Chocolate Chip Cheesecake Sugar Cookies start with the perfect sugar cookie recipe that surrounds a creamy, chocolatey center! For another delicious stuffed cookie, try my Cheesecake Stuffed Chocolate Chip Cookie!
Sugar Cookies with Chocolate Chip Cheesecake Filling
Sugar cookies are fun cookies to decorate and design. In fact, some of the first sugar cookies in the 1700s were shaped as keystones, Pennsylvania’s state symbol. Since then, the shapes that can be made out of this popular cookie dough are endless! Well, in these Sugar Cookies with Chocolate Chip Cheesecake Filling, the surprise is not the design or decoration that you can see on the outside…it’s the surprise inside! I don’t want to keep you guessing, so I will let you in on the surprise–a cream cheese chocolate chip center!
Sugar Cookies with Chocolate Chip Cheesecake Filling Recipe
It all starts with the perfect sugar cookie for this recipe. Then, you add that chocolatey cream cheese center. (My mouth is watering just thinking about it…) The magic behind this recipe is the ingredients themselves. I use really good quality flour, sugar, and eggs, etc. It really does make a difference! Out of eggs? No problem. Try one of my Egg Substitutes for this recipe! In addition to the sugar cookie recipe, you will need cream cheese, brown sugar, and chocolate chips. That’s it! It is a match made in cookie heaven.
How to Make Sugar Cookies with Chocolate Chip Cheesecake Filling
Before you begin mixing everything together, preheat the oven to 350°F and line a couple of baking sheets with parchment paper. Then, get the sugar cookie dough prepared. Once you have the dough ready, use a medium bowl to mix the cream cheese with the brown sugar and chocolate chips. Now, for the fun part of getting that creamy, chocolatey center inside the sugar cookie!
How to Fill the Sugar Cookies
- First, take a 1/4 cup ice cream scoop to scoop out your sugar cookie dough.
- Divide each scoop of dough in half.
- Flatten half of the dough onto the prepared baking sheet.
- Drop a teaspoon of the cream cheese mixture into the center of the dough.
- Place the other half of the dough on top of the cream cheese.
- Seal the halves together to keep the cream cheese in the center, but here is the tricky part…be sure to form a hockey puck shape, or tuna can shape, with the dough so the edges don’t burn while baking the cookies.
- Repeat with the rest of the cookie dough. You should be able to get 14-16 cookies made from this recipe. Bake them for 15-17 minutes, and let them cool before you indulge.
Can I Freeze Stuffed Cookies?
Yes! Sugar cookies are a cookie that does freeze well, just like chocolate chip cookies. There are a couple of options when it comes to freezing the cookies–freezing the dough or freezing the cookies after they have been baked.
Freezing the Dough
Simply prepare recipe as directed, scoop out the dough onto a parchment-lined baking sheet, (they can be placed close together) then freeze for about an hour. After an hour, remove from freezer and place all of the solid sugar cookie dough balls into an airtight container or sealable plastic bag. (remove as much air as possible) Label the bag with the date and pop into the freezer. (If you freeze cookies often you may also want to label the bag with the name of the recipe and cooking instructions.)
Freezing After Baking
Make sure the cookies are cooled, then place in an airtight container in single layers. (I like to use wax paper between each layer) I have stored them for a few months in the freezer and while they are still good, I prefer this cookie fresh or freezing them before baking.
Looking for More Cookie Recipes?
Sugar Cookies with Chocolate Chip Cheesecake Filling
- 4 1/2 cups (576g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon Cream of Tartar
- 1 cup (2 sticks or 226g) salted butter, room temperature
- 1 cup (224g or 8 ounces) vegetable oil
- 1 cup (200g) granulated sugar
- 1 cup (125g) confectioners sugar
- 2 large (3.50 ounces - 4.0 ounces) eggs, room temperature
- 2 teaspoons vanilla extract
- 8 ounces cream cheese, room temperature
- 1/4 cup brown sugar, packed
- 3/4 cups mini chocolate chips
- Pre-heat oven to 375°F and line a few baking sheets with parchment paper. (I bake them at 350°F in a convection oven)
- In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugars on medium-high speed until light and fluffy, scraping the sides as necessary.
- Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
- Add the vanilla and mix until combined.
- Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
- In a medium bowl, beat cream cheese until smooth. Add in the brown sugar. Beat on high until the brown sugar granules break down and it is a smooth consistency. Add chocolate chips and stir by hand.
- Scoop out 1/4 cup of the sugar cookie dough for each cookie, dividing each in half.
- Flatten the bottom half of the cookie in your hand, then put a teaspoon or two of the cream cheese filling in the center. (You can fill them with up to a tablespoon of filling, just make sure the edges of the cookie dough can seal.)
- Place the top half of the dough over the filling, sealing the edges. Be sure to shape each cookie like a hockey puck so the edges do not burn.
- Bake for 15-17 minutes.
- Let cool on baking sheet.
Did you make this recipe?
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