Cheesecake Stuffed Chocolate Chip Cookies for the Ultimate Dessert Craving

These Cheesecake Stuffed Chocolate Chip Cookies are what I turn to when I want to impress or treat myself with something truly indulgent. They’re soft, gooey, and packed with everything I love—classic chocolate chip cookie dough wrapped around a creamy cheesecake center. Every bite is a perfect mix of melty chocolate, buttery dough, and tangy cheesecake.

Why You’ll Love This Recipe

I love these cookies because they take two iconic desserts and combine them into one unforgettable treat. The cookie outside is golden, chewy, and loaded with chocolate chips. The surprise cheesecake filling inside is creamy and smooth, offering a delicious contrast to the warm cookie. These are perfect for parties, special occasions, or any time I want to take cookies to the next level.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cheesecake filling:

• Cream cheese, softened

• Granulated sugar

• Vanilla extract

For the cookie dough:

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Semi-sweet chocolate chips

Directions

1. In a small bowl, mix the cream cheese, sugar, and vanilla until smooth. Scoop into small teaspoons and freeze for about 30 minutes or until firm.

2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

3. Add the eggs and vanilla, mixing until fully combined.

4. Stir in the flour, baking soda, and salt until a soft dough forms.

5. Fold in the chocolate chips evenly throughout the dough.

6. Scoop a generous tablespoon of cookie dough and flatten it slightly in your palm.

7. Place a frozen cheesecake ball in the center, then wrap the dough around it, sealing it completely.

8. Place the stuffed cookies on a lined baking sheet and chill for at least 30 minutes.

9. Preheat oven to 350°F (175°C) and bake the cookies for 12–14 minutes, until the edges are golden but the centers are still soft.

10. Let them cool slightly before serving—the filling will be warm and gooey.

Servings and timing

This recipe makes about 12–16 cookies, depending on the size. It takes around 25 minutes of prep (including freezing the filling) and 12–14 minutes of baking. I usually allow an extra 30 minutes for chilling the dough before baking for the best texture.

Variations

• I like using white chocolate chips or dark chocolate chunks for a twist on the flavor.

• A sprinkle of sea salt on top adds a delicious sweet-salty contrast.

• I’ve made a red velvet version of the dough for holidays or themed parties.

• Mini cookies work great too—just use smaller cheesecake scoops and dough balls.

• Sometimes I add a touch of espresso powder to the dough for a mocha vibe.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They stay soft and gooey when I reheat them in the microwave for about 10–15 seconds. They also freeze beautifully—I freeze unbaked stuffed cookie dough balls and bake straight from frozen, just adding a couple extra minutes to the bake time.

FAQs

Do I have to freeze the cheesecake filling?

Yes, I always freeze it so it stays firm while wrapping in the dough and doesn’t melt too quickly during baking.

Can I make the dough ahead of time?

Definitely. I make the dough and refrigerate it for up to 2 days before assembling and baking the cookies.

What kind of cream cheese should I use?

I use full-fat brick-style cream cheese for the richest, creamiest filling. Avoid whipped or spreadable versions.

Why did my cookies spread too much?

If that happens, I usually find chilling the dough longer helps. Also, measuring flour accurately and not overmixing are key.

Can I make these smaller for a bite-sized version?

Yes! I just reduce the filling and dough portions and adjust the baking time by a couple minutes.

Conclusion

These Cheesecake Stuffed Chocolate Chip Cookies are the kind of dessert I make when I want to wow someone—or just treat myself to something amazing. They’re soft, rich, and filled with a delicious surprise that keeps everyone coming back for more. Whether for a party, gift, or weekend baking project, this recipe never disappoints.

Cheesecake Stuffed Chocolate Chip Cookies for the Ultimate Dessert Craving

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• Author: Mary
• Prep Time: 25 minutes (plus 30 minutes chilling)
• Cook Time: 12–14 minutes
• Total Time: ~1 hour 10 minutes
• Yield: Makes 12–16 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Cheesecake Stuffed Chocolate Chip Cookies combine two favorite desserts into one indulgent treat! Buttery, chewy chocolate chip cookies are wrapped around a creamy cheesecake filling for a rich, gooey surprise in every bite. Perfect for parties, gifting, or treating yourself, these stuffed cookies are soft, melty, and absolutely unforgettable.

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Ingredients

• For the Cheesecake Filling:
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• For the Cookie Dough:
• 1 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

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Instructions

1. In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop into small balls (1 tsp each) and freeze for 30 minutes.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs and vanilla; mix well.
4. Stir in flour, baking soda, and salt until just combined.
5. Fold in chocolate chips.
6. Scoop a heaping tablespoon of dough, flatten slightly, and place a frozen cheesecake ball in the center. Wrap the dough around to seal.
7. Place on a lined baking sheet and chill for at least 30 minutes.
8. Preheat oven to 350°F (175°C).
9. Bake for 12–14 minutes until golden at the edges but soft in the center.
10. Cool slightly before serving.

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Notes

• Use full-fat brick-style cream cheese for best texture.
• Chill dough thoroughly to avoid excess spreading.
• Add a sprinkle of flaky sea salt on top for contrast.
• Freeze unbaked stuffed dough balls for easy future baking—no thawing needed.
• Swap in white chocolate, dark chocolate, or espresso powder for variations.