If you’re ready to experience a cookie like no other, get your taste buds ready for Cheesecake Stuffed Chocolate Chip Cookies! These golden, bakery-style treats combine everyone’s favorite chocolate chip cookie base with a luscious, tangy pocket of creamy cheesecake tucked inside. Every bite is an adventure of contrasting textures and rich flavors—the classic nostalgia of chocolate chips, the velvety smoothness of cheesecake, and that can’t-put-it-down factor that keeps you reaching for just one more.

Ingredients You’ll Need
To make these Cheesecake Stuffed Chocolate Chip Cookies, you don’t need anything fancy—just straightforward, tried-and-true baking staples that work together like magic. Each ingredient here pulls its weight, whether it’s bringing buttery richness, soft chew, or a sweet, creamy center.
- Unsalted Butter (1 cup, softened): Gives the cookies their unbeatable tender-crisp edges and supreme richness—make sure it’s softened for the fluffiest dough.
- Brown Sugar (1 cup): Adds chewy depth and a caramel undertone that perfectly balances the chocolate and cheesecake.
- Granulated Sugar (1/2 cup, plus 1/4 cup for filling): Sweetens both the cookie dough and the cheesecake swirl, creating crave-worthy contrast.
- Large Eggs (2): Bind everything together and help create that soft, yet structured crumb.
- Vanilla Extract (2 teaspoons for dough, 1 teaspoon for filling): Deepens the flavor both in the cookie and the creamy filling—don’t skip it!
- All-Purpose Flour (3 cups): The backbone of your cookies, ensuring the perfect texture without being too cakey.
- Baking Soda (1 teaspoon): Gives the cookies a gentle lift, creating the classic domed top.
- Salt (1/2 teaspoon): Balances out the sweetness—never underestimate its power in dessert recipes.
- Semi-Sweet Chocolate Chips (2 cups): Use your favorites; they’re the chocolatey surprise in every bite.
- Cream Cheese (8 oz, softened): The star of the cheesecake filling, making every cookie gooey and decadent.
How to Make Cheesecake Stuffed Chocolate Chip Cookies
Step 1: Prepare the Cheesecake Filling
In a medium bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until the mixture is silky smooth and rich. Scoop out small 1-inch mounds of the cheesecake mixture onto a parchment-lined plate. Pop these in the freezer for about 30 minutes, until firm—this step ensures they’re easy to handle and won’t melt into the dough before baking.
Step 2: Make the Cookie Dough
While the cheesecake filling chills, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Cream together the butter, brown sugar, and 1/2 cup granulated sugar in a large bowl. Beat vigorously for a few minutes—this helps aerate the dough, making the cookies delightfully light. Next, add the eggs and vanilla extract, mixing until everything is glossy and well combined.
Step 3: Combine Dry Ingredients and Fold in Chocolate Chips
In a separate bowl, whisk together the flour, baking soda, and salt to distribute the leavening evenly. Gradually add the dry ingredients to the wet mixture, stirring with a sturdy spoon or rubber spatula until a soft dough forms. Once everything comes together and no floury patches remain, fold in the two cups of semi-sweet chocolate chips. Every scoop of dough should be generously studded with melty chocolate.
Step 4: Assemble the Stuffed Cookies
Scoop about two tablespoons of the cookie dough and flatten it gently in your palm. Take one of the frozen cheesecake mounds and place it in the center, then top with another tablespoon of dough. Carefully seal the edges around the cheesecake center, making sure it’s fully enclosed. Roll the whole thing into a smooth ball and repeat with the rest—the anticipation starts building at this step!
Step 5: Bake and Cool
Arrange your stuffed cookie balls on the prepared baking sheets, leaving about two inches between each one. Bake for 13 to 15 minutes, until the edges are golden brown and the centers are just set. Let them rest on the baking sheet for 5 minutes—this finishes the baking process and helps prevent breakage—then transfer to a wire rack to cool (if you can wait that long!).
