If you are a fan of combining rich, creamy cheesecake with the classic, chewy delight of chocolate chip cookies, then the Cheesecake Stuffed Chocolate Chip Cookies Recipe is about to become your new favorite treat. These cookies take everything you love about both desserts and turn them into one unforgettable bite. The luscious cheesecake center melds perfectly into the warm, buttery chocolate chip dough, creating a cookie that’s not only indulgent but also irresistibly fun to eat. Whether you’re baking for a crowd or just indulging your own sweet tooth, this recipe promises a delightful adventure for your taste buds.
Ingredients You’ll Need
Every ingredient in this recipe plays an important role, transforming simple pantry staples into a show-stopping dessert. From the creamy tang of the cream cheese to the melty goodness of chocolate chips, each component balances flavor, texture, and visual appeal.
- Cream cheese, 8 oz (227 g), softened: Creates the rich, smooth cheesecake filling that surprises with every bite.
- Confectioner’s sugar, ⅔ cup (80 g): Sweetens and smooths the cheesecake mixture perfectly.
- Salted butter, ¾ cup (170 g), softened: Adds moisture and richness to the cookie dough for that soft, tender chew.
- Brown sugar, 1 cup (220 g): Lends a subtle caramel flavor while keeping the cookies moist.
- White sugar, ½ cup (100 g): Helps give the cookies a lovely balance of sweetness and structure.
- Vanilla extract, 1 teaspoon: Enhances all the flavors with its warm, inviting aroma.
- Eggs, 2: Bind the dough together while adding richness.
- All-purpose flour, 2 ½ cups (313 g): Provides the foundation for a sturdy yet soft cookie.
- Baking soda, 1 teaspoon: Gives the cookies a slight lift and softness.
- Salt, 1 teaspoon: Balances the sweetness and enhances overall flavor.
- Chocolate chips, 2 cups (360 g): Your go-to chocolatey goodness that melts into every nook and cranny.
How to Make Cheesecake Stuffed Chocolate Chip Cookies Recipe
Step 1: Make the Cheesecake Filling
Start by beating the softened cream cheese in a stand mixer fitted with a paddle attachment until it’s silky smooth and creamy. Add the confectioner’s sugar, continuing to mix until fully combined. This luscious cream cheese filling will not only be the star surprise inside your cookies but chilling it ensures it holds its shape during baking. Pop it into the freezer for a bit while you prepare the cookie dough to get that perfect cheesecake center.
Step 2: Prepare for Baking
Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper to keep the cookies from sticking and make clean-up a breeze. This simple step ensures your cookies bake evenly and are easy to remove once golden.
Step 3: Cream the Butter and Sugars
In your stand mixer with the paddle attachment, cream together the softened butter, brown sugar, and white sugar until the mixture is light, fluffy, and perfectly blended. This process creates air pockets that contribute to the soft texture of your cookies.
Step 4: Add Wet Ingredients
Beat in the vanilla extract and eggs one at a time, making sure each is fully incorporated before adding the next. These ingredients add moisture, flavor, and help bind the cookie dough into a luscious batter.
Step 5: Mix Dry Ingredients
Whisk together the flour, baking soda, and salt in a separate bowl. Gradually mix this dry blend into your wet ingredients until just combined. Avoid overmixing here to keep your cookies tender. Then gently fold in the chocolate chips so they’re evenly scattered throughout your dough.
Step 6: Chill the Dough
Cover the cookie dough and place it in the refrigerator for at least one hour. Chilling not only firms up the dough for easier handling but also intensifies the flavors, ensuring a delicious final product.
Step 7: Assemble the Cookies
Once chilled, scoop about 2 tablespoons of dough and flatten it into a disk in the palm of your hand. Add roughly 2 teaspoons of the cream cheese filling into the center. Wrap the cookie dough around this creamy core, sealing the edges and gently rolling to form a ball. Place these dough balls seam-side down on the baking sheets, spacing them about 2 inches apart to allow room for spreading.
Step 8: Bake and Cool
Bake your cookies in the preheated oven for 10 to 12 minutes, or until the edges turn a beautiful golden brown. The centers may look slightly underbaked, which is perfect — they’ll firm up as they cool, giving you that signature gooey cheesecake texture inside. Let the cookies rest on the baking sheet for a few minutes before transferring them to a cooling rack.
How to Serve Cheesecake Stuffed Chocolate Chip Cookies Recipe
Garnishes
While these cookies are stunning on their own, a light dusting of powdered sugar or a drizzle of melted chocolate can elevate their presentation and add a touch of elegance. Fresh berries on the side can provide a beautiful contrast to the buttery richness.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a steaming mug of coffee or tea. For a party, consider serving with vanilla ice cream or a scoop of whipped cream to turn a simple cookie into a decadent dessert experience.
