Cheesecake Stuffed Chocolate Chip Cookies (Baked) – Gooey, Golden, Irresistible

Cheesecake Stuffed Chocolate Chip Cookies

Hey friends!
Today, I’m excited to share a baking recipe that’s truly next-level — Cheesecake Stuffed Chocolate Chip Cookies. Imagine biting into a warm, golden cookie, only to discover a silky pocket of creamy cheesecake tucked inside. It’s like two desserts fell in love and made something magical.

These cookies are soft and chewy on the outside, with a surprise tangy, rich center that melts in your mouth. They’re perfect for celebrations, cozy weekends, or just because you’re craving something a little extra. I first made these for a family get-together — and let me tell you, people talked about them more than the actual cheesecake I brought!

Whether you’re a fan of classic chocolate chip cookies or cheesecake lover through and through, this combo is going to win your heart. Plus, they’re baked (not no-bake), which gives them that perfect golden crust and soft interior. Let’s dive in and bake something unforgettable.

Recipe at a Glance

Detail	Info
Prep Time	25 minutes
Chill Time	1 hour (for easier assembly)
Bake Time	13–15 minutes
Total Time	About 1 hour 45 minutes
Skill Level	Beginner-friendly
Yields	12–14 large cookies
Tools Needed	Hand or stand mixer, baking sheets, parchment, mixing bowls, scoop or spoon

Make-Ahead Tip: You can freeze the unbaked cookie dough balls (with filling) and bake fresh anytime you need a warm treat in minutes!

Ingredients

For the Cheesecake Filling

Ingredient	Notes
6 oz cream cheese (softened)	Full-fat for the creamiest center
3 tbsp powdered sugar	Adds smooth sweetness
½ tsp vanilla extract	Rounds out the flavor

For the Chocolate Chip Cookie Dough

Ingredient	Notes
¾ cup unsalted butter (softened)	Room temp is key for creaming
¾ cup brown sugar	For chewiness and depth
¼ cup granulated sugar	Helps crisp the edges
1 large egg	Room temp for smooth mixing
1½ tsp vanilla extract	Always use pure vanilla for best taste
2 cups all-purpose flour	Spoon & level to avoid dense cookies
½ tsp baking soda	Gives that lovely lift
½ tsp salt	Balances the sweetness
1½ cups chocolate chips	Semi-sweet or dark work best here

Step-by-Step Instructions

Step 1: Make the Cheesecake Filling

In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and fluffy.
Scoop into 12–14 small teaspoons onto a parchment-lined plate.
Freeze for at least 30–60 minutes. This makes stuffing much easier!

Pro Tip: The firmer the filling, the easier it is to wrap with cookie dough without leaking.

Step 2: Make the Cookie Dough

In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.
Beat in the egg and vanilla until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Slowly mix the dry ingredients into the wet, stirring until just combined.
Fold in chocolate chips evenly throughout the dough.

Step 3: Assemble the Cookies

Scoop a heaping tablespoon of dough, flatten slightly, and place a frozen cheesecake ball in the center.
Top with another tablespoon of dough and seal the edges completely so the filling is hidden inside.
Gently roll into a ball and place on a parchment-lined baking sheet.
Chill the stuffed dough balls for at least 30 minutes (important for perfect shape and gooey centers).

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F (175°C).
Space chilled dough balls about 2 inches apart.
Bake for 13–15 minutes, until the edges are golden and the centers are still slightly soft.
Let cool on the sheet for 5 minutes before transferring to a wire rack.

Sensory Checkpoint: Cookies should look puffy with slightly crackled tops and a soft center — don’t overbake!

Serving & Storage Tips

Storage Method	How Long	Notes
Room Temp	2–3 days	Store in airtight container
Fridge	5–6 days	Best for hot climates
Freezer (Unbaked Dough)	2 months	Freeze stuffed dough balls and bake straight from frozen (add 1–2 mins)
Freezer (Baked Cookies)	1 month	Reheat in microwave 10–15 sec for gooey center

Troubleshooting & FAQ

Problem	Cause	Fix
Filling leaks out	Filling not cold enough	Freeze cheesecake balls until firm
Cookies spread too much	Dough too warm	Chill dough balls before baking
Cookies too cakey	Too much flour	Measure flour carefully (spoon & level)
Not sweet enough	Forgot powdered sugar in filling	Double check your steps — it matters!

Variations to Try

Strawberry Cheesecake Cookies: Add 1 tbsp of freeze-dried strawberries to the filling.
Double Chocolate Version: Use cocoa powder in dough + white chocolate chips.
Mini Version: Use a small scoop for bite-sized party treats — just reduce bake time to 9–10 minutes.

Closing Encouragement

There you have it — Cheesecake Stuffed Chocolate Chip Cookies that bring together the best of two worlds. They’re gooey, rich, a little indulgent, and totally worth the extra step of stuffing. Once you make them, you’ll see how easy it actually is, and how much they impress everyone who takes a bite.

Go ahead and try these this weekend or surprise a friend with a batch — and don’t forget to tell me how they turned out. Ready to create some cookie magic?

Happy baking!

3 weeks ago