Cheesecake-Stuffed Chocolate Chip Cookies

Why You’ll Love This Recipe

If you’re a fan of classic chocolate chip cookies and cheesecake, this recipe is a dream come true. The rich, gooey chocolate chips and the velvety cheesecake filling create an irresistible combination. The warm cookies with a cool cheesecake center are a delightful twist on a beloved favorite, making these cookies perfect for any occasion. Whether you’re serving them at a party or enjoying them with a cup of coffee, these cookies are sure to impress.

Ingredients

For the Cheesecake Filling:

• 4 oz cream cheese, softened
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

For the Cookie Dough:

• 1 cup unsalted butter, softened
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ cups semisweet chocolate chips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Cheesecake Filling

In a small bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized dollops onto a lined baking sheet and freeze for at least 30 minutes.

Step 2: Make the Cookie Dough

In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until smooth. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips.

Step 3: Assemble the Cookies

Scoop about 2 tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake filling piece in the center, then cover with another small piece of cookie dough. Seal the edges and roll into a ball. Repeat with the remaining dough. Place the cookie dough balls on a lined baking sheet, leaving space between each.

Step 4: Bake & Enjoy

Preheat the oven to 350°F (175°C). Bake for 10-12 minutes, or until the cookies are golden brown on the edges but still soft in the center. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

This recipe makes about 18-24 cookies, depending on the size of the dough balls you form. It takes about 20 minutes to prepare the ingredients, 30 minutes to freeze the cheesecake filling, and around 12 minutes to bake the cookies. The total time from start to finish is approximately 1 hour.

Variations

• Different fillings: You can experiment with other fillings like chocolate ganache, caramel, or peanut butter.
• Add-ins: Feel free to mix in nuts, such as chopped pecans or walnuts, for a crunchy texture.
• Sugar-free version: Substitute the cream cheese with a sugar-free version and use a sugar alternative in the cookie dough.
• Gluten-free option: Use a gluten-free all-purpose flour blend to make this recipe gluten-free.

Storage/Reheating

These cheesecake-stuffed chocolate chip cookies can be stored in an airtight container at room temperature for up to 4-5 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds to enjoy a warm, melty center.

FAQs

How do I prevent the cheesecake filling from melting out during baking?

Make sure to freeze the cheesecake filling for at least 30 minutes before using it in the cookies. This will help it stay intact during baking.

Can I use low-fat cream cheese for the filling?

Yes, you can use low-fat cream cheese, but keep in mind the texture might be slightly less rich and creamy.

Can I use margarine instead of butter for the cookie dough?

While butter provides the best flavor and texture, margarine can be used as a substitute. However, the cookies may not be as soft and flavorful.

Can I freeze the cookie dough before baking?

Yes, you can freeze the assembled cookie dough balls (before baking). Just place them on a baking sheet to freeze, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

What type of chocolate chips should I use?

Semisweet chocolate chips are ideal for this recipe, but you can also use milk chocolate, dark chocolate, or even white chocolate chips depending on your preference.

Can I make these cookies without the cheesecake filling?

If you prefer just the chocolate chip cookies, you can skip the cheesecake filling and make regular chocolate chip cookies with the same dough.

How can I ensure the cookies are soft and chewy?

Do not overbake the cookies! Bake until the edges are golden but the center is still soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

How can I make these cookies ahead of time?

You can prepare and freeze the dough balls ahead of time, then bake them when you're ready to enjoy fresh cookies.

Can I use flavored extracts instead of vanilla?

Yes, you can use almond extract, hazelnut extract, or any other flavor you like in place of vanilla to create a unique twist on the cookies.

Are these cookies suitable for gift giving?

Absolutely! These cookies make a fantastic homemade gift. Package them in a cute tin or box for a thoughtful treat.

Conclusion

Cheesecake-Stuffed Chocolate Chip Cookies are the perfect blend of indulgence and comfort. With a rich cheesecake center nestled inside a soft and chewy chocolate chip cookie, every bite is a delightful experience. Whether you’re craving a sweet snack or looking for a show-stopping dessert to share, this recipe is sure to become a favorite. Try them today and savor the sweet magic!