Why You’ll Love This Recipe

I love how these cookies deliver gooey chocolate, buttery dough, and a tangy cheesecake surprise all in one bite. They’re soft, indulgent, and perfect for celebrations or any day I want to treat myself. Plus, they’re easier and quicker to whip up than a full cheesecake.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cheesecake filling
- 8 oz cream cheese, cubed (full-fat, brick style)
- ½ cup powdered sugar
- 1 tsp vanilla extract
Cookie dough
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups semi‑sweet (or choice) chocolate chips

directions

Prep cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Chill in the fridge while you make the dough.
Make cookie dough: Cream butter with both sugars until light. Mix in egg(s) and vanilla. Add baking soda and salt, then fold in flour until just combined. Stir in chocolate chips.
Assemble cookies: Scoop medium dough balls (roughly 2 Tbsp). Flatten each, place ~2 tsp cheesecake filling in the center, and wrap the dough around it, sealing completely.
Bake: Preheat oven to 375 °F (190 °C). Place cookies 2″ apart on parchment-lined baking sheets. Bake 9–10 minutes, or until edges are golden and tops are set.
Finish: Let cool on the baking sheet briefly before transferring. Enjoy warm!

Servings and timing

Yield: about 24 cookies
Prep time: ~15 minutes
Bake time: 9–10 minutes per batch
Total time: ~25 minutes

storage/reheating

I store these in an airtight container in the fridge for up to 3 days. They stay delicious warmed briefly in the microwave (10–15 sec). I’ve frozen them for up to 2 weeks—just thaw and reheat slightly.

Variations

Mini version: Use smaller scoops for bite-size treats—bake a bit less.
Dark chocolate chips: Swap semi-sweet chips for dark for a richer profile.
Extra vanilla cheesecake: Add a little lemon zest or swap powdered sugar with orange for a citrus twist.
Sugar-free filling: Use a monk fruit or erythritol powdered substitute to reduce sugar.

FAQs

1. Can I make the dough and filling ahead?

Yes! Chill the dough for up to 2 days—or freeze up to 3 months—and keep cheesecake filing in the fridge for 2 days before assembling.

2. Do cookies need refrigeration due to the cheese?

Technically yes, but if I’ll eat them within 1–2 days, I keep them at room temperature. For longer storage, refrigeration is a safe bet.

3. Can I use a cookie scoop instead of tablespoons?

Absolutely—use a medium cookie scoop (~2 Tbsp) for consistent sizing. Flatten, add filling, then wrap as usual.

4. Why add both egg and extra yolk?

Adding an extra yolk makes cookies richer and softer without spreading too thin—gives that bakery-style texture.

5. What if cream cheese oozes out?

Make sure filling is chilled and dough seals completely. A tight seal helps prevent leaks. Let cookies rest on the tray a minute before transferring.

Conclusion

These cheesecake-stuffed chocolate chip cookies are my go-to when I want a show-stopping yet simple treat. They’re soft, indulgent, and full of creamy cheesecake goodness—perfect for holidays, parties, or just satisfying a craving. I can’t wait for you to bake these and enjoy that delightful cream cheese surprise in every bite!

Cheesecake Stuffed Chocolate Chip Cookies