Cheesecake Stuffed Chocolate Chip Cookies

These cheesecake stuffed chocolate chip cookies combine soft, buttery cookie dough with a rich, creamy cheesecake centre that stays luscious after baking. Each bite delivers crisp edges, a gooey middle, and pockets of melted chocolate balanced by gentle tang from the filling. The recipe is straightforward and well suited to confident beginners who want something impressive without fuss. From start to finish, allow around 90 minutes including chilling and cooling.

Ingredients

For the Cheesecake Filling

• 150 g full fat cream cheese, softened
• 40 g icing sugar
• 1 tsp vanilla extract

For the Cookie Dough

• 225 g unsalted butter, softened
• 200 g light brown sugar
• 100 g caster sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 325 g plain flour
• 1 tsp baking soda
• 0.5 tsp fine salt
• 250 g chocolate chips or chunks

How to Make Cheesecake Stuffed Chocolate Chip Cookies

Prepare the Oven and Trays

Preheat the oven to 180°C or 160°C fan. Line two baking trays with baking parchment and set aside.

Make the Cheesecake Filling

In a small bowl, mix the cream cheese, icing sugar, and vanilla until smooth and thick. Spoon teaspoon sized portions onto a lined plate and freeze for 20 to 30 minutes until firm.

Mix the Cookie Dough

In a large bowl, cream the butter with both sugars until pale and fluffy. Beat in the egg, egg yolk, and vanilla until fully combined. Add the flour, baking soda, and salt, then mix gently until a soft dough forms. Fold in the chocolate chips evenly.

Assemble the Cookies

Take two tablespoons of dough and flatten it slightly in your hand. Place a frozen cheesecake portion in the centre and wrap the dough around it, sealing well. Roll gently into a ball and place on the prepared tray, leaving space for spreading.

Bake

Bake for 12 to 14 minutes until the edges are golden but the centres still look soft. Avoid overbaking as the cookies will continue to set while cooling.

Cool

Leave the cookies on the tray for 10 minutes, then transfer to a wire rack to cool completely. The cheesecake centre will firm up as they cool.

Tips for Best Results

How do I stop the filling from leaking?

Make sure the cheesecake filling is fully frozen and completely sealed inside the dough before baking.

Why did my cookies spread too much?

Soft butter or warm dough can cause excess spreading. Chill the assembled cookies for 15 minutes before baking if your kitchen is warm.

Can I make them extra thick?

Yes. Shape the dough taller rather than wider and avoid pressing down before baking.

How do I keep the centres creamy?

Do not overbake. The cookies should look slightly underdone in the middle when removed from the oven.

Serving Suggestions

• Serve slightly warm with a glass of cold milk
• Pair with coffee or tea for an afternoon treat
• Add a light dusting of icing sugar before serving

Storage

Room Temperature

Store in an airtight container for up to 2 days in a cool place.

Refrigerator

Keep refrigerated for up to 5 days. Bring to room temperature before serving for the best texture.

Freezing

Freeze baked cookies for up to 2 months. Thaw overnight in the refrigerator and warm briefly before serving.

Nutrition

• Calories: 410 kcal
• Carbohydrates: 46 g
• Protein: 5 g
• Fat: 23 g
• Saturated Fat: 14 g
• Sodium: 210 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use low fat cream cheese?

Full fat cream cheese is best for texture and flavour. Low fat versions can become watery when baked.

Can I freeze the dough before baking?

Yes. Assemble the cookies and freeze them unbaked for up to 2 months. Bake from frozen, adding 2 to 3 minutes to the baking time.

What chocolate works best?

Dark or milk chocolate both work well. Chunks give a more generous melt than chips.

Why are my cookies dry?

This usually means too much flour or overbaking. Spoon and level your flour and remove cookies while centres are still soft.