Cheesecake Stuffed Chocolate Chip Cookies

Ingredients

For the Cheesecake Filling:

1 cup (8 oz) cream cheese, softened

1/4 cup granulated sugar

1 teaspoon vanilla extract

For the Cookie Dough:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups chocolate chips

Instructions

1. Make the Cheesecake Filling

In a bowl, mix the cream cheese, sugar, and vanilla extract until smooth and creamy.

Scoop small teaspoons of the mixture onto a lined tray.

Freeze for 30–45 minutes (this makes stuffing easier).

2. Prepare the Cookie Dough

In a bowl, whisk together flour, baking soda, and salt.

In another bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each.

Stir in vanilla extract.

Gradually add dry ingredients and mix until combined.

Fold in chocolate chips.

3. Assemble the Cookies

Scoop about 2 tablespoons of cookie dough and flatten it.

Place a frozen cheesecake filling ball in the center.

Cover with another piece of dough and seal the edges well.

Roll gently into a ball.

4. Bake

Preheat oven to 180°C (350°F).

Place cookies on a lined baking tray, leaving space between them.

Bake for 12–15 minutes, or until golden brown on the edges.

5. Cool & Serve

Let cookies cool for 5–10 minutes before serving.

Enjoy warm for that gooey cheesecake center

Tips

Keep the filling frozen until ready to use (it melts fast).

Don’t overbake — the center should stay soft.

You can chill the dough for thicker cookies.