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Cheesecake-Stuffed Chocolate Chip Cookies
Gooey chocolate chip cookies with a surprise creamy cheesecake center—the ultimate indulgence!
Ingredients
For the Cheesecake Filling:
- 4 oz (½ block) cream cheese, softened
- 2 tbsp granulated sugar
- ½ tsp vanilla extract
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ cups chocolate chips (semi-sweet or milk)
Instructions
1. Make the Cheesecake Filling
- Beat cream cheese, sugar, and vanilla until smooth.
- Scoop into 24 small balls (~½ tsp each) onto a parchment-lined tray.
- Freeze 1 hour (to prevent melting while baking).
2. Prepare the Cookie Dough
- Cream butter and sugars until fluffy. Add eggs and vanilla, mixing well.
- Whisk flour, baking soda, and salt, then gradually mix into wet ingredients.
- Fold in chocolate chips. Chill dough 30 mins (for easier handling).
3. Assemble & Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop 1.5 tbsp cookie dough, flatten slightly, and place a cheesecake ball in the center.
- Wrap dough around filling, sealing completely. Roll into a smooth ball.
- Place on tray, 2 inches apart. Bake 12–14 mins until edges are golden (centers will look soft).
- Cool 10 mins on tray—they’ll firm up as they cool!
Pro Tips
🍫 Extra chocolate: Press extra chips on top before baking.
🍦 Serve warm: Pair with vanilla ice cream for a next-level dessert.
🧊 Freeze ahead: Store unbaked stuffed dough balls in the freezer for impromptu cookies!
Why These Are Irresistible
- Creamy surprise: The cheesecake center stays luscious.
- Perfect texture: Crispy edges, chewy middle.
- Crowd-pleaser: Guaranteed to wow at parties!
Let me know if you’d like a gluten-free or Nutella-swirled version! 😍
