Description
Soft, gooey Cheesecake Stuffed Chocolate Chip Cookies filled with a creamy cheesecake center and melty chocolate chips. This recipe combines the rich tanginess of cheesecake with classic buttery chocolate chip cookies for a delightful treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients for Cookies
- 2 1/4 cups all-purpose flour (or gluten-free blend for gluten-free option)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients for Cookies
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened (dairy-free cream cheese for vegan option)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Add-ins
- 1 1/2 cups chocolate chips (semi-sweet chocolate chips recommended; white chocolate chips can be substituted)
Instructions
- Prepare the cheesecake filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Chill in the fridge while making the cookie dough.
- Make the cookie dough: Cream together room temperature butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs and vanilla extract. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients and mix until just combined. Gently fold in the chocolate chips.
- Assemble the cookies: Scoop a tablespoon-sized portion of cookie dough and flatten it in your palm. Place about one teaspoon of the cheesecake filling in the center. Cover with another flattened ball of cookie dough and carefully seal the edges to form a smooth ball preventing filling leakage.
- Bake the cookies: Arrange stuffed cookie dough balls on a lined baking sheet spaced a few inches apart. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, until edges are golden but centers remain soft.
- Cool and serve: Let cookies cool briefly on the baking sheet, then transfer to a wire rack. Allow to cool enough for filling to set slightly but remain creamy. Serve warm or at room temperature for best gooey texture.
Notes
- Keep the cheesecake filling chilled for easier handling and to avoid leakage during baking.
- Seal edges of dough tightly around filling to prevent oozing.
- Use room temperature butter for a smooth cookie dough consistency.
- Bake cookies just until edges brown to ensure soft centers and gooey filling.
- Resting the dough in the fridge before baking can help intensify flavors and reduce spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 14g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cheesecake stuffed cookies, chocolate chip cookies, cheesecake filling, soft cookies, gooey cookies, dessert, baked treats