Description
These soft-baked cheesecake stuffed cookies combine creamy cheesecake centers with gooey chocolate chip cookie dough for the ultimate dessert mashup—easy, rich, and crowd-pleasing.
Ingredients
Cheesecake Filling:
8 oz cream cheese (full-fat, brick style), cubed
½ cup powdered sugar
1 tsp vanilla extract
Cookie Dough:
1 cup unsalted butter, 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 chocolate chips
Instructions
Make Cheesecake Filling:
Beat cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 10–15 minutes while preparing cookie dough.
Prepare Cookie Dough:
Cream butter with both sugars until light and fluffy. Mix in egg, egg yolk, and vanilla. Add baking soda and salt, then fold in flour just until combined. Stir in chocolate chips.
Assemble Cookies:
Scoop dough (~2 Tbsp per cookie), flatten each ball, and spoon about 2 tsp of cheesecake filling in the center. Wrap the dough around the filling and seal completely.
Bake:
Preheat oven to 375°F (190°C). Arrange cookies 2 inches apart on parchment-lined baking sheets. Bake for 9–10 minutes, until edges are golden and centers are set.
Cool & Serve:
Let cookies rest on the baking sheet for 2–3 minutes before transferring to a wire rack. Enjoy warm or chilled.
Notes
Chill filling before using for easy shaping and less leakage.
For extra richness, use dark chocolate chips.
Add lemon zest to the filling for a citrusy twist.
Make ahead: Freeze shaped dough balls and bake from frozen, adding 1–2 minutes to the time.
- Prep Time: 15 minutes
- Cook Time: 9–10 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
