Cheesecake-Stuffed Chocolate Chip Cookies

Here is a decadent recipe for Cheesecake-Stuffed Chocolate Chip Cookies. They combine two all-time favorite desserts into one ultimate treat: a rich, chewy chocolate chip cookie wrapped around a sweet, creamy cheesecake center!

Ingredients

For the Cheesecake Filling:

• 8 oz cream cheese, softened to room temperature
• 1/4 cup granulated white sugar
• 1/2 tsp pure vanilla extract

For the Chocolate Chip Cookie Dough:

• 2 1/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (1.5 sticks) unsalted butter, melted and slightly cooled
• 3/4 cup packed light brown sugar
• 1/4 cup granulated white sugar
• 1 large egg + 1 extra egg yolk (for chewiness)
• 2 tsp pure vanilla extract
• 1 cup semi-sweet chocolate chips (plus a few extra to press on top)

Instructions

1. Make the Cheesecake Filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla extract together using an electric mixer until smooth and creamy.
2. Freeze the Filling: Line a small baking sheet or plate with parchment paper. Scoop out tablespoon-sized portions of the cheesecake mixture (about 12–14 portions) and place them on the sheet. Freeze for 1 to 2 hours until solid and easy to handle.
3. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
4. Mix the Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Add the egg, egg yolk, and vanilla extract; whisk until smooth and slightly pale.
5. Combine: Gently fold the dry ingredients into the wet ingredients using a spatula or wooden spoon just until combined (do not overmix). Fold in the chocolate chips.
6. Chill the Dough: Cover the cookie dough and chill in the refrigerator for about 30 minutes so it’s easier to shape.
7. Assemble the Cookies:
   • Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
   • Scoop out a portion of cookie dough (about 2 tablespoons), flatten it slightly in your hand, and place a frozen cheesecake ball in the center.
   • Wrap the cookie dough completely around the cheesecake core, sealing the edges well so no filling can escape. Roll into a smooth ball. Repeat for the remaining dough.
8. Bake: Place the stuffed dough balls about 2 inches apart on the baking sheets. Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are just set.
9. Cool: Let the cookies cool on the baking sheet for 10 minutes (they are very delicate while hot), then transfer them to a wire rack to cool completely.

Pro Tips

• Keep the Filling Frozen: Do not skip freezing the cheesecake dollops! If they are warm or soft, they will melt completely into the cookie dough and leak out in the oven.
• Storage: Because of the cream cheese center, store these cookies in an airtight container in the refrigerator for up to 5 days. They taste amazing cold, or you can pop one in the microwave for 10–12 seconds to enjoy them warm and gooey!