If you’re a dessert lover who finds it hard to choose between cookies and cheesecake, we’ve got the ultimate treat for you: Chocolate Chip Cookies Stuffed with Cheesecake. These cookies are thick, gooey, and golden on the outside, but take one bite and you’ll discover a surprise inside — a creamy, tangy cheesecake center that melts in your mouth.
This stuffed cookie recipe is the perfect combination of soft-baked chocolate chip cookies and luscious cheesecake filling, offering an irresistible blend of textures and flavors in every bite. Whether you’re baking for a special occasion, holiday treat box, or simply craving something extra decadent, this recipe delivers.
Why You’ll Love This Recipe
✅ A fun twist on classic cookies
✅ Two desserts in one!
✅ No chill time required
✅ Perfect for freezing and gifting
✅ Impressive yet easy to make
Recommended Kitchen Tools
- Stand mixer or electric hand mixer
- Mixing bowls
- Rubber spatula
- Cookie scoop or ice cream scoop
- Baking sheet
- Parchment paper or silicone baking mat
- Measuring cups and spoons
- Freezer-safe tray
Ingredients
For the Cheesecake Filling:
- 1 (8 oz / 225 g) block cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 tsp vanilla extract
For the Cookie Dough:
- ¾ cup (170 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups (270 g) semi-sweet chocolate chips
Preparation
Step 1: Make the Cheesecake Filling
- In a small bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth and fluffy.
- Scoop small teaspoon-sized balls of the mixture onto a parchment-lined tray.
- Freeze for at least 30–60 minutes. The firmer the filling, the easier it is to stuff into the cookie dough.
Step 2: Make the Cookie Dough
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until fully combined.
- Fold in the chocolate chips with a spatula.
Step 3: Assemble the Stuffed Cookies
- Scoop about 2 tablespoons of cookie dough and flatten it in your palm.
- Place a frozen cheesecake ball in the center and wrap the dough around it to seal completely.
- Roll gently to form a ball. Make sure the cheesecake is fully enclosed.
- Place on a lined baking sheet, spacing 2 inches apart.
Step 4: Bake the Cookies
- Bake at 350°F (175°C) for 12–14 minutes, or until the edges are golden brown but the centers are still soft.
- Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
🍽️ Tip: These cookies are best slightly warm when the cheesecake filling is still creamy inside!
Tips for Success
- Don’t skip freezing the filling: It makes stuffing the cookies much easier and prevents it from leaking during baking.
- Room temperature butter ensures smooth, creamy cookie dough.
- Avoid overbaking: The cookies will continue to cook on the hot baking tray after being removed from the oven.
- Seal the cookie dough well to avoid the cheesecake filling bursting out.
- Use a cookie scoop for evenly sized cookies.
Recipe Variations
🍓 Strawberry Cheesecake Cookies
Add a dollop of strawberry jam to the cheesecake filling before freezing.
🍫 Double Chocolate Cheesecake Cookies
Use chocolate cookie dough and dark chocolate chips for a richer version.
🥜 Peanut Butter Cheesecake Cookies
Swirl a teaspoon of peanut butter into the cheesecake filling.
🧁 Funfetti Cheesecake Cookies
Add colorful sprinkles to the dough and filling for a birthday version.
Make It Fit Your Diet
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Dairy-Free: Use dairy-free cream cheese and vegan butter alternatives.
- Low-Sugar: Substitute with monk fruit sweetener or stevia-based sugar blends.
Storage & Freezing
Store:
- At room temperature for up to 2 days
- In the refrigerator for up to 5 days
Freeze:
- Freeze baked cookies in an airtight container for up to 2 months.
- You can also freeze unbaked stuffed dough balls and bake them straight from frozen (add 2–3 minutes to bake time).
Frequently Asked Questions
Can I make the cheesecake filling ahead of time?
Yes! The cheesecake balls can be prepared and frozen up to 1 week in advance.
Why is my filling leaking out?
Make sure the cheesecake is completely sealed within the dough and frozen solid before baking.
Can I add mix-ins?
Absolutely. Try adding chopped nuts, toffee bits, or dried fruit for extra texture and flavor.
Final Thoughts
Chocolate Chip Cookies Stuffed with Cheesecake are a game-changer. They combine two beloved desserts into one indulgent, flavor-packed treat. The cookie itself is golden and chewy, while the surprise cheesecake center is creamy, cool, and sweet. Whether you’re making them for a party or just because, they never fail to impress.
This recipe is easy enough for beginner bakers but satisfying enough to become a staple in any dessert rotation. Serve with a glass of milk or cup of coffee, and enjoy the magic of this cookie-cheesecake fusion.
