Cheesecake Stuffed Chocolate Chip Cookies

cheesecake stuffed cookie with a bite taken out of it

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Cheesecake Stuffed Chocolate Chip Cookies

These cheesecake stuffed cookies are a thick, soft and chewy chocolate chip cookie stuffed with a sweet cheesecake filling.

Prep Time30

Cook Time12

Chilling Time2

Total Time2 42

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 344kcal

Author: Heather Perine

Ingredients

For cheesecake filling

6 ounces full fat cream cheese softened to room temperature
6 Tablespoons (42 g) powdered sugar
¾ teaspoon vanilla extract

For the cookie dough:

2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
2 teaspoons cornstarch
½ teaspoon salt
¾ cup (170 g) unsalted butter melted and slightly cooled
¾ cup (150 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg + 1 egg yolk at room temperature
2 teaspoons pure vanilla extract
1 ½ cup (255 g) semi-sweet chocolate chips

Instructions

Make cheesecake filling

In a large mixing bowl with an electric mixer (I like to use my stand mixer fitted with the paddle attachment but a hand mixer will also work) beat together the cream cheese, powdered sugar, and vanilla on medium speed for 1-2 minutes until smooth. Scrape down the sides of the bowl as necessary. 6 ounces full fat cream cheese ¾ teaspoon vanilla extract 6 Tablespoons (42 g) powdered sugar
Drop by 2 teaspoon spoonfuls onto a parchment paper or wax paper lined baking sheet or plate and freeze for one hour.

Make the cookie dough:

In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. ¾ cup (170 g) unsalted butter ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg + 1 egg yolk 2 teaspoons pure vanilla extract
With a spatula or wooden spoon, stir in the flour mixture and the chocolate chips. Let the dough sit for 10 minutes to thicken up before scooping. 1 ½ cup (255 g) semi-sweet chocolate chips
Scoop the cookie dough in 3 Tablespoon amounts (about 60 g). Flatten each cookie dough ball and place a cheesecake center in the middle of the cookie dough. Fold the cookie dough around the cheesecake center. Place the cookie dough balls on a wax paper or parchment lined baking sheet. Cover and refrigerate for at least 2 hours.
When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mat.
Place 6-8 cookies spaced about 3 inches apart. Bake the cookies for 12-14 minutes or until the edges are very lightly browned. The centers will look soft but will continue to set up. When you remove the cookies I like place a few extra chocolate chips on top. Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Video

Notes

Because of the filling I like to store baked cookies in the fridge for 4-5 days.
Cookie dough balls can be frozen (stuffed and shaped) for up to 2 months—bake straight from frozen, adding 1–2 minutes to the bake time. I like to bake at 325oF when frozen to allow for a bit more spreading time.

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