Cheesecake Stuffed Chocolate Chip Cookies take my chocolate chip cookies recipe to a new level of perfection, if I may say so myself. Not only are you getting a soft and chewy cookie, but the sweet cream cheese center makes these cookies over the top good and a perfect snack or dessert. A note from my kids: They said this is the BEST cookie mom has ever made. Hubby said it’s on his top list 5 of all cookies… and there are no other chocolate chip cookies on that list!

Cheesecake Stuffed Chocolate Chip Cookies

There is nothing like biting into a warm chocolate chip cookie to make me happy. Imagine my delight after biting into this chocolate chip cookie with a cream cheese center! Yep, I am super happy now! Filled with a sweet creamy center, the combination just makes sense and is SO delicious. It’s almost like you get two desserts in one. I can handle that!

Cheesecake Stuffed Chocolate Chip Cookies Recipe

Cheesecake Stuffed Chocolate Chip Cookies Recipe

The only addition I made to my original chocolate chip cookies was to add a cream cheese center. It’s like a surprise inside, and I mean a good kind of surprise!

Hand Picking Up Cheesecake Stuffed Chocolate Chip Cookie

Can You Make These Cookies Ahead of Time?

Yes! There are a couple of options you have for getting ahead of schedule with these cookies. You can make the cookie dough and store that in the refrigerator for up to 3 days. You could also freeze the cream cheese mixture for 3 days before using it. If you want the cookies assembled, that would work, too! Just follow the instructions up to baking the cookies and freeze them for up to 3 months!

Be sure to let them get back to room temperature before baking them. Once baked, store the cookies in a covered container to keep them fresh for three days. If you refrigerate the baked cookies, they are good for up to a week. But, I warn you…once you set these cookies out, they will be gone before you have to worry about storing them.

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5 from 1 vote

Cheesecake Stuffed Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Cheesecake Stuffed Chocolate Chip Cookies are a perfect chocolate chip cookies filled with a cream cheese center.



  • 1 ⅔ cups (208 grams) cake flour
  • 1 ⅔ cups (208 grams) bread flour
  • 1 ¼ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • 1 ¼ cups (284g) unsalted butter, room temperature
  • 1 ½ teaspoon coarse salt
  • 1 cup (200g) granulated sugar
  • 1 ¼ cups (10 ounces or 225g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla
  • 16 ounces (about 3 cups) chocolate chips


  • 8 ounces cream cheese, room temperature
  • ¼ cup confectioners' sugar


  • Sift flours, baking soda, baking powder, and salt into a bowl and set aside.
  • Using a mixer with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 5 minutes.
  • Reduce speed and add eggs one at a time, then add vanilla.
  • Slowly add dry ingredients, mixing until just combined.
  • Fold in chocolate chips by hand. Refrigerate dough for 4 hours or freeze for one hour.
  • When ready to bake, preheat oven to 350°F. Remove dough from refrigerator or freezer and allow to come to room temperature.
  • In a medium bowl, beat the cream cheese until smooth. Add in confectioners' sugar and beat until well combined.
  • Scoop 1/4 cup of the dough for each cookie, dividing each in half.
  • Put about a teaspoon (sometimes I use more!) of cream cheese filling on the bottom half of each cookie.
  • Layer the top part of each cookie over the filling, sealing the edges. Keep the cookies in more of a hockey puck shape so the sealed edges don't get too thin and burn while baking.
  • Bake for 15-17 minutes. The cookie should not appear shiny (wet) on top.
  • Cool on wire rack.

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Half of a Cheesecake Stuffed Chocolate Chip Cookie

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Could cookies be assembled, refrigerated, brought back to room temperature and baked? I always thought chilling the dough helped blend flavors but kept dough from spreading. Not understanding why dough is brought back to room temperature. Dying to make these💜💜💜

  2. Excellent flavour especially straight out of the oven!! I used regular flour. I put in two cups of chocolate chips. I did not refrigerate or freeze. I used food grade rubber gloves, measured the first quarter cup and then estimated. I flatten the first half of the quarter cup, then I put on the cream cheese and then flatten the piece for the top. Press around the sides carefully. A labour intensive cookie but for a special occasion it was worth it.

  3. Don’t you cookie- teasers ever have any nutritional info? How am I suppose to sneak one if I can’t determine what I’m sneaking?? I could get away with two??

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