Cheesecake Stuffed Chocolate Chip Cookies (Print-Friendly Version)
Fudgy chocolate chip cookies with tangy cheesecake filling create an irresistible, crowd-pleasing dessert.
# What You'll Need:
→ Cheesecake Filling
01 -
113 g cream cheese, softened
02 -
38 g granulated sugar
03 -
2.5 ml vanilla extract
→ Chocolate Chip Cookie Dough
04 -
160 g all-purpose flour
05 -
28 g unsweetened cocoa powder
06 -
2.5 ml baking soda
07 -
1.25 ml salt
08 -
113 g unsalted butter, softened
09 -
100 g granulated sugar
10 -
110 g packed brown sugar
11 -
1 large egg
12 -
5 ml vanilla extract
13 -
130 g chocolate chips
# How to Make It:
01 -
In a small bowl, mix softened cream cheese, granulated sugar, and vanilla extract until smooth. Cover and refrigerate for at least 30 minutes to allow the filling to firm.
02 -
In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until thoroughly blended.
03 -
In a large bowl, cream softened unsalted butter with granulated and brown sugars until light and fluffy. Add the egg and vanilla extract, mixing until fully incorporated.
04 -
Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips to distribute evenly.
05 -
Scoop 1–2 tablespoons of cookie dough and flatten into a disc. Place 1 teaspoon of chilled cheesecake filling in the center, then cover with another flattened dough disc. Pinch edges together to seal completely.
06 -
Place assembled cookies on a parchment-lined baking tray, spacing them 5 cm apart.
07 -
Bake in a preheated oven at 175°C for 10–12 minutes, until edges are set and centers appear slightly soft.
08 -
Allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
# Additional Tips:
01 -
Chill the cheesecake filling to prevent it from melting during assembly and baking.
02 -
Fully seal the cookie dough around the filling to keep the cheesecake center contained.
03 -
Store cookies in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.