Golden brown chocolate chip cheesecake cookies with creamy filling cooling on a wire rack in a white kitchen, homemade and chewy

Cheesecake Stuffed Chocolate Chip Cookies

Soft, chewy chocolate chip cookies with a creamy cheesecake filling baked inside – the ultimate dessert mashup.

Print Pin

Course: Dessert, Snack

Cuisine: American

Prep Time: 20

Cook Time: 12

Chill Time: 15

Total Time: 47

Servings: cookies

Calories: 210kcal

Cost: $8–10

Equipment

1 Stand mixer or hand mixer For dough & filling
2 Large mixing bowls Separate dough & filling
1 Cookie scoop Even portions
2 Baking sheets Lined with parchment
1 Wire rack Cooling
– Measuring cups/spoons Accuracy

Ingredients

Cheesecake Filling

8 oz cream cheese, softened For filling
½ cup powdered sugar For filling
1 teaspoon vanilla extract For filling
1 teaspoon lemon juice Optional, for tang

Cookie Dough

½ cup unsalted butter Room temperature
½ cup granulated sugar
½ cup brown sugar Packed
2 large eggs Room temperature
1 teaspoon vanilla extract For dough
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups semi-sweet chocolate chips

Instructions

Beat cream cheese until smooth, add powdered sugar, vanilla & lemon juice. Set aside.
Cream butter & sugars until fluffy. Beat in eggs & vanilla. Add flour, baking soda & salt. Fold in chocolate chips.
Scoop dough, flatten, add cheesecake filling, cover with more dough, seal edges.
Bake at 350°F (175°C) for 10–12 mins until golden brown.
Transfer to wire rack to cool.

Notes

Chill the dough briefly before baking for thicker cookies. You can freeze the filled dough balls and bake directly from frozen, adding 2–3 extra minutes of bake time.

Nutrition