PERFECT CHEESECAKE STUFFED CHOCOLATE CHIP COOKIES

Imagine biting into a perfectly soft and chewy chocolate chip cookie, only to discover a creamy, tangy cheesecake surprise in the center! These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate dessert mashup, combining two classic favorites into one irresistible treat that will have everyone begging for the recipe – and I promise you, it’s easier than you think to create this masterpiece.

Ingredients

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract

For the Chocolate Chip Cookie Dough:

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

Getting Started: Making the Cheesecake Filling

Okay, let’s tackle the cheesecake filling first. Don’t worry, it’s super simple. In a medium bowl, beat the softened cream cheese with the granulated sugar until it’s smooth and creamy. Make sure your cream cheese is *really* soft; otherwise, you’ll end up with lumps. Nobody wants lumpy cheesecake! I sometimes even microwave it for a few seconds to get it extra cooperative. Stir in the vanilla extract. Now, cover the bowl with plastic wrap and pop it into the fridge to chill while we get to the cookie dough. This chilling step is important because it makes the filling easier to handle when we’re stuffing the cookies. It’s also perfect to use with recipes for Chessman Cookie Desserts.

Crafting the Perfect Chocolate Chip Cookie Dough

Time for the star of the show – the chocolate chip cookie dough! In a large bowl (or the bowl of your stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Don’t rush this step; properly creaming the butter and sugar will give your cookies that perfect soft and chewy texture. Next, beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Finally, fold in the chocolate chips. I personally love using a combination of milk chocolate and semi-sweet chocolate chips for a richer flavor. You can even throw in some dark chocolate chips for an extra decadent touch!

Assembling Your Cheesecake Stuffed Masterpieces

Now for the fun part! Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.

Take the cheesecake filling out of the fridge. Using a small cookie scoop or a spoon, scoop out about 1 tablespoon of the cheesecake filling and roll it into a ball. Place the cheesecake balls on a parchment-lined plate or baking sheet and put them back in the freezer for about 10 minutes to firm up even more. This makes them even easier to stuff!

While the cheesecake filling is chilling, scoop out about 2 tablespoons of chocolate chip cookie dough. Flatten the dough into a disc in the palm of your hand. Place a chilled cheesecake ball in the center of the dough disc. Gently wrap the cookie dough around the cheesecake ball, making sure to completely seal it. Roll the stuffed cookie into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and cheesecake filling.

Leave about 2 inches of space between each cookie on the baking sheet, as they will spread during baking.

Baking Your Cheesecake Stuffed Chocolate Chip Cookies to Perfection

Bake the cookies for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don’t overbake them, as they will continue to set as they cool.

Remove the baking sheet from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. I know it’s tempting, but try to resist the urge to eat them straight from the oven – they’re even better once they’ve cooled down a bit and the cheesecake filling has had a chance to set.

Tips and Tricks for Success

• Soft Butter is Key: Make sure your butter is properly softened before creaming it with the sugar. This will ensure a light and fluffy cookie dough.
• Don’t Overmix: Overmixing the cookie dough can lead to tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
• Chill the Cheesecake Filling: Chilling the cheesecake filling makes it easier to handle and prevents it from melting during baking.
• Freezing Cheesecake Balls: Freezing the cheesecake filling into balls for a short time will make them easier to stuff into the cookie dough.
• Parchment Paper is Your Friend: Lining your baking sheet with parchment paper prevents the cookies from sticking and makes cleanup a breeze.
• Don’t Overbake: Overbaking the cookies will result in dry, crumbly cookies. Bake them until the edges are golden brown and the centers are still slightly soft.

Variations to Spice Things Up

Want to get creative? Here are a few ideas to customize your Cheesecake Stuffed Chocolate Chip Cookies:

• Add Sprinkles: Roll the cookie dough balls in sprinkles before baking for a festive touch.
• Use Different Chocolate Chips: Experiment with different types of chocolate chips, such as white chocolate, dark chocolate, or peanut butter chips.
• Add Nuts: Fold chopped nuts, such as walnuts, pecans, or macadamia nuts, into the cookie dough.
• Add Extracts: Add a few drops of almond extract, peppermint extract, or lemon extract to the cookie dough or cheesecake filling for a unique flavor.
• Different Cookie Bases: While we focused on chocolate chip, you could use other Dessert Cookie Recipes as the base.

