Here’s a fun, indulgent dessert recipe—Cheesecake-Stuffed Chocolate Chip Cookies. You get soft, chewy cookies with a creamy cheesecake center in every bite.
🍪🍫 Cheesecake Stuffed Chocolate Chip Cookies
Ingredients (12–16 cookies)
For the cheesecake filling
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For the cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips
Instructions
1. Make the cheesecake filling
- In a small bowl, mix cream cheese, sugar, and vanilla until smooth.
- Chill in fridge while making the cookie dough.
2. Make the cookie dough
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together butter, granulated sugar, and brown sugar until fluffy.
- Beat in eggs and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet until combined.
- Fold in chocolate chips.
3. Assemble cookies
- Scoop about 2 tbsp of cookie dough and flatten slightly in your hand.
- Place 1 tsp of cheesecake filling in the center.
- Fold the cookie dough around the filling, pinching edges to seal completely.
- Place on a baking sheet lined with parchment, spacing about 2 inches apart.
4. Bake
- Bake 12–15 minutes, until edges are golden but centers are still soft.
- Let cookies cool on the pan 5 minutes before transferring to a wire rack.
⭐ Tips
- Do not overbake: Centers should remain soft to preserve the cheesecake texture.
- Chill cookie dough 30 minutes if too soft—it makes wrapping easier.
- Flavor variations: Add mini chocolate chips to cheesecake filling, swirl in caramel, or mix in crushed cookies.
- Storage: Keep in an airtight container in the fridge up to 4 days.
If you want, I can give a smaller batch version or a fancier version with chocolate drizzle or cookie dough coating.
Do you want me to do that?
