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