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Ultimate Cheesecake Stuffed Chocolate Chip Cookies

A close-up of a chocolate chip cheesecake cookie cut in half, showing the creamy cheesecake filling inside.
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You get the best of two worlds with these cookies: soft, chewy chocolate chip cookie dough wrapped around a rich, tangy cheesecake center. These bakery-style cookies are decadent and simple to make for your next weekend baking project.

Ingredients

Scale
  • 1 cup cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1/2 cup semi-sweet chocolate chips (for filling)
  • 1/2 cup unsalted butter, softened (for dough)
  • 1/2 cup packed brown sugar (for dough)
  • 1/4 cup granulated sugar (for dough)
  • 1 large egg yolk (for dough)
  • 1 teaspoon vanilla extract (for dough)
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips (for dough)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Prepare the cheesecake filling: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar until smooth. Mix in 1 egg and 1 teaspoon vanilla extract. Fold in 1/2 cup chocolate chips. Place this mixture in the refrigerator while you prepare the cookie dough.
  3. Prepare the cookie dough: In a large bowl, cream together the softened butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy. Beat in the egg yolk and 1 teaspoon vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the remaining 1 cup of chocolate chips.
  5. Scoop about 1.5 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the chilled cheesecake filling in the center.
  6. Carefully wrap the cookie dough around the filling, sealing it completely to form a ball. Place the stuffed dough ball onto the prepared baking sheet, leaving space between cookies.
  7. Bake for 12 to 15 minutes, or until the edges are set but the centers still look slightly soft.
  8. Let the cookies cool 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 the best results and easiest stuffing, make sure your cheesecake filling is very cold before wrapping it in the room-temperature cookie dough.
  • If you want a more pronounced cheesecake swirl on top, press a small dollop of extra filling onto the top of the dough ball before baking.
  • Store leftovers in an airtight container in the refrigerator to maintain the creamy texture of the filling.

Nutrition

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