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
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!
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.
Looking for More Cookie Recipes?
Peppermint Patty Stuffed Chocolate Cookies
Pumpkin Spice Chocolate Chip Cookies
Cheesecake Stuffed Chocolate Chip Cookies
Ingredients
COOKIES
- 1 â…” cups (208 grams) cake flour
- 1 â…” 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
FILLING
- 8 ounces cream cheese, room temperature
- ¼ cup confectioners' sugar
Instructions
- 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.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
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💜💜💜
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.
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??
Should cookies be stored in refrigerator after they cool?