Cheesecake-Stuffed Chocolate Chip Cookies
These Cheesecake-Stuffed Chocolate Chip Cookies combine creamy cheesecake filling with soft, chocolate chip cookie dough to create an irresistible dessert. Perfectly balanced with gooey centers and soft golden edges, these cookies are ideal for any occasion, offering a delightful contrast of textures and customizable flavors.
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
- Yield: 18-20 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free (if using gluten-free flour blend)
Ingredients
Scale
Cookie Dough Ingredients
- 1 ¾ cups all-purpose flour (or gluten-free baking blend for GF version)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (or vegan butter substitute)
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips (or white chocolate chips for variation)
Cheesecake Filling Ingredients
- 8 oz cream cheese, softened (or dairy-free cream cheese for vegan option)
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: Beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy to create the luscious filling.
- Make the Cookie Dough: Whisk together flour, baking soda, and salt in one bowl. In another, cream the softened butter with granulated and brown sugars until fluffy. Beat in the egg and vanilla extract. Gradually combine dry ingredients with wet, then fold in mini chocolate chips last.
- Assemble the Cookies: Spoon a small amount of cookie dough, place a small ball of cheesecake filling in the center, then cover with another spoonful of cookie dough. Seal edges gently to form a stuffed dough ball.
- Bake Until Golden: Place stuffed dough balls on a parchment-lined baking sheet spaced evenly. Bake at 350°F (175°C) for 12-15 minutes until edges are golden but centers remain soft.
- Cool and Enjoy: Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to allow the filling to set slightly and avoid oozing.
Notes
- Use room temperature butter and cream cheese for easier mixing and smoother filling.
- Don’t overfill the cookies with cheesecake to prevent filling leakage.
- If dough becomes sticky, chill it in the refrigerator for 15 minutes before shaping.
- Mini chocolate chips melt better and distribute more evenly than regular-sized chips.
- Watch baking time closely to keep centers soft and gooey rather than dry.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cheesecake stuffed cookies, chocolate chip cookies, stuffed cookies, dessert, gluten free cookies, soft cookies, baked goods