Cheesecake Stuffed Cookies
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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
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
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.
More Recipes You Might Like
Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
Cheesecake Stuffed Chocolate Chip Cookies
Equipment
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)
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Recipe originally published 11/07/2016. Updated for clarity and to include new photos and a video.
Do you use semi-sweet mini chips or regular milk chocolate? Thanks!
Hi Simone! Semi sweet is what I use. I have actually never come across mini milk chocolate chips, but they would work as well. 🙂
I am not the best baker… but these turned out absolutely incredible! I also used this same recipe for Nutella stuffed (as I think I messed up the butter browning of the Nutella stuffed cookie recipe you posted). They turned out so well… perfectly soft and chewy and full of deliciousness. Thank you!!! 🙂
I’m so glad you enjoyed them so much, Mary! 🙂
So is it two teaspoons or tablespoons cornstarch? You never answered that question from a previous comment.
Hi Heather! As the recipe is written you need 2 teaspoons of cornstarch. 🙂
I made these for a co-worker’s birthday celebration and it was a hit. I even had people offering to pay me to bake them some. I admit it was time consuming but worth it. The only thing I changed was flatten the cookie and just placed the cheesecake in the middle. Thank you for an amazing recipe. I made sure to give you all the credit and told everyone about your blog.
I’m so glad everyone enjoyed them so much, Linda! Thank you so much for your support and sharing with everyone. ☺️
I would like to make a snickerdoodle base instead of chocolate chip, could I leave out the chocolate chip and add some cinnamon/cream of tarter?
Hi Michelle! Adding the cream of tartar could throw a wrench in things. You could try my churro cookie base, which is much closer to a snickerdoodle. 🙂
Hi Sam! Could I make these into 12 giant cookies instead of 24 smaller ones?
Hi Julie! Sometimes they can be more fragile when they are larger so I can’t say for sure how they would turn out. It would likely take some experimenting to perfect it.
could I use white chocolate chips instead? I am very weird I know but the only chocolate I like is white. would I need to change anything else, if I can make the subscription.
Hi Amanda! I don’t see any reason why that wouldn’t work. 🙂
Can I use my recipe for brown butter chocolate chip cookies for the dough? And stuff those with cheesecake?
Hi Sarah! I haven’t tried it so I can’t be sure how it will go. I think it could work.
Hey Sam I was just wondering if I can half the recipe to only make 12 cookies instead of 24?
That will work just fine. 🙂
Followed all the directions and the bottom was so thin that the cheesecake fell out. The recipe calls for 2 TEASPOONS of cornstarch but in the video she says 2 tablespoons, not sure if that’s why mine didn’t work out. I made a double batch so I’m sad.
Hi Amanda! How frustrating. This just means the filling was pressed too far into the cookie, make sure you have a thicker layer of dough on the bottom and make sure the cookies cool completely before picking up and you shouldn’t run into this issue.
So is it two Teaspoons or Tablespoons for cornstarch?
Hi Heather! 2 teaspoons is what I use. If you use 2 Tablespoons the cookies will be thicker.
Made these yesterday along with the Brown Sugar cookies (with added mini chocolate chips) to take to work, and they were both AMAZING ! Compliments to the very last one 🙂 Followed the recipes as written, and a suggestion I might add, is definitely weigh your ingredients, a small scale is a good investment. Now on to the Pumpkin Snickerdoodles and Strawberry Cheesecake cookies! LOL…… BTW, Sam, love your site and all the different recipes. 🙂
I’m so glad you enjoyed them so much, Doug! 🙂
These are amazing!!! I love making your recipes, it’s a go to site for me every time I bake. I also made the blueberry cheesecake for my parents 55th anniversary, can’t wait to enjoy that as well!!
I made these for a game day party! The were a huge hit! Everyone said they were the best cookies they’d ever had!
The cookies were delicious but the cream cheese “melted” into the cookie dough and did not remain a discrete layer. I did freeze the cream cheese mixture for 30 minutes so am not sure how to solve this issue.
O no! I’m so sorry this happened, Merryl! Did you make sure the cookie dough was chilled as well? Then you have to be careful when folding in the cheesecake pieces so you don’t end up mixing it all together.
Can I freeze the dough balls and bake at a later time? And at what temperature and time if frozen
Sure thing! The temperature will remain the same. Bake time may be extended by a few minutes.
Easy, fun to make, taste delicious. I used a baking tablespoon and was only able to get 20 cream cheese fillings. I thought I’d end up with 4 cookies with no filling however using a cookie dough scoop, I ended up with 20 cookies, not 24. These are good size cookies. Will definitely make again!
I made these and took them to school for my high schoolers to try and they LOVED them!!! I must say they were quite yummy and I will definitely be making them again. Instead of rolling cookie dough into a ball and stuffing, I flattened my dough out, placed a frozen cream cheese ball in the middle and then wrapped it. That worked easier for me but I think part of my problem was making the cheesecake balls too large. You really can’t have too much cream cheese anyway!!!