How to Serve Cheesecake Stuffed Chocolate Chip Cookies

Garnishes
A light dusting of powdered sugar or a drizzle of melted chocolate over the cooled cookies takes the wow factor over the top. You can even add a sprinkle of mini chocolate chips for extra drama, or a few fresh berries for a pop of color and tang that nods to classic cheesecake.
Side Dishes
Pair these showstopper cookies with a scoop of vanilla ice cream or a espresso shot for an indulgent treat. They’re also amazing with a tall glass of cold milk, a frothy coffee, or even a sweet berry coulis on the side for a homemade dessert platter.
Creative Ways to Present
Serve Cheesecake Stuffed Chocolate Chip Cookies stacked on a pretty cake stand, wrap them in cellophane bags for the ultimate party favor, or plate them with a dollop of whipped cream and fresh fruit for easy crowd-pleasing desserts at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies in an airtight container—at room temperature if you like a chewier texture, or in the fridge if you crave a soft, gooey center. Cheesecake Stuffed Chocolate Chip Cookies stay fresh for up to 5 days, though it’s unlikely they’ll last that long!
Freezing
For long-term storage, freeze the fully assembled (but unbaked) cookie balls on a tray, then transfer to a zip-top bag once solid. You can also freeze baked cookies—just let them cool completely, then wrap tightly. Either way, they’ll keep beautifully for up to 2 months.
Reheating
To enjoy that just-baked magic, warm cookies in a 300°F oven for about 5 minutes. If they’re frozen, let them thaw at room temperature before reheating, or bake directly from frozen with a minute or two added to the baking time.
FAQs
Do I have to freeze the cheesecake filling?
Yes, freezing the cream cheese mixture helps it keep its shape while wrapping the dough, making assembly so much easier. Skipping this step can lead to messy cookies with cheesecake that leaks out during baking.
Can I use milk or dark chocolate chips instead?
Absolutely! Feel free to experiment with your favorite chocolate chips or even a chopped chocolate bar. Both milk and dark chocolate add their own special twist to Cheesecake Stuffed Chocolate Chip Cookies.
Can I make the dough ahead of time?
Yes, you can prepare the dough and cheesecake filling ahead. Keep them separate, covered in the fridge for up to two days. Just chill and assemble when you’re ready to bake for cookies on demand!
Are these cookies freezer-friendly?
They freeze wonderfully, both baked and unbaked. For best results, bake straight from frozen and add an extra minute or two in the oven, or thaw frozen baked cookies before enjoying.
Why did my cookies spread too much or not enough?
Cookie spread can depend on butter temperature, flour measurement, or even oven accuracy. For best results with Cheesecake Stuffed Chocolate Chip Cookies, make sure your butter is just softened—not melted—measure flour accurately, and always pre-chill any super-soft cookie dough balls before baking.
Final Thoughts
If you’re searching for a dessert that gets big smiles and even bigger “wow” reactions, you can’t go wrong with Cheesecake Stuffed Chocolate Chip Cookies. Every bake is a sweet surprise—so don’t be shy, gather your ingredients, and see why this irresistible mash-up deserves a spot in your cookie jar.
Print
Cheesecake Stuffed Chocolate Chip Cookies Recipe
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate sweet treat with these Cheesecake Stuffed Chocolate Chip Cookies. A perfect combination of gooey chocolate chips and creamy cheesecake, these cookies are sure to impress!
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Scoop into small 1-inch mounds and freeze for 30 minutes until firm.
- Cookies: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla, mix well. In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix dry ingredients into wet until dough forms. Fold in chocolate chips. Scoop 2 tablespoons of dough, flatten, place frozen cream cheese ball in the center, top with another tablespoon of dough, seal edges into a ball. Repeat with remaining dough. Bake for 13-15 minutes until golden. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Make sure the cheesecake filling is fully frozen for easy handling.
- Cookies can be stored in an airtight container in the fridge for a soft center or at room temperature for a chewier texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 21g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg