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Cheesecake Stuffed Chocolate Chip Cookies

Thick, bakery-style chocolate chip cookies with a hidden creamy cheesecake filling. The perfect combination of crispy cookie edges and a soft, tangy center.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.33 cup powdered sugar
  • 1 tsp vanilla extract
Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 2 cups chocolate chips semi-sweet

Equipment

  • Stand mixer or hand mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Mix cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Drop 12 tablespoons onto a parchment-lined sheet and freeze for 1 hour.
  2. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  3. Cream butter, brown sugar, and granulated sugar until fluffy (3-4 mins). Beat in eggs one at a time, then vanilla.
  4. Whisk flour, cornstarch, baking soda, and salt. Gradually add to wet ingredients. Fold in chocolate chips.
  5. Take a scoop of dough, flatten it, place a frozen cheese dollop in the center, and cover with more dough. Seal edges completely.
  6. Roll into balls. Place on baking sheet and bake for 11-13 minutes until edges are golden.
  7. Let cool on the pan for 15 minutes to set the filling before moving to a wire rack.

Notes

Ensure the filling is completely frozen before assembly to prevent leaking. Store leftovers in the refrigerator.