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Cheesecake Stuffed Chocolate Chip Cookies

The ultimate indulgence: chewy chocolate chip cookies with a thick, gooey, molten cheesecake filling in the center.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Gooey Cheesecake Filling
  • 8 oz (1 block) full-fat cream cheese softened
  • 0.25 cup granulated sugar
  • 1 large egg yolk
  • 0.5 tsp vanilla extract
For the Chocolate Chip Cookie Dough
  • 1 cup (2 sticks) unsalted butter softened
  • 0.5 cup granulated sugar
  • 1.5 cups packed light brown sugar
  • 2 large eggs
  • 1 tbsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1.5 cups semi-sweet chocolate chips

Equipment

  • Baking sheets
  • Parchment paper
  • Cookie scoops (small and medium)
  • Large mixing bowls
  • Electric mixer (handheld or stand)

Method
 

  1. Make Cheesecake Filling: Beat softened cream cheese and 1/4 cup sugar until smooth. Beat in egg yolk and 1/2 tsp vanilla. Scoop 12-15 small balls onto parchment-lined sheet. Freeze for 30-45 mins until solid.
  2. Make Cookie Dough: Cream softened butter, 1/2 cup sugar, and brown sugar until fluffy. Beat in eggs one at a time, then 1 tbsp vanilla.
  3. Whisk flour, baking soda, and salt. Gradually add to wet ingredients, mixing until just combined. Fold in chocolate chips.
  4. Preheat oven to 375°F (190°C). Line baking sheets with parchment.
  5. To Stuff: Scoop 2 tbsp cookie dough, flatten. Place a frozen cheesecake ball in center. Top with 1.5 tbsp dough. Gently wrap dough around filling, pinching to seal completely. Roll into a ball.
  6. Place stuffed cookies 2-3 inches apart on baking sheets.
  7. Bake for 12-15 minutes, until edges are golden and centers are slightly soft.
  8. Cool on baking sheets for 10-15 minutes before transferring to a wire rack. This is crucial for the gooey filling to set.

Notes

Freezing the cheesecake balls is essential for preventing leaks. Ensure cream cheese and butter are fully softened. Use full-fat block cream cheese for best gooey results.