These cookies are everything I love about indulgent baking — soft, buttery chocolate chip dough wrapped around a creamy cheesecake filling that melts perfectly in every bite. They’re rich, comforting, and impressive enough to share, yet simple enough for any day I want to treat myself.
Why You’ll Love This Recipe
I adore how these cookies blend the best of two classic desserts. The cookie dough is soft and chewy with the perfect touch of sweetness, while the cheesecake center adds a creamy surprise that feels luxurious without being complicated. I find that everyone lights up when they realize there’s cheesecake hidden inside.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
3 cups all-purpose flour
8 ounces cream cheese, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
Vanilla extract
Baking soda
Salt
Chocolate chips
Directions
I preheat the oven to about 375 °F (190 °C).
To make the cheesecake filling, I beat the softened cream cheese with a bit of powdered sugar and vanilla until smooth, then chill it until firm.
In another bowl, I cream the butter with the granulated and brown sugars until fluffy, then mix in the eggs and vanilla.
I whisk the flour, baking soda, and salt together, then slowly add it to the wet mixture. Once blended, I stir in the chocolate chips.
I scoop the cookie dough into small balls, flatten each one slightly, and place a bit of the chilled cheesecake filling in the center. Then I wrap the dough around it, sealing it completely.
I place the stuffed dough balls on a parchment-lined baking sheet, spacing them out. For best results, I chill them again for about 10–15 minutes before baking.
I bake the cookies for about 9–13 minutes, or until the edges are golden brown. After cooling for a few minutes, I transfer them to a wire rack.
Servings And Timing
Yield: about 24 cookies
Prep time: 30 minutes
Chill time: 15–20 minutes
Bake time: 9–13 minutes per batch
Total time: about 1 hour
Variations
I like adding crushed Oreos or caramel bits to the filling for extra flavor.
Swapping dark chocolate chips for white or milk chocolate gives a nice twist.
Mixing a few chopped nuts into the dough adds a great crunch.
I sometimes flavor the cheesecake filling with lemon zest or cocoa for variety.
Storage/Reheating
I store the cookies in an airtight container in the refrigerator for up to 5 days since they contain cream cheese. When I want one, I warm it in the microwave for about 10 seconds to bring back that soft, melty texture. For longer storage, I freeze them and thaw at room temperature before serving.
FAQs
What kind of cream cheese should I use?
I always use full-fat block cream cheese. It gives the best texture and flavor for the filling.
How do I keep the filling from leaking out?
Chilling or freezing the cheesecake filling before stuffing helps a lot, and I make sure to seal the cookie dough completely around it.
Can I make these ahead of time?
Yes! I often prepare the cheesecake filling a day ahead and freeze it in small portions. It makes assembly much faster.
Do these cookies need to be refrigerated?
Because of the cream cheese center, I refrigerate them to keep them fresh and safe to eat.
Can I freeze the baked cookies?
Absolutely. I freeze them in a single layer, then transfer them to a container. When I’m ready, I let them thaw or warm them slightly before serving.
Conclusion
I love how these stuffed cheesecake chocolate chip cookies combine familiar comfort with a delightful surprise. Each bite has a balance of chewy cookie and creamy filling that feels indulgent yet cozy. They’ve become one of my favorite treats to bake and share — a guaranteed crowd-pleaser every time.
These Stuffed Cheesecake Chocolate Chip Cookies feature a soft, buttery cookie dough filled with a rich, creamy cheesecake center. They’re indulgent, comforting, and perfect for impressing guests or treating yourself.
Total Time:1 hour
Yield:24 cookies
Ingredients
1 cup unsalted butter, softened
3 cups all-purpose flour
8 ounces cream cheese, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
1/4 cup powdered sugar (for cheesecake filling)
Instructions
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
In a bowl, beat softened cream cheese with powdered sugar and 1/2 teaspoon vanilla extract until smooth. Chill until firm.
In another bowl, cream butter with granulated and brown sugars until light and fluffy. Add eggs and 1.5 teaspoons vanilla and mix well.
In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the wet ingredients. Stir in chocolate chips.
Scoop cookie dough into balls and flatten slightly. Place a chilled portion of cheesecake filling in the center and wrap the dough around it, sealing well.
Arrange stuffed dough balls on prepared sheets. Chill for 10–15 minutes.
Bake for 9–13 minutes or until edges are golden. Let cool on the pan briefly before transferring to a wire rack.
Notes
Use full-fat block cream cheese for best texture and flavor.
Chill or freeze the filling to prevent leakage.
Try adding lemon zest, cocoa, or crushed Oreos to the filling for variations.
Use a cookie scoop for uniform size and even baking.
Reheat for 10 seconds in the microwave for a melty center.
