Cheesecake Stuffed Chocolate Chip Cookies: Your New Favorite Gooey, Rich Indulgence!
Hey there, Jason Griffith here! We all love a classic chocolate chip cookie – that perfect blend of sweet, chewy, and chocolatey goodness. But what if you could take that beloved classic and infuse it with a creamy, tangy, and utterly delightful surprise center? Get ready for Cheesecake Stuffed Chocolate Chip Cookies! These cookies are a true revelation, combining your favorite chocolate chip cookie dough with a luscious, melting cheesecake filling that will leave you wanting more. They’re rich, gooey, and absolutely irresistible, perfect for any special occasion or just a decadent treat here in Marion, South Carolina.
Why I Love This Recipe
I’m a huge advocate for baking recipes that have a fun “surprise inside” and deliver big on flavor and satisfaction. What I particularly love about these Cheesecake Stuffed Chocolate Chip Cookies is the incredible contrast of textures and tastes. You get the perfectly baked, slightly crisp edge and chewy center of a classic chocolate chip cookie, but then you bite into that molten, tangy, and sweet cream cheese filling. It’s a truly dynamic eating experience! The frozen cheesecake balls are a genius trick that ensures the filling stays intact and perfectly gooey during baking. They look incredibly impressive but are surprisingly achievable, making them a guaranteed crowd-pleaser!
Ingredients
Here’s what you’ll need to create these incredibly gooey and rich Cheesecake Stuffed Chocolate Chip Cookies:
For the cheesecake filling:
- 1 package (8 oz) cream cheese, softened
- ⅓ cup powdered sugar (confectioners’ sugar)
- ½ tsp vanilla extract
For the cookie dough:
- ¾ cup unsalted butter, melted
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips
Swaps and Notes
- Cream Cheese (for filling): Full-fat cream cheese, softened to room temperature, is essential for a smooth, creamy filling.
- Powdered Sugar (for filling): Blends smoothly into the cream cheese.
- Vanilla Extract (for filling & dough): Pure vanilla extract will give the best flavor.
- Unsalted Butter (for dough): Melted butter contributes to a fudgier, chewier cookie texture. If using salted butter, omit the ½ tsp salt from the cookie dough.
- Brown Sugar & Granulated Sugar: The combination provides ideal flavor, sweetness, and texture for the cookie dough.
- Egg + Egg Yolk: The extra egg yolk adds richness and chewiness to the cookies.
- All-Purpose Flour: Standard for cookies.
- Baking Soda & Salt: Essential leavening and flavor enhancers for the cookie dough.
- Semi-Sweet Chocolate Chips: Classic choice. Milk chocolate or dark chocolate chips/chunks would also be delicious.
- Flavor Twist (Optional): Add crushed Oreos or finely chopped strawberries (ensure they are dry) to the cheesecake filling for extra flavor and texture.
Instructions
Making Cheesecake Stuffed Chocolate Chip Cookies involves a few steps, but each is simple, leading to a truly impressive result!
1. Make the Cheesecake Filling:
- Combine Ingredients: In a small bowl, mix the softened cream cheese, powdered sugar, and ½ tsp vanilla extract until completely smooth and creamy.
- Form & Freeze Balls: Scoop the cheesecake filling into 1-2 teaspoon-sized balls. Place these balls on a parchment-lined plate or small baking sheet.
- Freeze Firm: Pop the plate with the cheesecake balls into the freezer for 30–45 minutes, or until they are firm and solid. This is crucial to prevent them from melting and oozing out too quickly during baking.
2. Make the Cookie Dough:
- Whisk Wet Ingredients: In a large bowl, whisk together the melted unsalted butter with both the brown sugarand granulated sugar until the mixture is smooth and well combined.
- Add Eggs & Vanilla: Add the large egg, egg yolk, and 2 tsp vanilla extract to the butter-sugar mixture. Mix well until everything is thoroughly combined.
- Combine Dry: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Mix Dry into Wet: Gradually stir the whisked dry ingredients into the wet mixture until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the cookie dough.
