Cheesecake Stuffed Chocolate Chip Cookies

These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate indulgence — soft, gooey chocolate chip cookies wrapped around a rich, tangy cheesecake filling. Every bite is a perfect contrast of warm cookie and cool, creamy center. It’s the kind of dessert that feels like two treats in one — and I’m all in for it.

Why You’ll Love This Recipe

I love these cookies because they take a classic favorite and turn it into something extra special. The cheesecake center melts slightly as the cookies bake, creating a soft, decadent surprise in every bite. They’re perfect for when I want to impress guests or just treat myself to something truly over-the-top. And the best part? They’re easier to make than they look.

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

• Powdered sugar

• Vanilla extract

For the cookie dough:

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Chocolate chips or chunks

directions

1. I start by making the cheesecake filling: I mix softened cream cheese, powdered sugar, and vanilla until smooth. I scoop small spoonfuls onto a lined baking sheet and freeze them for at least 30 minutes until firm.

2. While the filling freezes, I make the cookie dough. I whisk together flour, baking soda, and salt in a bowl.

3. In a separate bowl, I cream together butter, brown sugar, and granulated sugar until light and fluffy.

4. I add the eggs and vanilla, beating until smooth, then gradually mix in the dry ingredients.

5. I fold in the chocolate chips and chill the dough for about 30 minutes to make it easier to handle.

6. To assemble, I scoop a ball of cookie dough, flatten it slightly, place a frozen cheesecake ball in the center, and wrap the dough around it, sealing it well.

7. I place the stuffed cookies on a lined baking sheet and bake at 350°F (175°C) for 11–13 minutes, or until the edges are golden and the centers are just set.

8. I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12–14 large stuffed cookies and takes around 1 hour total — including 30 minutes of chill time and 10–13 minutes of baking per batch.

Variations

When I want to switch things up, I use white chocolate chips or add a touch of espresso powder to the cookie dough. I’ve also added crushed Oreos or peanut butter chips for extra flavor. For a holiday version, I mix a little cinnamon or pumpkin spice into the cheesecake filling.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days. Since they have a cream cheese center, I prefer keeping them chilled. To enjoy warm, I microwave one for about 10 seconds for that gooey, melty bite.

FAQs

Can I freeze the cheesecake-stuffed cookies?

Yes. I freeze them unbaked after stuffing, then bake straight from frozen, adding a couple of extra minutes to the baking time.

Can I use store-bought cookie dough?

You can, but homemade dough holds the filling better and gives better results. If using store-bought, choose a thick, sturdy dough.

Do I need to chill the cookie dough?

Yes, it makes the dough easier to work with and prevents the cookies from spreading too much during baking.

Can I make mini versions?

Yes, I make smaller cheesecake balls and use less dough per cookie. They’ll bake a bit faster, so I keep an eye on them.

What’s the texture like?

They’re soft and chewy on the outside with a creamy, slightly tangy cheesecake center. It’s a perfect flavor and texture combo.

Conclusion

Cheesecake Stuffed Chocolate Chip Cookies are everything I want in a dessert — rich, gooey, surprising, and seriously satisfying. They combine two favorites into one decadent treat, and once I made them, they instantly became a go-to when I want to wow a crowd or just indulge myself.