Introduction

These cheesecake stuffed chocolate chip cookies combine the best of both worlds: rich, creamy cheesecake wrapped inside a soft, chewy chocolate chip cookie. Perfect for chocoholics and cheesecake lovers alike, this recipe is a delightful twist on a classic treat.

A thick chocolate chip cookie is cut in half and placed on a white plate, showing three layers inside: a soft golden brown cookie layer on the outside, a rich shiny dark chocolate layer in the middle, and a creamy white filling with a few chocolate chips inside the cream. The top half of the cookie rests on the bottom half revealing the layers clearly. Two smooth dark chocolate chips sit in front on the plate. In the background, more whole cookies with chocolate chips and a blurry glass of milk can be seen on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz Cream Cheese (Can use low-fat cream cheese for a lighter option)
1/3 cup Powdered Sugar (Granulated sugar can be used but may alter texture)
1 teaspoon Vanilla Extract (Use pure vanilla for the best flavor)
1 cup Unsalted Butter (Can use margarine but it may affect flavor)
3/4 cup Brown Sugar (Can replace half with granulated sugar for less moisture)
1/2 cup Granulated Sugar (Coconut sugar can be used for a unique twist)
1 large Egg (Flax eggs can work for a vegan option)
2 cups All-Purpose Flour (Gluten-free flour can serve as a substitute)
1 teaspoon Baking Soda (Baking powder can be used in a pinch)
1/2 teaspoon Salt (Can omit if salted butter is used)
1 cup Chocolate Chips (Consider using white or dark chocolate chips)

Instructions

Step 1: In a bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop the mixture into small balls and place them in the freezer for 20-30 minutes to firm up.
Step 2: Beat the unsalted butter with the brown and granulated sugars until the mixture is fluffy. Add the egg and additional vanilla extract, mixing well.
Step 3: In a separate bowl, combine the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
Step 4: Cover the dough and chill it in the refrigerator for 15-20 minutes to make it easier to handle.
Step 5: Take a portion of the chilled dough and flatten it in your hand. Place a cheesecake ball in the center, then wrap the dough around it and seal to form a ball.
Step 6: Preheat your oven to 350°F (175°C). Arrange the filled dough balls on a baking sheet, spacing them evenly.
Step 7: Bake the cookies for 13-15 minutes, or until the edges are golden brown but the centers remain soft.
Step 8: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Freeze the cheesecake balls first to prevent the filling from leaking during baking.
Use white or dark chocolate chips for a different flavor profile.
Chill the cookie dough well to help the cookies hold their shape around the filling.
For a vegan version, substitute flax eggs and use dairy-free cream cheese.

Storage

Store the cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. For longer storage, freeze the cookies in a sealed container for up to 2 months. To enjoy, thaw at room temperature and warm slightly in the microwave if desired.

How to Serve

The image shows a close-up of a chocolate chip cookie cut in half and stacked on a white plate. The cookie has an outer light golden-brown baked dough layer with visible dark chocolate chips baked inside. Inside, the middle has a creamy white layer with a single visible chocolate chip, surrounded by a thick dark melted chocolate layer halfway up the cookie's height. The white plate sits on a dark surface with two chocolate chips placed in front of the cookie. In the background, out of focus, are more similar cookies and a tall glass of milk on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered sugar for the cheesecake filling?

Yes, but using granulated sugar may change the texture slightly, making it less smooth. Powdered sugar is preferred for a creamy consistency.

How do I prevent the cheesecake filling from leaking out while baking?

Freezing the cream cheese balls before wrapping them in dough helps them hold their shape. Also, make sure to fully seal the dough around the filling to avoid leaks.