sues

      November 07, 2016 at 3:30 pm

      LOVE these!! I have such fond memories of “Magic Middles,” cookies from when I was a kid that were chocolate chip cookies with chocolate middles. I seriously still dream about them. So basically, these are right up my alley! Pinned ๐Ÿ™‚

      Reply
      • Sam

        November 07, 2016 at 4:04 pm

        I have never heard of “magic middles” but they sound pretty fantastic! Thank you, Sues! ๐Ÿ™‚

        Reply
    15. Mikaru86

      November 07, 2016 at 12:50 pm

      5 stars
      After my failed attempt at making the peanut butter cup filled cookies (I really need to put together an update) I might have more success with these XD
      By the way, I noticed that you converted the 350ยฐF to 190ยฐC, that’s a bit high. The exact conversion would be 176,667ยฐC, but I’ve always used 175ยฐC, which is close enough.

      Reply
      • Mikaru86

        November 07, 2016 at 12:52 pm

        Obviously it should be 176.667ยฐC, not 176,667ยฐC. I just forgot to change the decimal seperator (we are using “,” instead of “.” in Germany) XD

        Reply
        • Sam

          November 07, 2016 at 4:04 pm

          Haha, I don’t think my oven goes up that high ๐Ÿ˜‰

      • Sam

        November 07, 2016 at 4:03 pm

        Oops, actually my mistake was that the F temperature was supposed to be 375, so the 190 is correct! I wrote it correctly the first time, but the second time I typed the temperature I mistakenly put 350. Thank you for the catch! ๐Ÿ™‚

        Reply
        • Mikaru86

          November 08, 2016 at 4:48 pm

          Glad I could help ๐Ÿ™‚

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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