Go Back
–+ servings
Cheesecake Stuffed Chocolate Chip Cookies

Cheesecake Stuffed Chocolate Chip Cookies for Indulgent Bliss

Delight in these Cheesecake Stuffed Chocolate Chip Cookies, a rich fusion of creamy cheesecake and chewy chocolate goodness.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Filling
  • 8 oz Cream Cheese Try low-fat for a lighter twist.
  • 1 cup Powdered Sugar Granulated sugar can be a substitute.
  • 1 tsp Vanilla Extract Opt for pure vanilla for best flavor.
Cookie Dough
  • ½ cup Unsalted Butter Margarine can work, but flavor may differ.
  • ½ cup Brown Sugar Feel free to replace half with granulated sugar.
  • ½ cup Granulated Sugar Consider coconut sugar for a unique taste.
  • 1 large Eggs Flax eggs are a great vegan alternative.
  • 1 ½ cups All-Purpose Flour Swap for gluten-free flour if needed.
  • 1 tsp Baking Soda Use baking powder in a pinch.
  • ¼ tsp Salt Omit if using salted butter.
  • 1 cup Chocolate Chips Choose between dark, milk, or white.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • Refrigerator

Method
 

Cheesecake Filling
  1. In a mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Whip until smooth and creamy.
  2. Using a cookie scoop, portion out cheesecake filling into small balls and place on a baking sheet. Freeze for 20-30 minutes.
Cookie Dough
  1. In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add egg and vanilla, mixing well.
  3. In a separate bowl, whisk together flour, baking soda, and salt, then gradually fold into the wet ingredients.
  4. Finally, fold in chocolate chips.
Chill and Assemble
  1. Cover the dough and refrigerate for 15-20 minutes.
  2. Preheat your oven to 350°F (175°C).
  3. Take a portion of dough, flatten, and wrap it around a frozen cheesecake ball.
  4. Form into a ball and place on a baking sheet.
Bake
  1. Bake for 13-15 minutes, until edges are golden and centers are slightly puffy.
  2. Let rest on baking sheet for 5 minutes before transferring to a wire rack to cool.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Ensure cheesecake balls are fully frozen before wrapping in dough. Chill the cookie dough for best handling.

Tried this recipe?

Let us know how it was!