- Chill Dough (Optional but Recommended): Cover the cookie dough bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to an hour). This helps the dough firm up slightly, making it easier to handle and preventing the cookies from spreading too much during baking.
3. Assemble the Cookies:
- Prep for Assembly: Remove the chilled cookie dough and the frozen cheesecake balls from the refrigerator/freezer.
- Scoop & Flatten Dough: Scoop about 2 tablespoons of cookie dough for each cookie. Flatten this portion of dough slightly in your palm or on a piece of parchment paper.
- Stuff with Cheesecake: Place one frozen cheesecake ball directly in the center of the flattened cookie dough.
- Cover & Seal: Scoop another 1 tablespoon of cookie dough and place it on top of the cheesecake ball. Carefully bring the edges of the bottom dough up and around the cheesecake, pinching the seams tightly to seal the cheesecake ball completely within the cookie dough.
- Roll into Ball: Gently roll the stuffed dough in your hands to create a smooth ball.
- Place on Baking Sheet: Place the assembled cookie dough ball on a baking sheet lined with parchment paper. Keep cookies spaced apart (about 2 inches) as they will spread slightly.
4. Bake:
- Preheat Oven (if not already): Preheat your oven to 350°F (175°C).
- Bake Cookies: Bake the cookies for 11–13 minutes, or until the edges are golden brown and the centers are just set but still look soft and slightly puffed. The exact time will depend on your oven and desired gooeyness.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. This allows them to set fully without breaking.
Tips
- Make sure the cheesecake centers are frozen solid before stuffing. This is crucial for them to stay intact and create that molten center without melting too quickly during baking.
- Want a flavor twist? Add crushed Oreos (from a separate package) or finely chopped (and very dry) strawberries to the cheesecake filling for extra flair!
- These freeze well—just zap them in the microwave for 10–15 seconds to bring back the gooeyness after thawing or from frozen.
Serving Suggestions and Pairings
These Cheesecake Stuffed Chocolate Chip Cookies are a fantastic standalone dessert, perfect for any indulgent occasion!
- Serve them warm (especially if reheating from frozen!) for the ultimate gooey experience.
- Pair with a cold glass of milk, a warm cup of coffee, or a scoop of vanilla ice cream for an extra decadent treat.
- They’re perfect for birthday parties, bake sales, potlucks, or just a special homemade dessert.
For other incredible chocolate chip cookie variations, you might also enjoy my Super Soft Chocolate Chip Cookies (the cream cheese version!), or my quick-bake Air Fryer Chocolate Chip Cookies.
Storage and Leftover Tips
Store cooled Cheesecake Stuffed Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cheesecake filling helps them stay wonderfully moist. These cookies freeze beautifully! Freeze baked, cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container. They will keep well for up to 2 months. To enjoy, thaw at room temperature, or warm briefly in the microwave (10-15 seconds) to restore gooeyness.
More Recipes You Will Love
If you loved the indulgent and creative nature of these stuffed cookies, here are a few more delightful dessert recipes that I think you’ll absolutely love:
- For a truly decadent chocolate treat, check out my These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession.
- If you’re a fan of rich, creamy, and easy no-bake desserts, my No-Bake Oreo Cream Pie is a must-try.
- For a fun, unique donut treat, explore my Peanut Butter Cheesecake Donut.
- And for a truly show-stopping dessert for special occasions, my Red Velvet Oreo Cheesecake is perfect.
- For a simple, bite-sized chocolate chip cookie, check out my These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime.
Final Thoughts
These Cheesecake Stuffed Chocolate Chip Cookies are a true culinary delight – combining two beloved desserts into one incredibly gooey, rich, and satisfying treat. They’re perfect for making any occasion feel special and indulgent. Give them a bake, and enjoy this delicious, sweet surprise!
What’s your favorite secret filling to add to a cookie? Share your ideas and feedback in the comments below, and don’t forget to follow Chef Maniac for more delightful and inspiring recipes!
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