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Cheesecake-stuffed chocolate chip cookies on a plate

Cheesecake-Stuffed Chocolate Chip Cookies

These cheesecake-stuffed chocolate chip cookies combine a creamy cheesecake center with a warm, chewy chocolate chip cookie for a delightful dessert experience.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Ingredients
  • 1 cup all-purpose flour For a chewier cookie, you can use 9/10 cup flour + 2 tablespoons bread flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar Use light brown sugar for a milder molasses note.
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg For an egg-free version, a commercial egg replacer can work but expect a slight texture change.
  • 1 cup chocolate chips (semisweet or a mix of milk and dark) Fold in last to avoid overworking the dough.
Cheesecake Filling Ingredients
  • 8 oz cream cheese, softened Full-fat gives the best texture.
  • 1/4 cup powdered sugar For a tangier filling, swap half for 1 tablespoon lemon juice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and smooth.
  4. Add the vanilla and the egg. Mix until fully combined.
  5. Gradually fold the flour mixture into the wet ingredients. Stir in the chocolate chips. The dough should be soft but scoopable.
  6. In a separate bowl, beat the cream cheese with the powdered sugar until smooth and lump-free. Scrape down the bowl so the filling is uniform.
Assembly and Baking
  1. Scoop about 2 tablespoons of cookie dough and flatten it in your palm. Place about 1 teaspoon of the cream cheese filling in the center.
  2. Enclose the filling by pulling the edges of dough up and around the cheese. Roll it gently into a smooth ball and place it on the prepared baking sheet, seam-side down.
  3. Bake for 10–12 minutes. The edges should be set and lightly golden; the centers should still look slightly soft.
  4. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Best served slightly warm. Store in an airtight container for up to 2 days at room temperature. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.