Cheesecake Stuffed Chocolate Chip Cookies

If you love cheesecake and chocolate chip cookies, why not combine them? These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate treat—soft, gooey cookies filled with a creamy cheesecake center. They’re easy to make and absolutely irresistible!

Why You’ll Love This Recipe

• Double the Indulgence: A rich, creamy cheesecake filling inside a classic chocolate chip cookie.
• Perfectly Soft & Gooey: Crispy edges with a soft, melty center.
• Make-Ahead Friendly: Freeze the cheesecake filling for easy prep.
• Great for Any Occasion: Perfect for parties, bake sales, or just a cozy treat at home!

Ingredients You’ll Need

For the Cheesecake Filling:

• 4 oz cream cheese (softened)
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

For the Chocolate Chip Cookie Dough:

• ½ cup butter (softened)
• ½ cup brown sugar (packed)
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup chocolate chips

Tools You’ll Need

• Mixing bowls
• Hand or stand mixer
• Baking sheet
• Parchment paper
• Cookie scoop or tablespoon

How to Make Cheesecake Stuffed Chocolate Chip Cookies

Step 1: Make the Cheesecake Filling

1. In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
2. Scoop teaspoon-sized portions onto a parchment-lined plate.
3. Freeze for 30 minutes while you prepare the cookie dough.

Step 2: Prepare the Cookie Dough

1. In a mixing bowl, beat butter, brown sugar, and granulated sugar until fluffy.
2. Add the egg and vanilla extract; mix until combined.
3. In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until a dough forms.
4. Fold in chocolate chips.

Step 3: Assemble the Cookies

1. Scoop 2 tablespoons of cookie dough and flatten it slightly in your palm.
2. Place a frozen cheesecake filling in the center.
3. Cover with another 1 tablespoon of cookie dough, sealing the edges around the cheesecake.
4. Roll into a ball and place on a lined baking sheet. Repeat with remaining dough.

Step 4: Bake & Cool

1. Preheat oven to 350°F (175°C).
2. Bake for 12–14 minutes, or until the edges are golden brown.
3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

What to Serve with These Cookies

• A glass of cold milk for the ultimate dunking experience.
• A scoop of vanilla ice cream for an extra indulgent treat.
• Drizzle with melted chocolate or caramel for a gourmet touch.

Tips for the Best Cookies

• Freeze the Filling: This keeps the cheesecake from melting into the dough.
• Chill the Dough: If the dough is too soft, chill it for 15 minutes before assembling.
• Don’t Overbake: The cookies will continue to set as they cool.

Storing & Freezing

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes.

Frequently Asked Questions

Can I use store-bought cookie dough?
Yes! Just use a pre-made dough and follow the same steps for stuffing.

Can I use a different filling?
Absolutely! Try peanut butter, Nutella, or caramel for a fun twist.

Do these need to be refrigerated?
Not necessary, but they stay fresher longer in the fridge.

Conclusion

These Cheesecake Stuffed Chocolate Chip Cookies are a dessert lover’s dream! Soft, chewy, and bursting with creamy cheesecake goodness, they’ll quickly become a household favorite. Try them out and let me know how they turn out!

Preparation Time: 15 minutes
Chilling Time: 30 minutes
Baking Time: 12–14 minutes
Cuisine: American

Nutritional Information (Per Cookie):
Calories: 220 | Protein: 3g | Carbohydrates: 28g | Fat: 11g | Sugar: 18g | Sodium: 120mg

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