Cheesecake Stuffed Chocolate Chip Cookies
These Cheesecake Stuffed Chocolate Chip Cookies combine the gooey richness of chocolate chip cookies with a creamy cheesecake center, making them a decadent treat perfect for any occasion.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Measuring cups and spoons
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling
- 8 oz cream cheese softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture until combined.
- Fold in chocolate chips to complete the cookie dough.
- For the cheesecake filling, beat cream cheese, powdered sugar, and vanilla until smooth.
- Scoop 2 tablespoons of dough, flatten into a disc, and place 1 teaspoon of cheesecake filling in the center. Wrap dough around filling and seal edges.
- Place stuffed cookies on baking sheets, spacing 2 inches apart.
- Bake 12–15 minutes until edges are golden brown and centers are set. Cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
For extra indulgence, serve warm with vanilla ice cream or drizzle with chocolate sauce. Store in an airtight container for 3 days at room temperature, 1 week in the fridge, or freeze for up to 3 months.