Cheesecake-stuffed Chocolate Chip Cookies Recipe

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These cookies are a delicious mix of two well-known desserts: cheesecake and chocolate chip cookies.  


FOR THE FILLING: – 6 ounces (170g) cream cheese, at room temperature – 3 tablespoons (20g) confectioners' sugar FOR THE COOKIES: – 2 & 1/4 cups (270g) all-purpose flour – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 3/4 cup (170g) unsalted butter, melted and slightly cooled – 1 cup (200g) firmly packed light brown sugar – 1/3 cup (67g) granulated sugar – 1 large egg – 1 egg yolk – 1 teaspoon vanilla extract – 2 cups (340g) semisweet chocolate chip

MAKE FILLING: With an electric mixer on medium speed, blend cream cheese and confectioners' sugar until smooth. Keep covered and chilled.  

Step 1 


Making cookies: Mix flour, baking soda, and salt. Set aside. Beat melted butter, brown sugar, and sugar with a medium-speed electric mixer until incorporated.   

Step 2

Stir in egg, yolk, and vanilla. Slow down the mixer. Gradually add the flour mixture and mix until incorporated or a few flour streaks remain. Mix in chocolate chips.  

Step 3

Cover and refrigerate dough for 2 hours or overnight. Preheat oven to 350°F. Cover baking sheets with parchment or silicone.  

Step 4

Flatten each tablespoon of dough into a thick disc. Put 1 1/2 teaspoons filling in the dough center. Put another tablespoon of flattened dough on top.  

Step 5

Press the dough edges around the filling to seal. Roll dough into a ball between hands.  

Step 6

Place dough balls on prepared pans, leaving 3 inches between each cookie. The cookies may need 10–15 minutes in the fridge before baking if your hands warmed the dough.  

Step 7

One pan at a time, bake 15–18 minutes until sides are golden brown and centers are firm. Refrigerate leftover dough between batches.  

Step 8

Let the cookies cool on the pan on a wire rack for 5–10 minutes. Remove the cookies from the pan to cool on a wire rack.  

Step 9

Also See

Also See

Pineapple Cream Cheese Cookies Recipe