Cheesecake Stuffed Chocolate Chip Cookies

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!

Course Dessert

Cuisine American

Prep Time 35

Cook Time 13

Chilling Time 30

Total Time 1 18

Servings cookies

Calories 321kcal

Author Sam Merritt

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.

Video

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.

Gluten-free note

I have not tried it myself, but others have successfully made this recipe with Cup4Cup gluten-free flour.

Nutrition