Description
Deliciously soft chocolate chip cookies stuffed with a creamy cheesecake filling, combining the best of two classic desserts in one irresistible treat. These cheesecake-filled chocolate chip cookies offer a gooey center wrapped in a golden, tender cookie exterior—perfect for any occasion or sweet craving.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Scoop teaspoon-sized portions onto a lined tray and freeze for at least 30 minutes to firm up.
- Make the Cookie Dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and well combined. Add the large egg and vanilla extract, mixing until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Gently fold in the semi-sweet chocolate chips.
- Assemble the Stuffed Cookies: Scoop 1½ tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake ball in the center of the dough, then cover with another small piece of dough. Seal the edges completely to enclose the cheesecake filling.
- Chill Before Baking: Refrigerate the stuffed cookies for 20 to 30 minutes to help them maintain their shape during baking.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Arrange the cookies on a baking sheet lined with parchment paper and bake them for 11 to 13 minutes, until the edges turn golden brown and the centers remain soft.
- Cool and Serve: Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack. Enjoy them warm for a gooey cheesecake center or at room temperature for a creamy bite.
Notes
- Freezing the cheesecake filling ensures it stays intact inside the cookie dough while baking.
- Sealing the edges well prevents the cheesecake filling from leaking out during baking.
- Refrigerating the assembled cookies helps them keep their shape and prevents spreading.
- For extra flavor, you can use flavored cream cheese or add lemon zest to the cheesecake filling.
- Store leftover cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
