Stacked cheesecake-stuffed chocolate chip cookies broken in half, revealing a soft cookie exterior and a creamy cheesecake and chocolate chip filling.

Cheesecake-Filled Chocolate Chip Cookies

by

Soft, chewy chocolate chip cookies with a luscious cheesecake center—this indulgent dessert brings together the best of two classic treats. Each bite delivers gooey chocolate and tangy cream cheese for a delightful surprise that’s perfect for cookie lovers and cheesecake fans alike.

Why You’ll Love This Recipe

  • Combines two favorite desserts: cookies and cheesecake
  • Rich, creamy filling adds a decadent twist
  • Soft and chewy texture with melty chocolate chips
  • Great for parties, holidays, or anytime cravings
  • Make-ahead friendly thanks to freezing and chilling steps
  • Customizable with different chips or fillings
  • Impressive presentation with minimal extra effort
  • Kid-approved and adult-loved
  • Perfect balance of sweetness and richness
  • Freezes well for future treats

Ingredients

For the Cheesecake Filling:

  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract

For the Cookie Dough:

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Directions

  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, beat the cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla until smooth. Scoop 1 teaspoon portions onto the baking sheet. Freeze until firm, about 30 minutes.
  3. In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs and vanilla; mix until well combined.
  5. In another bowl, whisk together flour, baking soda, and salt. Gradually stir into the wet mixture.
  6. Fold in chocolate chips.
  7. Scoop 2 tablespoons of dough, flatten in your palm, and place a frozen cheesecake ball in the center. Cover with another flattened tablespoon of dough and seal edges.
  8. Shape into a ball and place on a parchment-lined tray. Chill for 30 minutes.
  9. Preheat oven to 350°F (175°C).
  10. Bake for 13–15 minutes until edges are golden and centers are just set.
  11. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Servings and Timing

  • Yield: 24 cookies
  • Prep Time: 30 minutes (plus chilling time)
  • Cook Time: 15 minutes
  • Total Time: Approximately 1 hour 15 minutes
  • Calories per serving: Around 365 kcal

Variations

  • White Chocolate Twist: Use white chocolate chips for a sweeter flavor profile.
  • Peanut Butter Center: Swap the cheesecake filling for peanut butter.
  • Minty Version: Add a drop of peppermint extract to the cheesecake filling.
  • Cookie Dough Swirl: Mix some raw cookie dough bites into the cheesecake center.
  • Mini Version: Use smaller scoops of dough for bite-sized cookies.

Storage/Reheating

  • Storage: Store cooled cookies in an airtight container at room temperature for up to 3 days.
  • Refrigeration: For longer freshness, refrigerate for up to 1 week.
  • Freezing: Freeze baked cookies or unbaked dough balls for up to 2 months.
  • Reheating: Warm baked cookies in a microwave for 10–15 seconds for a gooey center.

FAQs

How do I keep the cheesecake filling from leaking out?

Ensure the cookie dough fully seals around the frozen cheesecake ball before baking.

Can I make the dough ahead of time?

Yes, the cookie dough (with or without the filling) can be made and refrigerated up to 48 hours in advance.

Do I need to freeze the filling?

Yes, freezing makes it easier to shape the cookies and prevents the filling from oozing out while baking.

Can I use store-bought cookie dough?

You can, but the texture may differ. Homemade dough works best for sealing the filling.

What kind of cream cheese should I use?

Use full-fat cream cheese for the creamiest and most stable filling.

Can I add nuts or other mix-ins?

Absolutely—try walnuts, pecans, or toffee bits for added crunch and flavor.

Are these cookies freezer-friendly?

Yes, freeze baked cookies or filled dough balls. Bake from frozen with 1–2 extra minutes.

How do I know when the cookies are done?

Edges should be golden, and the center just set but still soft.

Can I make them gluten-free?

Yes, substitute a gluten-free all-purpose flour blend. Results may vary slightly.

Why do I need to chill the dough?

Chilling prevents spreading and helps the cookies hold their shape with the filling inside.

Conclusion

Cheesecake-filled chocolate chip cookies are an indulgent treat that combine the best of two classic desserts. With a rich center and chewy exterior, they’re perfect for making any occasion feel special. Whether you’re baking for a party or prepping for a week of sweet snacking, these cookies deliver on flavor, texture, and wow factor.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close-up of a cheesecake-stuffed chocolate chip cookie cut in half, revealing a creamy cheesecake filling surrounded by gooey melted chocolate and golden-brown cookie dough.

Cheesecake-Filled Chocolate Chip Cookies

  • Author: Chef Clara
  • Total Time: 1 hour 15 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Soft and chewy chocolate chip cookies filled with a creamy cheesecake center, offering a delightful mix of textures and flavors in every bite.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, beat cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla until smooth. Scoop out 1 teaspoon portions onto the prepared baking sheet. Freeze until firm, about 30 minutes.
  3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add eggs and vanilla, and mix until well combined.
  5. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just incorporated.
  6. Fold in chocolate chips.
  7. Scoop out 2 tablespoons of cookie dough, flatten it in your palm, and place a frozen cheesecake filling in the center. Cover with another flattened tablespoon of dough, then seal and shape into a ball.
  8. Place the filled cookie dough balls on a parchment-lined tray and chill for 30 minutes.
  9. Preheat oven to 350°F (175°C).
  10. Bake chilled cookies for 13–15 minutes, or until edges are golden and centers are just set.
  11. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

  • Ensure cheesecake filling is well-frozen to make assembly easier.
  • Do not overbake—the centers should remain soft for a gooey texture.
  • Store in an airtight container for up to 5 days or freeze for longer shelf life.
  • Prep Time: 30 minutes (plus chilling)
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 365 kcal
  • Sugar: 22 g
  • Sodium: 120 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 45 mg

Did you make this recipe?

Share a photo and tag us on Facebook — we can’t wait to see what you’ve made! And Follow us on Pinterest Clap Recipes