Super soft chocolate chip cookies filled with a cheesecake surprise!
I was going to wait a little bit longer to share these cookies with you, because I just shared another stuffed chocolate chip cookie recipe. My baking plans this weekend were derailed, though, by what can only be referred to as The Great Cupcake Fiasco. I’ve been working nonstop on prepping a particular cupcake recipe for you and spent quite literally all of Friday night and all of Saturday making cupcake batch after cupcake batch.
So I feel pretty fortunate that I had this recipe stowed away, otherwise I wouldn’t have even had a recipe to share today.
I find that whenever I let my photos sit for a little while and then go back to them, I don’t like them nearly as much as I originally did (and usually I don’t like them to start, I’m very very critical of my photography!). I’m definitely not nearly as happy with these photographs as I originally was, and in the few weeks since I took them I feel like I’ve learned a lot about photography that was definitely not implemented here. Ugh.
The cookies, though, I still like just as much now as I did then.
These cheesecake stuffed chocolate chip cookies are made with essentially the same cookie dough as my Reese’s stuffed cookies, only without the peanut butter. They’re nice and soft, chewy, delicious, and the perfect vessel to hold a rich mine of cheesecake hidden away in the center.
Don’t worry, the filling here is much easier to make than your standard cheesecake. Just three ingredients stirred, chilled, rolled and frozen. Tuck it away inside a big ball of cookie dough and you’re golden.
Enjoy!
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened (224g)
- 1 cup powdered sugar (60g)
- 1 teaspoon vanilla extract (5ml)
Cookie Dough
- 1 cup unsalted butter melted and cooled at least 5-10 minutes (226g)
- 3/4 cup sugar (150g)
- 3/4 cup brown sugar tightly packed (150g)
- 2 large eggs room temperature
- 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
- 2 cups semisweet chocolate chips (340g) (I use a mix of half mini and have regular-sized chocolate chips)
Instructions
- Prepare Cheesecake filling first by briefly warming cream cheese (about 10 seconds) to make it easy to stir, and then adding sugar and vanilla extract and stirring well.
- Transfer bowl to freezer to chill while you prepare cookie dough.
- In a large bowl, combine butter and sugars.
- Add eggs, one at a time, and vanilla. Stir well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually stir flour mixture into butter mixture until completely combined.
- Stir in chocolate chips and place cookie dough in refrigerator for 15 minutes.
- Meanwhile, remove cheesecake filling from freezer and drop in 2-teaspoon-sized dollops onto a wax-paper-lined cookie sheet.
- Return to freezer and chill at least 15 minutes.
- Preheat oven to 375F (190C) and remove your cookie dough and cheesecake filling.
- Use a 1 1/2 Tbsp-sized cookie scoop and scoop a heaping portion of cookie dough.
- Make a crater in the center of the dough with your thumb and gently press a frozen dollop of cheesecake filling in the center.
- Roll the dough into a ball around the center, taking care to ensure that no cracks remain and no filling is visible (add more dough, if needed).
- Place on a parchment paper-lined cookie sheet at least 2.5" apart and bake on 375F (190C) for 13-15 minutes.
- Allow cookies to cool completely on cookie sheet before serving.
Nutrition
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Sue says
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
Sugar Spun Run says
Hi, Sue! Feel free to adjust the amount of filling to your liking. I hope that you enjoy them! 🙂
Sue says
The cookies were delicious!! No doubt about the flavor profile 🙂 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 says
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. 🙂
Melissa says
It actually worked out well if you measure everything out. I had extra dough left, I just made them into regular cookies.
Susan Duong says
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?
Sugar Spun Run says
Hi, Susan! I am sorry I am not familiar with the recipe you are referencing. It is worth a try. Enjoy! 🙂
CRYSTAL says
Just made these tonight… my family loved them!! Thank you for sharing this.
Sam says
I am so glad everyone enjoyed them, Crystal! 🙂
Sue Bendelow says
This is the best cookie. Flavor is so good you just might not want to share. Good size cookie. Yummy!!!
Sam says
I’m so happy to hear you enjoyed, Sue! Thank you for commenting and letting me know how you liked them, I appreciate it!!
Christina Johnson says
Best cookies ever thank you!
Sam says
I’m so glad to hear you enjoyed! Thanks for commenting, Christina! 🙂
Janelle says
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.
Victoria says
Hi there, I thought these were a good concept but there would be some tweaks if I were to make again. The cream cheese filling needed to be chilled probably around 45 minutes to really get them shapable. My biggest issue was with the cookie dough recipe. It was very crumbly, which is weird, never had that happen with a cookie dough recipe before even after chilling. After baking, I also thought the dough wasn’t quite flavorable enough.
Lastly, I would say that this recipe either yielded too much cheesecake mixture or not enough cookie dough. I was only able to make 18 cookies instead of 24 like it suggests.
Heather says
Best cookies I have ever had
linda says
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.
Josh says
They were ok but the filling is more like icing as opposed to actual cheesecake. Slightly disappointing.
Deanna L says
These cookies sound good, but noticed some wording that could cause confusion. In the recipe it says to put the cheesecake layer in the fridge to chill but then when you read farther down it says to put the cheesecake layer back into the freezer. It is just a little confusing. Just a heads up
Sam says
Good catch, the cheesecake would do best in the freezer. Fixing it now, thank you for letting me know!
Joanne says
These cookies sound delicious, and your photo’s are great!
Sam says
You are very kind, Joanne! I’m glad you like the cookies, and the pictures! Thank you for commenting 🙂
Medha says
Your photos are gorgeous! I definitely hear what you’re saying about being critical of yourself, but your pictures are definitely mouthwatering 🙂 I so want one of these cookies right about now!
Sam says
Thank you so much, Medha! I am glad that you like the pictures, wish I could e-mail you a cookie! 😉
Sues says
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 🙂
Sam says
I have never heard of “magic middles” but they sound pretty fantastic! Thank you, Sues! 🙂
Mikaru86 says
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 350°F to 190°C, that’s a bit high. The exact conversion would be 176,667°C, but I’ve always used 175°C, which is close enough.
Mikaru86 says
Obviously it should be 176.667°C, not 176,667°C. I just forgot to change the decimal seperator (we are using “,” instead of “.” in Germany) XD
Sam says
Haha, I don’t think my oven goes up that high 😉
Sam says
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! 🙂
Mikaru86 says
Glad I could help 🙂