introduction
These Cheesecake Stuffed Chocolate Chip Cookies are soft cookies with a small cream cheese center. They are sweet and rich. You bite a cookie and find a creamy cheesecake surprise inside. Try them for a treat or for a party. You can also compare this style to other filled cookies like chewy pumpkin chocolate chip cookies to see different textures.
why make this recipe
You make this recipe when you want an easy showstopper. The cookies bake fast. The cream cheese filling adds a smooth, tangy taste. Kids like them. Guests notice them. You do not need many special tools.
how to make Cheesecake Stuffed Chocolate Chip Cookies
Work in small steps. First mix the cookie dough. Then make the cream cheese filling. Chill dough if you want firmer shapes. Use your hands to wrap the filling inside each dough ball. Keep the filling small so it cooks through and stays creamy.
Ingredients :
2 cups all-purpose flour, 1 egg, 1 egg yolk, 1 cup packed brown sugar, 8 oz cream cheese, softened, 1 cup granulated sugar, 1 tbsp vanilla extract, 1/2 cup unsalted butter, melted, 2 cups chocolate chips, 1/2 tsp baking soda, 1/4 tsp salt
Directions :
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and egg yolk, then stir in the vanilla extract.
- In another bowl, mix the flour, baking soda, and salt together. Gradually blend this mixture into the wet mixture.
- Stir in the chocolate chips.
- In a separate bowl, beat the cream cheese until smooth.
- Take a small amount of cookie dough, flatten it in your palm, add a teaspoon of cream cheese filling, and wrap the dough around it to form a ball.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
how to serve Cheesecake Stuffed Chocolate Chip Cookies
Serve these cookies at room temperature so the cream cheese stays soft. Place them on a plate or a cookie tower for a party. You can warm one for 5-8 seconds in the microwave for a soft center. Try them with a scoop of vanilla ice cream or a slice of chilled cake, like a simple ice cream cake idea inspired by chipwich ice cream cake pairings.
how to store Cheesecake Stuffed Chocolate Chip Cookies
Let cookies cool fully. Store in an airtight container in the fridge for up to 4 days. If you keep them at room temperature, eat within 2 days. To freeze, place baked and cooled cookies in a single layer on a tray, freeze for 1 hour, then move to a freezer bag. Freeze up to 2 months. Thaw in the fridge or at room temperature.
tips to make Cheesecake Stuffed Chocolate Chip Cookies
- Use room temperature cream cheese so it blends smooth.
- Keep the cream cheese filling small — about 1 teaspoon each — so it heats through.
- Chill the dough 15-30 minutes if it feels too soft.
- Do not overbake. Take them out when edges are light gold.
- For neater cookies, use a cookie scoop for the dough and a small spoon or piping bag for the filling.
variation (if any)
- Add chopped nuts like pecans or walnuts for crunch.
- Mix in white chocolate chips for a different sweet note.
- Make mini versions by using smaller dough balls and ½ teaspoon filling.
- Add a little lemon zest to the cream cheese for a bright flavor.
FAQs
Q: Can I use low-fat cream cheese?
A: Yes, but the filling may be less rich. It still works.
Q: Can I freeze the dough before baking?
A: Yes. Freeze formed dough balls on a tray, then store in a bag. Bake from frozen, adding 1-2 minutes to the bake time.
Q: Do I need both an egg and an egg yolk?
A: The whole egg adds structure and the yolk adds richness. You can try just one egg but expect a small texture change.
Q: Will the cream cheese leak out while baking?
A: Keep the filling small and seal the dough well around it. Slight leaks can happen if the dough is thin.
Q: Can I make the filling ahead?
A: Yes. Make the cream cheese filling and store it in the fridge for a day before using.
Conclusion
For another full recipe and tips on cheesecake-stuffed cookies, see Cheesecake Stuffed Cookies – Sugar Spun Run.
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the melted butter, brown sugar, and granulated sugar until smooth.
- Beat in the egg and egg yolk, then stir in the vanilla extract.
- In another bowl, mix the flour, baking soda, and salt together. Gradually blend this mixture into the wet mixture.
- Stir in the chocolate chips.
- In a separate bowl, beat the cream cheese until smooth.
- Take a small amount of cookie dough, flatten it in your palm, add a teaspoon of cream cheese filling, and wrap the dough around it to form a ball.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until lightly golden.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.