If you are craving a dessert that brings together the best of two beloved treats, you will adore this Cheesecake Stuffed Chocolate Chip Cookies Recipe. Imagine biting into a soft, chewy chocolate chip cookie that envelops a creamy, tangy cheesecake center, creating an irresistible fusion of flavors and textures. These cookies are not just desserts; they are little pockets of joy that surprise your taste buds with every mouthful. Perfect for sharing with friends, gifting during the holidays, or simply indulging in a cozy night treat, this recipe will quickly become your new favorite go-to for special occasions and everyday delights alike.
Ingredients You’ll Need
Each ingredient in this recipe is carefully chosen to create the perfect balance of flavor and texture in these cheesecake stuffed cookies. From the rich butter that keeps the dough tender to the tangy cream cheese filling that adds a luscious surprise, every element plays a crucial role.
- 2 1/4 cups all-purpose flour: Provides structure and the classic cookie crumb texture.
- 1/2 teaspoon baking soda: Helps the cookies rise just enough, keeping them fluffy without spreading too much.
- 1/2 teaspoon salt: Enhances the overall flavor and balances sweetness.
- 3/4 cup unsalted butter (melted and slightly cooled): Adds richness and moisture, making the cookies wonderfully soft.
- 1 cup packed brown sugar: Brings a deep caramel flavor and contributes to the chewy texture.
- 1/2 cup granulated sugar: Brings sweetness and helps with cookie spread and bite.
- 1 tablespoon vanilla extract: Adds warmth and enhances the sweetness and chocolate notes.
- 1 large egg plus 1 egg yolk: Bind ingredients, add richness, and keep cookies tender.
- 1 1/2 cups semi-sweet chocolate chips: Offers melty pockets of chocolate that contrast perfectly with the creamy filling.
- 8 oz cream cheese (softened): The star of the filling, providing that signature tangy creaminess.
- 1/4 cup granulated sugar (for filling): Sweetens the cheesecake filling without overpowering it.
- 1/2 teaspoon vanilla extract (for filling): Adds subtle depth to the cheesecake center.
How to Make Cheesecake Stuffed Chocolate Chip Cookies Recipe
Step 1: Prepare the Cookie Dough
Begin by whisking together the all-purpose flour, baking soda, and salt in a medium bowl. This dry mix will create the perfect texture for the cookies. Next, in a separate large bowl, combine the melted butter, brown sugar, and granulated sugar until the mixture is smooth and glossy. Add the egg, egg yolk, and vanilla extract, mixing until everything is fully blended. Gradually stir in the dry ingredients, then fold in the chocolate chips. Pop the dough into the fridge for 30 minutes so it firms up — this step is essential to make stuffing the cookies a breeze and to prevent excessive spreading during baking.
Step 2: Make the Cheesecake Filling
While the dough chills, mix the softened cream cheese, granulated sugar, and vanilla extract in a bowl until silky smooth. Use a teaspoon to scoop out small dollops onto a parchment-lined tray. Freeze these cheesecake bites for 15 to 20 minutes. Freezing helps the filling hold its shape during baking, creating that dreamy molten center we all love.
Step 3: Assemble the Cookies
Now comes the fun part. Preheat your oven to 350°F and line a baking sheet with parchment paper. Take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it, sealing the edges completely so the filling doesn’t leak out. Place the stuffed dough balls on your baking sheet, spaced about 2 inches apart to allow for gentle spreading.
Step 4: Bake to Perfection
Bake the cookies for 12 to 14 minutes until the edges turn a lovely golden brown but the center still looks soft and slightly puffed. This timing is key to getting that perfect gooey cheesecake surprise inside. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This way, you avoid breakage and preserve that creamy center.
How to Serve Cheesecake Stuffed Chocolate Chip Cookies Recipe
Garnishes
To elevate these cheesecake stuffed cookies into a stunning dessert presentation, consider dusting them lightly with powdered sugar or drizzling melted chocolate on top. For an extra pop of flavor and color, sprinkle some crushed nuts or a pinch of sea salt right after baking. These simple garnishes add a touch of elegance and extra texture.
