Ingredients
For the Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cheesecake‑stuffed chocolate chip cookie recipes use almost identical components: a butter‑based cookie dough with around 3 cups of flour, baking soda (and sometimes powder), salt, and 1½–2 cups of chocolate chips, plus a filling made from cream cheese, sugar (often powdered, sometimes granulated), and vanilla.
Ingredients and Why They Matter
In the dough, unsalted butter provides richness and flavor; most stuffed cookie recipes cream butter with sugars until light and fluffy to build structure and aeration. Granulated sugar and brown sugar together create a balance of sweetness, spread, and chew—brown sugar’s molasses helps keep cookies soft, which is especially important for thicker stuffed cookies.
Eggs bind the dough and add moisture and richness; many recipes use one whole egg plus an extra yolk, but two whole eggs is also common for large‑batch cookies like this. Vanilla extract boosts the cookie flavor and complements the cheesecake center.
All‑purpose flour gives the dough body so it can hold the filling without spreading too thin; cheesecake cookie recipes often use between 2½ and 3½ cups flour for a batch of this size. Baking soda helps with spread and browning, while salt balances sweetness and sharpens flavors. Semisweet chocolate chips add classic chocolate chip cookie character and pockets of chocolate around the cheesecake center.
For the filling, cream cheese is the base, giving the rich, tangy cheesecake texture; recipes almost always call for full‑fat cream cheese softened to room temperature. A small amount of granulated sugar sweetens the filling, and vanilla extract makes it taste like a simple cheesecake.
Step-by-Step Instructions
Prepare the cheesecake filling
In a medium bowl, beat the cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until completely smooth. Cheesecake cookie recipes do this first so the filling is ready to portion and the cream cheese is lump‑free. Set the mixture aside; some recipes chill or freeze spoonfuls of filling to make stuffing easier, but this recipe works with just mixed filling.
Make the cookie dough
In a large bowl, cream the softened butter with 1 cup granulated sugar and 1 cup packed brown sugar until light and fluffy. Cheesecake‑stuffed cookie recipes typically beat for several minutes at this step to dissolve sugar and incorporate air.
Add the eggs one at a time, beating well after each addition, then stir in the 2 teaspoons vanilla extract until combined. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually mix these dry ingredients into the butter mixture until just combined, avoiding overmixing so the cookies stay tender. Fold in the chocolate chips as the final step.
If the dough feels very soft or sticky, chilling it for 20–30 minutes is recommended; cheesecake‑stuffed cookie recipes often chill dough so the cookies hold their shape and don’t spread too much.
Assemble the cookies
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper, matching the temperature and setup used in stuffed cookie recipes.
Scoop about 1 tablespoon of cookie dough and flatten it slightly in your hand or on a piece of parchment. Add about 1 teaspoon of cheesecake filling to the center. Flatten a second tablespoon of cookie dough and place it on top of the filling, gently sealing the edges so the cream cheese is fully enclosed. Many cheesecake‑stuffed cookie recipes give the same method: base disk, filling, top disk, then pinch to seal all around.
Place the filled cookies on the prepared baking sheets, leaving about 2 inches between each to allow for spread.
Bake the cookies
Bake at 350°F (175°C) for 12–15 minutes, or until the edges are golden brown and the centers look set but still soft. Cheesecake‑stuffed cookie recipes suggest a similar range (11–15 minutes), with lightly golden edges and pale centers as the perfect doneness.
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. This matches standard advice for stuffed cookies, allowing the cheesecake filling to firm up slightly inside.
Pro Tips and Variations
If your dough is too soft or sticky, chilling it for 20–30 minutes before assembling is a common tip in cheesecake cookie recipes to help prevent excessive spreading. Some bakers even freeze small dollops of cheesecake filling, then wrap dough around the frozen centers for extra clean layers and easier assembly.
You can adjust the chocolate and cookie flavor: use milk chocolate, dark chocolate, or a mix of chips and chunks, as suggested in soft batch and cream cheese chocolate chip cookie recipes. For a slight tang and extra cheesecake flavor, some stuffed cookie recipes add a touch of lemon zest to the cream cheese filling.
If you want slightly thicker cookies, you can chill the assembled stuffed cookie balls briefly before baking or bake at a slightly higher temperature for a shorter time, techniques used in some stuffed cookie methods to control spread.