If you’re looking for a cookie recipe that stops people in their tracks and leaves them speechless after the first bite, you’ve just found it. These Cheesecake Stuffed Chocolate Cookies combine the best of two dessert worlds: warm, gooey chocolate chip cookies and a creamy cheesecake center. They’re soft, rich, a little tangy, and ridiculously delicious.
Why You’ll Love This Recipe
- 💥 Two desserts in one – Classic chocolate chip cookie + cheesecake
- 🍪 Soft and chewy with crisp edges and a creamy center
- 🕒 Quick to prep – 15 minutes of hands-on time
- 💡 Perfect for special occasions or freezer-friendly baking
- 🧁 Make-ahead friendly – freeze or chill and bake fresh!
Key Ingredients
🧁 For the Cheesecake Filling
- 12 oz cream cheese, cold and cubed
- ¾ cup powdered sugar – for a smooth, sweet filling
🍪 For the Cookie Dough
- 1 cup unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk – for chewiness and structure
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups semi-sweet chocolate chips
How to Make Cheesecake Stuffed Chocolate Cookies
1. Prep the Cheesecake Filling
In a stand mixer (or bowl with a hand mixer), beat cold cream cheese with powdered sugar for 1–2 minutes until smooth and thick. Scrape down the bowl as needed. Transfer to a small bowl and refrigerate while you prep the dough. Chilling makes the filling easier to shape and wrap.
2. Make the Cookie Dough
In the same mixing bowl, beat together butter, brown sugar, and granulated sugar for 2 minutes until light and fluffy.
Add the egg, egg yolk, vanilla extract, baking soda, and salt, and beat until smooth.
Reduce speed and mix in flour just until combined (don’t overmix!). Fold in chocolate chips using a spatula or low mixer speed.
3. Stuff and Shape the Cookies
Use a 2-tablespoon cookie scoop to portion the dough. Flatten each portion into a circle with your hands.
Scoop 1–2 teaspoons of the chilled cheesecake filling into the center of each dough circle.
Wrap the dough around the filling and seal it tightly, rolling gently into a smooth ball. Make sure the cream cheese is completely enclosed.
Place the stuffed dough balls on a parchment-lined baking sheet about 2 inches apart.
4. Bake
Bake in a preheated 375°F oven for 9–10 minutes, or until the edges are golden brown and the tops are just set. Don’t overbake—these are meant to be soft!
Let them cool on the sheet for 2–3 minutes, then transfer to a wire rack.
Tips for Success
- ❄️ Chill the cheesecake filling for easier stuffing
- 🧊 Don’t overfill – 2 teaspoons of filling is perfect
- ✋ Seal tightly – pinch and roll the cookie to keep the filling from leaking
- 🔁 Double the batch and freeze half for later cookie cravings!
Make Ahead & Storage
- Fridge: Store baked cookies in an airtight container for up to 5 days.
- Freezer (baked): Freeze baked cookies for up to 3 months.
- Freezer (unbaked): Freeze stuffed cookie dough balls on a tray, then transfer to a bag. Bake straight from frozen, adding 1–2 minutes to the baking time.
- Reheat: Microwave cookies for 10–15 seconds to get that fresh-baked, gooey center again!