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Sugar Cookies with Chocolate Chip Cheesecake Filling

These Chocolate Chip Cream Cheese Sugar Cookies are melt in your mouth soft and loaded with a creamy chocolate center.

Course Dessert
Cuisine American
Keyword amish sugar cookies, Sugar Cookies with Chocolate Chip Cheesecake
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 14
Calories 634 kcal
Author Amanda Rettke-iambaker.net



  • 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


  1. 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)
  2. In a large bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
  3. 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.
  4. Reduce speed to medium and add the eggs, one at a time, mixing just until combined.
  5. Add the vanilla and mix until combined.
  6. Reduce speed to low and add the flour in three additions, scraping down the sides as necessary.
  7. 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.

  8. Scoop out 1/4 cup of the sugar cookie dough for each cookie, dividing each in half.

  9. 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.)

  10. 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.

  11. Bake for 15-17 minutes.

  12. Let cool on baking sheet.