Cheesecake-Stuffed Chocolate Chip Cookies – Gooey, Creamy

Posted on March 14, 2025 · By Elisa

chocolate chip cheesecake cookies stacked on top of each other with the title in the middle
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These Cheesecake-Stuffed Chocolate Chip Cookies take classic chocolate chip cookies to the next level with a rich, creamy cheesecake filling inside! The contrast between the soft, chewy cookie and the smooth, tangy cheesecake center makes every bite pure dessert perfection.

The best part? They’re easy to make, incredibly indulgent, and perfect for special occasions or when you just need an over-the-top sweet treat!

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Ingredients for Cheesecake-Stuffed Chocolate Chip Cookies

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon vanilla extract
  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) brown sugar, packed
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Kitchen Equipment Needed

  • Mixing bowls
  • Hand or stand mixer
  • Measuring cups & spoons
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Step-by-Step Instructions

1. Make the Cheesecake Filling

  1. In a small bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
  2. Scoop teaspoon-sized portions onto a lined baking sheet and freeze for 30 minutes.
  1. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  2. Mix in eggs and vanilla extract until fully combined.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in chocolate chips.

3. Assemble the Cheesecake-Stuffed Cookies

  1. Scoop 2 tablespoons of cookie dough and flatten slightly.
  2. Place a frozen cheesecake ball in the center, then top with another tablespoon of dough.
  3. Seal the edges to completely cover the cheesecake filling.
  4. Repeat for all cookies, placing them 2 inches apart on a baking sheet.

4. Bake Until Golden

  1. Preheat oven to 350°F (175°C).
  2. Bake for 12-14 minutes, or until the edges are golden but the centers are still soft.
  3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

5. Serve & Enjoy!

  1. Enjoy warm for an ooey-gooey cheesecake center, or let them cool completely for a thicker, set filling.
  2. Store leftovers in an airtight container.
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Expert Tips for the Best Cheesecake-Stuffed Cookies

Freeze the cheesecake filling – This keeps it from melting too quickly while baking.
Chill the cookie dough – Helps prevent spreading.
Seal the edges well – Ensures the filling stays inside.

Common Mistakes to Avoid

Not freezing the filling – Can lead to a messy, melted cheesecake center.
Overbaking the cookies – They should be slightly soft in the middle for the best texture.
Using too much dough per cookie – They’ll be too thick and won’t bake evenly.

Serving and Presentation Ideas

  • Serve warm with a scoop of vanilla ice cream.
  • Drizzle with chocolate or caramel sauce for extra indulgence.
  • Dust with powdered sugar for a bakery-style finish.

How to Store & Make Ahead

Storage:

  • Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.

Reheating:

  • Microwave for 10-15 seconds for a warm, gooey center.

Freezing:

  • Freeze baked cookies for up to 2 months. Thaw at room temperature or warm in the oven.
  • Make ahead tip: Freeze assembled (unbaked) cookies and bake straight from the freezer, adding 2-3 extra minutes.

Variations and Substitutions

  • Use dark chocolate chips – For a richer flavor.
  • Swap cream cheese filling for Nutella – For a chocolatey twist!
  • Make it gluten-free – Use gluten-free all-purpose flour.

What to Serve with Cheesecake-Stuffed Cookies

  • A tall glass of milk (classic combo!)
  • Fresh berries to balance the richness
  • A warm latte or hot cocoa

Frequently Asked Questions (FAQ)

Yes! Just chill it before assembling for better handling.

Why is my filling leaking out?

Make sure to completely seal the dough around the filling before baking.

Can I make these smaller?

Yes! Use smaller portions of dough and filling but adjust baking time by 2-3 minutes.

Conclusion

These Cheesecake-Stuffed Chocolate Chip Cookies are thick, gooey, and packed with a surprise creamy filling, making them a must-try dessert! Whether you’re baking for a party, holiday, or just a sweet craving, this recipe guarantees a show-stopping treat.

Try them today and let us know how they turned out! Don’t forget to subscribe for more delicious dessert recipes!

Calories Per Serving

Approximate Calories: 320 kcal per cookie (based on 16 cookies).

  • Preparation Time: 20 minutes
  • Chill Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour 2 minutes
  • Serves: 16 cookies
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chocolate chip cheesecake cookies stacked on top of each other with the title in the middle Save

Cheesecake-Stuffed Chocolate Chip Cookies – Gooey, Creamy & Irresistible!

  • Author: Elisa
  • Total Time: 32
  • Yield: 12 1x
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Description

These Cheesecake-Stuffed Chocolate Chip Cookies are thick, chewy, and filled with a creamy cheesecake center! The ultimate indulgent treat!

Ingredients

Scale

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ teaspoon vanilla extract

For the Chocolate Chip Cookie Dough:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) brown sugar, packed
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 ¾ cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

1. Make the Cheesecake Filling

  1. In a small bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
  2. Scoop teaspoon-sized portions onto a lined baking sheet and freeze for 30 minutes.

2. Prepare the Cookie Dough

  1. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  2. Mix in eggs and vanilla extract until fully combined.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Stir in chocolate chips.

3. Assemble the Cheesecake-Stuffed Cookies

  1. Scoop 2 tablespoons of cookie dough and flatten slightly.
  2. Place a frozen cheesecake ball in the center, then top with another tablespoon of dough.
  3. Seal the edges to completely cover the cheesecake filling.
  4. Repeat for all cookies, placing them 2 inches apart on a baking sheet.

4. Bake Until Golden

  1. Preheat oven to 350°F (175°C).
  2. Bake for 12-14 minutes, or until the edges are golden but the centers are still soft.
  3. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

5. Serve & Enjoy!

  1. Enjoy warm for an ooey-gooey cheesecake center, or let them cool completely for a thicker, set filling.
  2. Store leftovers in an airtight container.

Notes

✔ Freeze the cheesecake filling – This keeps it from melting too quickly while baking.
✔ Chill the cookie dough – Helps prevent spreading.
✔ Seal the edges well – Ensures the filling stays inside.

  • Prep Time: 20
  • Cook Time: 12
  • Category: DESSERT
  • Cuisine: AMERICAN

Nutrition

  • Serving Size: 12
  • Calories: 320

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