Chocolate Chip Cheesecake Cookies

These chocolate chip cheesecake cookies are soft, chewy, and loaded with gooey chocolate.

But that’s not all! They’re also stuffed with a dreamy cheesecake filling, so every bite is full of rich indulgence. 

They’re perfect for those days when you can’t decide between a cookie and a cheesecake! And while they take a bit of time to make, most of it is hands-off chill time. Trust me, they’re so worth the wait.

Why You’ll Love These Chocolate Chip Cheesecake Cookies

Two Treats In One: With this recipe, you get all the chewy goodness of chocolate chip cookies, plus a heavenly layer of sweet, creamy cheesecake. How can you beat that?

Perfect for Parties: These cookies are a show-stopping addition to any dessert table. And you can even make them ahead!

Versatile Treat: Not only are these ideal for various occasions, you can also tweak the recipe. See below for some fun variations!

Ingredients

• Cream Cheese Filling: A quick blend of cream cheese, powdered sugar, and vanilla. You’ll need to freeze it before stuffing the cookies so it doesn’t ooze out. 

• Unsalted Butter: Creates a rich, buttery base for the chocolate chip cookies. Feel free to use salted and then leave out the added salt below.

• Granulated and Light Brown Sugar: The perfect combo for sweetness and depth of flavor.

• Large Eggs: Bind the cookie dough ingredients together and add moisture.

• All-Purpose Flour: The foundation of the cookie dough structure.

• Cornstarch: The secret ingredient for soft, chewy cookies that don’t spread too much.

• Baking Soda: For a bit of lift.

• Vanilla Extract and Salt: Balance the sweetness and enhance all the flavors in the cookies.

• Semisweet Chocolate Chips: Melty pockets of chocolate goodness in every bite.

How to Make Chocolate Chip Cheesecake Cookies

Get ready to elevate your cookie game with these irresistible treats. 

Cheesecake stuffed chocolate chip cookies are incredible, whether you’re looking to impress or just want to enjoy a special treat at home.  

As mentioned, they take a bite of time to finish, but it’s nothing you can’t handle.

1. PREP. Beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop into 2 teaspoon-sized balls onto a parchment-lined sheet, and freeze.

2. MIX. In a bowl, cream the butter and sugars until fluffy. Add eggs and vanilla, mixing until combined.

3. COMBINE. Whisk the flour, cornstarch, baking soda, and salt in another bowl. Gradually add the dry to the wet, incorporating the chocolate chips about halfway through mixing.

4. CHILL. Cover the dough and refrigerate for 2-3 hours, or overnight.

5. ASSEMBLE. Portion the dough into 1 tablespoon-sized balls. Indent half, add a cheesecake ball, and cover with another dough half. Seal and space on sheets.

6. PREHEAT. Chill the trays while the oven heats to 350°F.

7. BAKE. 12-14 minutes until lightly browned. Cool on trays 10 minutes, then move to a rack. Enjoy!

Tips For the Best Chocolate Chip Cheesecake Cookies

Every bite of these babies is a delightful mix of textures and flavors. Your friends and family will love them – if you can bring yourself to share, that is!

Maybe go ahead and make double…then you don’t have to worry about running out!

Just read these tips first.

• Freeze the cheesecake. Ensure the cheesecake filling balls are fully frozen solid before wrapping them in cookie dough. That way, you can easily seal them in place, and they won’t melt.

• Chill the dough. Refrigerate the cookie dough for at least 2-3 hours. This helps develop the flavor and keeps them from spreading too much in the oven. 

• Add extra chocolate. Press a few extra chocolate chips into the tops of the cookies before baking. That’ll give them a bakery-style finish.

• Beat the cream cheese. Before adding the sugar, beat the cream cheese so it’s smooth and lump-free.

• Adjust the filling, as needed. Use full-fat brick-style cream cheese to make it nice and thick. Make sure you have enough powdered sugar to keep it firm. 

• Avoid overbaking. Take cookies out when edges are set, but centers still look soft, as they will continue to set while cooling.

• Cool completely. Let the cookies cool fully on a wire rack before serving for the best texture and flavor.

• Mix-ins (optional). Try folding chopped nuts, toffee bits, or different flavored baking chips into the cookie dough for variety. You can also try mixing peanut butter, Biscoff, or Nutella into the filling.

How to Store

These cookies smell and taste incredible. I had three as soon as they were cool enough to devour!

But if you can resist, here’s how to make them ahead and store them:

To Make Ahead: Follow the instructions in the recipe card until #5. Arrange on the trays and freeze until solid, then transfer to a freezer bag. Freeze for up to 3 months. Bake from frozen with an extra 2-4 minutes in the oven.

Alternatively, freeze the filling balls and portioned cookie dough (after chilling) separately in bags. Thaw the cookies in the fridge, fill them with the frozen balls, and bake as instructed.

To Store: Place the cold cookies into an airtight container and refrigerate for up to 5 days. 

To Freeze: Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight.

More Cookie Recipes You’ll Adore

White Chocolate Cranberry Cookies
Fluffernutter Cookies
Coffee Cake Cookies
Lemon Blueberry Cookies

Chocolate Chip Cheesecake Cookies

Course: DessertCuisine: American

Servings

30

servings

Prep time

25

minutes

Cooking time

12

minutes

Calories

233

kcal

These chocolate chip cheesecake cookies are soft, chewy, and loaded with gooey chocolate. They’re also stuffed with a dreamy cheesecake filling!

Ingredients

• For the Cheesecake Filling:

• 8 oz cream cheese

• 1/2 cup powdered sugar

• 1/2 teaspoon vanilla extract

• For the Cookie Dough:

• 1 cup unsalted butter, softened

• 1 cup light brown sugar

• 1/2 cup granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons vanilla extract

• 2 3/4 cups all-purpose flour

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• 1 teaspoon salt

• 2 cups semisweet chocolate chips

Instructions

• Make the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Scoop 2 teaspoon-sized balls onto a parchment-lined baking sheet and freeze.
• Make the cookie dough: In a large mixing bowl, cream the butter and sugars with an electric mixer on medium speed until light and fluffy. Beat in the eggs and vanilla on low until fully combined.
• In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Gradually mix into the wet ingredients, stopping about halfway. Add the chocolate chips and finish mixing until just combined.
• Cover and chill the dough for 2-3 hours or overnight.
• Assemble and bake: Scoop the cookie dough into 1 tablespoonful-sized balls. Make an indent in the center of half, then place a frozen cheesecake ball in the middle. Wrap the other half of the dough balls around the filling. Pinch to seal shut and arrange on parchment-lined baking sheets with 2 inches between each.
• Place the trays in the fridge while the oven preheats to 350°F (175°C).
• Bake for 12-14 minutes until the edges are lightly browned and the tops look just set. Let cool on the trays for 10 minutes before transferring to a wire rack to cool fully. Serve and enjoy!

Notes

• Ensure the cheesecake filling balls are fully frozen solid before wrapping them in cookie dough. That way, you can easily seal them in place, and it won’t melt.
• Refrigerate the cookie dough for at least 2-3 hours. This helps develop the flavor and keeps them from spreading too much in the oven.

Kim - InsanelyGood

Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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