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Chocolate Chip Cheesecake Stuffed Cookies

A chocolate chip cheesecake cookie cut in half, showing the thick, creamy cheesecake filling inside.
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Make these soft and chewy cookies that combine the rich flavor of chocolate chips with a creamy, tangy cheesecake center for an indulgent dessert experience.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Prepare the cheesecake filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth. Chill this mixture for at least 30 minutes.
  2. Prepare the cookie dough: In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
  4. Assemble the cookies: Scoop about 1 1/2 tablespoons of cookie dough into your hand. Flatten it into a circle. Place a teaspoon-sized ball of the chilled cheesecake filling in the center.
  5. Wrap the cookie dough completely around the filling, sealing the edges tightly to ensure the filling is fully enclosed. Roll into a smooth ball.
  6. Place the dough balls on baking sheets lined with parchment paper, spacing them about 2 inches apart.
  7. Bake at 350°F (175°C) for 12 to 15 minutes, or until the edges are set and lightly golden. The centers may look slightly soft.
  8. Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake center will firm up as they cool.

Notes

  • For easier handling of the cheesecake filling, use a small cookie scoop or roll the chilled filling into small balls before assembling the cookies.
  • Do not overbake; these cookies are best when they are soft and slightly gooey in the center.
  • You can make the cheesecake filling a day ahead and store it covered in the refrigerator.

Nutrition

Find it online: https://cookingbyfelix.com/chocolate-chip-cheesecake-cookies/