Big, soft, chewy chocolate chip cookies stuffed with cheesecake are two favorite desserts in on!
cheesecake stuffed chocolate chip cookies
If you're looking for a fun twist on chocolate chip cookies, these cheesecake stuffed chocolate chip cookies are for you!
The cookies are big, soft, and chewy with cheesecake stuffed inside.
MORE COOKIES TO LOVE
Ingredients you'll need to make chocolate chip cookies stuffed with cheesecake
CREAM CHEESE
Be sure to use the full-fat block of cream cheese for best results. Light cream cheese or spreadable cream cheese is too thin.
POWDERED SUGAR
You'll mix the cream cheese with powdered sugar, also known as confectioner's sugar or icing sugar.
VANILLA EXTRACT
You'll add vanilla extract to both the filling and cookies. I recommend pure vanilla extract.
FLOUR
Choose all-purpose flour. I suggest measuring by spooning the flour in the measuring cup. As always, I highly recommend a digital scale.
BAKING SODA AND BAKING POWDER
This recipe calls for both leaveners.
SALT
Salt is necessary when baking cookies to bring out the flavors and give a cookie oomph.
BUTTER
I suggest real butter, NOT margarine or a substitute. As a personal preference, I bake with salted butter. However, as there is salt added to the recipe, you may use unsalted butter if you prefer.
SUGARS
You'll need both brown sugar and granulated sugar. I used light brown sugar, but you may use dark brown if that is your preference.
EGGS
The recipe calls for two large eggs.
SEMI-SWEET CHOCOLATE CHIPS
It's not a chocolate chip cookie without chocolate chips!
TOOLS you'll need:
How do I store these cookies?
Because of the sugar content in the cheesecake center, you may store these cookies in an air-tight container for 5 days.
But they will last for over a week if you refrigerate the cookies.
TIPS on making cheesecake stuffed chocolate chip cookies
- Place the cheesecake filling in the freezer while you prepare the cookie dough.
- Be sure to scoop a hearty two tablespoons of dough and flatten with your palm before topping with a dollop of cheesecake filling.
- Hold the cookie dough in your hand and fold the sides up around the filling, pinching closed. Then roll into a ball with your palms.
- Only bake 8 cookies per baking tray, as these are pretty large!
- Bake one tray at a time in the center of your oven.
- Keep the unbaked cookies in the refrigerator while waiting for the oven.
- I recommend using an oven thermometer to be sure the temperature is accurate.
- Let the cookies cool completely on the baking tray, as they are fragile when fresh out of the oven.
- Cookies are done when edges are golden brown.
LOOKING FOR MORE CHOCOLATE CHIP COOKIE IDEAS?
If chocolate chip cookies are your thing, be sure to check out our chocolate chip pudding cookies, chocolate chip cake mix cookies, and chocolate chip oatmeal cookies.
PRINTABLE RECIPE
cheesecake stuffed chocolate chip cookies
These CHEESECAKE STUFFED CHOCOLATE CHIP COOKIES are big, thick, soft, and chewy and stuffed with cream cheese.
Ingredients
- FILLING
- 8 ounces cream cheese (full-fat)
- ¾ cup confectioner's sugar (82.5 grams)
- ½ teaspoon vanilla extract
- COOKIES
- 3 ½ cups all-purpose flour (448 grams)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup slightly softened butter (226 grams)
- 1 cup brown sugar (208 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips (12 ounces)
Instructions
- Preheat oven to 350 degrees F.
- Line three baking trays with parchment paper and set aside.
- In a bowl with an electric hand mixer, or in the bowl of a standing mixer fitted with the wire whip, place the filling ingredients.
- Mix well.
- Place the filling in the freezer. (It should not be left in long enough to solidify.)
- In a large bowl, add the flour, baking soda, baking powder, and salt. Briefly stir with a whisk.
- In a bowl with a hand mixer or in the bowl of a standing mixer fitted with a flat beater, place the butter and beat.
- Add the sugars and mix well.
- Add the eggs, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually stir in the flour mixture until well blended.
- Stir in the chocolate chips.
- Scoop out 24 cookies on the 3 trays, 8 cookies per tray. Use a two-tablespoon cookie scoop with a heaping scoop.
- Flatten the scoop of cookie dough with your palm. Place a dollop of the filling in the center (about 1 to 2 teaspoons of filling). Pull up the edges of the cookie dough around the filling and pinch closed. Roll between your palms to form a ball.
- Bake until edges are golden brown, 16 to 20 minutes.
- Let cool completely on the baking trays.
Notes
- We recommend using an oven thermometer to ensure a correct temperature.
- Do not over-soften the butter. It should still be cold.
- I suggest using a 2 tablespoon cookie scoop.
- Bake one tray at a time in the center of the oven.
- Keep unbaked cookies in the refrigerator until the oven is ready.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 308Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 45mgSodium: 265mgCarbohydrates: 40gFiber: 1gSugar: 24gProtein: 4g
HowToMakeEasyCookies.com offers nutritional information for recipes contained on this site as a courtesy and is an estimate only. This information comes from online calculators. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you use to create this recipe.
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