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Cheesecake stuffed chocolate chip cookies on a plate

Cheesecake Stuffed Chocolate Chip Cookies

Indulge in these irresistible cookies filled with creamy cheesecake and semi-sweet chocolate chips, perfect for satisfying your sweet tooth and salvaging any holiday gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened High-quality butter is recommended.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt Reduce if using salted butter.
  • 2 cups semi-sweet chocolate chips You can substitute with dark or milk chocolate chips.
For the cheesecake filling
  • 8 oz cream cheese, softened Avoid skimping on cream cheese for best flavor.
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
  6. In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
  7. Scoop out about 2 tablespoons of cookie dough and flatten it into a disc. Place a teaspoon of the cream cheese mixture in the center and wrap the dough around it, sealing completely. Repeat with the remaining dough and filling.
Baking
  1. Place the stuffed cookies on the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake for 12-15 minutes, or until the edges are golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be stored in an airtight container for up to 3 days, or you can freeze the dough balls for future emergencies. If the filling leaks, try sealing better and chilling the dough briefly before baking.