Storing Your Delicious Creations

Store the cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To freeze, place the cookies in a single layer on a baking sheet and freeze for 30 minutes, or until solid. Then, transfer them to a freezer-safe bag or container.

Why You’ll Love These Cheesecake Stuffed Chocolate Chip Cookies

These cookies are the perfect combination of two classic desserts, making them a crowd-pleaser for any occasion. They’re also surprisingly easy to make, and you can customize them to your liking with different flavors and toppings. Plus, who can resist a cookie with a hidden cheesecake surprise inside? Trust me, these Cheesecake Stuffed Chocolate Chip Cookies will become your new go-to dessert! If you are a fan of easy Stuffed Cookies Recipes Easy, this one will quickly become a favorite.

More Cheesecake Inspired Treats

If you are looking for other cheesecake experiences, why not try some of these other exciting recipes? These Strawberry Cheesecake Dump Cake is always a hit. For a rich and decadent experience, try the Chocolate Chip Cheesecake Heaven. For something a little more festive, the Holiday Sugar Cookie Cheesecake is perfect for special occasions. The Apple Cider Cheesecake Cookies offer a unique seasonal flavor. Sugar Cookie Cheesecake is a perfect choice for those who want an elegant and tasty dessert. Lastly, the Caramel Apple Cheesecake Bliss is a must-try for caramel lovers.

The Secret Ingredient: Chessman Cookies

While this recipe doesn’t specifically call for them, using crushed Chessman Cookie Desserts in the cookie dough or as a topping adds a delightful buttery, vanilla flavor that elevates these cookies to a whole new level. Trust me, it’s a game changer! You can even use them to make a simple crumb topping, if you want to make this dessert even more special.

Step-by-Step Instructions

Cheesecake Filling

1. In a medium bowl, beat softened cream cheese and sugar until smooth.
2. Stir in vanilla extract.
3. Cover and chill in the refrigerator.

Cookie Dough

1. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in eggs one at a time, then stir in vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Fold in chocolate chips.

Assembly and Baking

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Scoop cheesecake filling into small balls and freeze for 10 minutes.
3. Scoop cookie dough, flatten into a disc, and place a cheesecake ball in the center.
4. Wrap the cookie dough around the cheesecake ball, sealing it completely.
5. Place stuffed cookies on the prepared baking sheet, leaving space between each.
6. Bake for 9-11 minutes, or until edges are golden brown and centers are slightly soft.
7. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Perfect Cheesecake Stuffed Chocolate Chip Cookies

Amelia Chen-Morrison

These cheesecake stuffed chocolate chip cookies are a delightful combination of two classic desserts. Soft and chewy chocolate chip cookies encase a creamy, tangy cheesecake filling, creating an irresistible treat that’s surprisingly easy to make.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 11 minutes mins

Total Time 56 minutes mins

Course Dessert, Snack

Cuisine American

Servings 18

Calories 250 kcal

Equipment

• Medium bowl
• Large bowl
• Stand mixer or electric mixer
• Whisk
• Measuring cups and spoons
• Plastic Wrap
• Baking Sheet
• Parchment paper
• Small cookie scoop or spoon
• Plate or baking sheet
• Wire rack

Ingredients

  

• 4 oz cream cheese, softened
• 2 tablespoons granulated sugar
• ½ teaspoon vanilla extract
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups chocolate chips milk chocolate, semi-sweet, or a mix

Instructions

 

• In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Stir in the vanilla extract.
• Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
• In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the eggs one at a time, followed by the vanilla extract.
• In a separate bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Fold in the chocolate chips.
• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Scoop the cheesecake filling into small balls (about 1 tablespoon each) and place them on a parchment-lined plate or baking sheet. Freeze for 10 minutes.
• Scoop out about 2 tablespoons of chocolate chip cookie dough and flatten it into a disc in the palm of your hand.
• Place a chilled cheesecake ball in the center of the dough disc.
• Gently wrap the cookie dough around the cheesecake ball, making sure to completely seal it.
• Roll the stuffed cookie into a ball and place it on the prepared baking sheet, leaving about 2 inches of space between each cookie.
• Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Make sure the butter and cream cheese are properly softened. Do not overmix the cookie dough. Chill the cheesecake filling to make it easier to handle. Freezing the cheesecake balls briefly makes them easier to stuff. Store cooled cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For variations, consider adding sprinkles, using different chocolate chips, folding in chopped nuts, or adding extracts to the cookie dough or cheesecake filling.