Side Dishes
Pairing these warm cookies with a scoop of vanilla ice cream or a dollop of freshly whipped cream turns them into a decadent treat. A cold glass of milk or even a cup of rich coffee or hot cocoa complements the sweetness perfectly, balancing each bite beautifully.
Creative Ways to Present
For parties or gatherings, serve these cookies on a stylish platter with colorful napkins for easy grab-and-go indulgence. You can also sandwich two cookies together with a thin layer of cheesecake spread or frosting for an impressive dessert slider. Wrapping individual cookies in clear cellophane tied with a ribbon makes a charming gift for friends and neighbors.
Make Ahead and Storage
Storing Leftovers
Once fully cooled, store leftover cheesecake stuffed chocolate chip cookies in an airtight container at room temperature for up to three days. This keeps them soft and moist while maintaining that delightful gooey center.
Freezing
If you want to keep these treats fresh longer, freeze the unbaked stuffed dough balls on a tray first, then transfer them to a freezer-safe bag or container. When ready to bake, simply thaw slightly and bake as directed. Baked cookies can also be frozen in airtight containers for up to three months.
Reheating
To enjoy these cookies warm, gently reheat them in a microwave for 10-15 seconds or in a low oven for a few minutes. Reheating revives the soft texture and gooey cheesecake filling without drying out the cookie exterior.
FAQs
Can I use low-fat cream cheese for the filling?
While low-fat cream cheese can be used, keep in mind it may not be as rich and creamy as full-fat cream cheese, which could slightly affect the texture and flavor of the filling.
What type of chocolate chips work best?
Semi-sweet chocolate chips are ideal because their balance of sweetness pairs beautifully with the tangy cheesecake filling, but feel free to experiment with milk or dark chocolate chips for different flavor profiles.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a gluten-free baking flour blend, but make sure it includes xanthan gum to help maintain the dough’s structure and achieve a similar texture.
How do I prevent the cheesecake filling from leaking during baking?
Freezing the cheesecake filling before assembly and thoroughly sealing the cookie dough around the filling are key steps to prevent leakage while baking.
Can I prepare the dough and filling ahead of time?
Absolutely! Both the dough and cheesecake filling can be made a day in advance. Just keep the dough chilled and the filling frozen until ready to assemble and bake.
Final Thoughts
This Cheesecake Stuffed Chocolate Chip Cookies Recipe is an absolute delight for anyone who loves a classic cookie with a delightful twist. The blend of soft, buttery cookie and luscious cheesecake center creates a treat so comforting and indulgent, it feels like a warm hug on a plate. I encourage you to give this recipe a try — your friends and family will thank you, and you may find these cookies become a cherished staple in your baking repertoire.
Print
Cheesecake Stuffed Chocolate Chip Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these decadent Cheesecake Stuffed Chocolate Chip Cookies, featuring a soft chocolate chip cookie exterior encasing a creamy cheesecake center. Perfectly baked to achieve golden edges with a gooey, luscious middle, these cookies offer the best of both worlds for dessert lovers.
Ingredients
Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk
- 1 1/2 cups semi-sweet chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning in the dough.
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled butter with both brown and granulated sugars, stirring until smooth and well incorporated. Add the egg, egg yolk, and vanilla extract, mixing thoroughly until fully combined.
- Combine Dough: Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the semi-sweet chocolate chips evenly throughout the dough. Then chill the dough in the refrigerator for 30 minutes to firm up, which helps reduce spreading during baking.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Use a teaspoon to scoop out small dollops of this cheesecake mixture and place them on a parchment-lined tray. Freeze these cheesecake balls for 15–20 minutes to firm them up for stuffing.
- Assemble Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop approximately 2 tablespoons of cookie dough and flatten each slightly. Place one frozen cheesecake ball onto the center of each flattened dough piece, then wrap and seal the dough completely around the filling to enclose it.
- Bake Cookies: Arrange the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow room for expansion. Bake for 12 to 14 minutes or until the edges turn golden while the centers remain soft and gooey.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set and making them easier to handle.
Notes
- Chilling the dough is essential to prevent excessive spreading and makes the dough easier to handle when stuffing.
- Do not overbake the cookies to maintain a gooey cheesecake center and soft cookie texture.
- Store cookies in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the baked cookies to preserve freshness and flavor.
