Description

These Cheesecake Stuffed Chocolate Chip Cookies are a dreamy combination of two favorite desserts—cheesecake and chocolate chip cookies! With a creamy cheesecake filling wrapped inside soft, chewy cookie dough and loaded with melty chocolate chips, these cookies are perfect for any occasion. They’re easy to make, irresistibly delicious, and guaranteed to impress!

Ingredients

Scale

For the Cheesecake Filling:

4 oz (115g) cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract

For the Cookie Dough:

1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips

Instructions

Prepare the Cheesecake Filling:

In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Scoop out teaspoon-sized portions of the mixture onto a parchment-lined baking sheet and freeze for at least 30 minutes, or until firm.

Make the Cookie Dough:

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Fold in the chocolate chips.

Assemble the Cookies:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop 2 tablespoons of cookie dough and flatten it into a disc. Place a frozen cheesecake filling in the center, then cover with another disc of cookie dough. Seal the edges to fully encase the filling.
Place the stuffed cookies on the prepared baking sheet, spaced about 2 inches apart.

Bake the Cookies:

Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a crunchier texture, add 1/2 cup of chopped nuts or crushed Oreos to the cookie dough.
Leftover cookies can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
To reheat, microwave the cookies for 10-15 seconds to enjoy them warm and gooey.

Prep Time: 20 minutes
freezing: 30 minutes
Cook Time: 12 minutes