What’s better than a soft, chewy chocolate chip cookie? A cheesecake-stuffed chocolate chip cookie! These giant, bakery-style cookies are loaded with melty chocolate chips and have a rich, creamy cheesecake center that takes them to the next level.
If you love chocolate chip cookies and cheesecake, this recipe is a dream come true!
Why You’ll Love These Cookies!
✔️ Crispy on the Outside, Gooey on the Inside – The perfect texture combination!
✔️ Easy to Make – No fancy equipment needed.
✔️ Rich Cheesecake Filling – A delicious surprise in every bite.
✔️ Make-Ahead Friendly – Prep the cheesecake filling in advance!
Ingredients (Makes 12 Large Cookies)
For the Cheesecake Filling:
- 170g (6 oz) cream cheese, softened
- 50g (¼ cup) granulated sugar
- ½ tsp vanilla extract
For the Chocolate Chip Cookie Dough:
- 115g (½ cup) unsalted butter, softened
- 100g (½ cup) granulated sugar
- 100g (½ cup) brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 200g (1⅔ cups) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 170g (1 cup) chocolate chips
How to Make Cheesecake-Stuffed Chocolate Chip Cookies
Step 1: Make the Cheesecake Filling
- In a small bowl, beat cream cheese, sugar, and vanilla extract until smooth.
- Scoop 12 small teaspoons of the mixture onto a lined baking sheet.
- Freeze for 30-45 minutes, until firm.
Step 2: Prepare the Cookie Dough
- In a bowl, beat butter, granulated sugar, and brown sugar until creamy.
- Mix in egg and vanilla extract until combined.
- Add flour, baking soda, and salt, mixing until just combined.
- Fold in chocolate chips.
Step 3: Assemble the Cookies
- Scoop 2 tablespoons of cookie dough and flatten slightly.
- Place a frozen cheesecake filling piece in the center.
- Cover with another scoop of cookie dough and seal the edges.
- Chill the assembled cookies in the fridge for 15-20 minutes.
Step 4: Bake the Cookies
- Preheat oven to 175°C (350°F).
- Bake cookies for 12-15 minutes, until golden brown.
- Let them cool for 5-10 minutes before serving.
Nutritional Information (Per Cookie)
- Calories: ~320 kcal
- Carbohydrates: 40g
- Protein: 4g
- Fat: 16g
- Sugar: 24g
Tips for the Best Stuffed Cookies!
✅ Freeze the Cheesecake Filling – This prevents it from melting too quickly.
✅ Chill the Cookie Dough Before Baking – Helps keep the cookies thick and chewy.
✅ Don’t Overbake – Cookies will continue baking on the tray after removal.
Storage & Make-Ahead Tips
???? Fridge: Store in an airtight container for up to 5 days.
❄️ Freezer: Freeze unbaked stuffed cookie dough for up to 2 months. Bake directly from frozen, adding 2-3 minutes to the bake time.
Fun Variations!
???? Double Chocolate Version – Use chocolate dough instead of regular cookie dough.
???? Berry Cheesecake Filling – Add freeze-dried strawberries to the cheesecake filling.
???? Peanut Butter Twist – Swirl in peanut butter for a Reese’s-style cookie.
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