Creative Ways to Present
For a fun twist, try serving your cheesecake stuffed chocolate chip cookies warm with a scoop of your favorite ice cream sandwiched between two cookies to make an irresistible ice cream sandwich. Or place them on a dessert platter decorated with fresh mint and chocolate shavings for a crowd-pleasing spread.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to three days to maintain their softness and freshness. This makes them perfect for making ahead of time for parties or snack cravings.
Freezing
If you want to stock up, freeze unbaked cookie dough balls in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. Frozen dough can be baked straight from the freezer; just add a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to three months.
Reheating
To enjoy your cookies fresh out of the oven any time, warm them in the microwave for about 10 seconds or in a 300°F (150°C) oven for 5 minutes. This reheating will bring back that gooey cheesecake center and melty chocolate for maximum indulgence.
FAQs
Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can technically be used, it may result in a less creamy and rich filling. For the best texture and flavor, stick with full-fat cream cheese.
Do I need a stand mixer or can I use a hand mixer?
A hand mixer works just fine if you don’t have a stand mixer. Just be sure to mix the dough well enough to combine ingredients thoroughly but avoid overmixing.
Can I substitute the chocolate chips with other mix-ins?
Absolutely! Chopped nuts, white chocolate chips, or even dried fruits can add a new dimension of flavor. Just be mindful of how these changes may affect the texture.
Why do I need to chill the dough before baking?
Chilling helps firm up the dough, making it easier to handle and shape around the cheesecake filling. It also reduces spreading during baking, which keeps the cream cheese inside the cookie.
How do I know when the cookies are done baking?
The edges should turn a golden brown while the center might look slightly underbaked. This ensures the core stays gooey without sacrificing a fully baked dough on the outside.
Final Thoughts
There is something truly magical about the Cheesecake Stuffed Chocolate Chip Cookies Recipe. It brings together the best parts of two beloved desserts in a way that’s fun, indulgent, and honestly impossible to resist. Once you try making and tasting these beauties, they’ll quickly become your go-to for celebrations or a cozy night in. Really, give it a go — your taste buds will thank you!
Print
Cheesecake Stuffed Chocolate Chip Cookies Recipe
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these indulgent Cheesecake Stuffed Chocolate Chip Cookies, a perfect treat combining soft, creamy cheesecake filling wrapped in a rich, buttery chocolate chip cookie dough. Baked to golden perfection, these cookies offer a decadent twist on classic flavors, ideal for dessert lovers seeking a unique and luscious treat.
Ingredients
Cheesecake Filling
- 8 ounce (227 g) package cream cheese, softened
- ⅔ cup (80 g) confectioner’s sugar
Cookie Dough
- ¾ cup (170 g) salted butter, softened
- 1 cup (220 g) brown sugar
- ½ cup (100 g) white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ½ cups (313 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (360 g) chocolate chips
Instructions
- Make the Cheesecake Filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Add the confectioner’s sugar and continue beating until fully blended and creamy. Transfer the cream cheese mixture to the freezer to firm up while you prepare the cookie dough.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper to prevent sticking and for easy clean up.
- Cream the Butter and Sugars: In the stand mixer with the paddle attachment, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Add Wet Ingredients: Beat in the vanilla extract and eggs, one at a time, ensuring each is well incorporated before adding the next.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing. Then gently fold in the chocolate chips until evenly distributed throughout the dough.
- Chill the Dough: Cover the cookie dough and place it in the refrigerator to chill for at least one hour to firm up, making it easier to handle and shape.
- Assemble the Cookies: After chilling, scoop about 2 tablespoons of dough and flatten into a disk. Place approximately 2 teaspoons of the chilled cream cheese mixture onto the center. Wrap dough around filling, sealing edges and rolling gently into balls. Place seam-side down onto prepared baking sheets spaced about 2 inches apart.
- Bake: Bake in the preheated oven for 10–12 minutes, until cookie edges turn golden brown. Centers may appear slightly underbaked but will firm up as they cool.
- Cool: Let cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the cream cheese filling and cookie dough is important for easy handling and to keep the filling intact during baking.
- Use parchment paper on baking sheets to prevent sticking and ensure even baking.
- Do not overmix the dough to avoid tough cookies.
- The cookies may look slightly underbaked in the center when taken out of the oven; this is expected for soft texture after cooling.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
