Cheesecake Stuffed Cookies are the ultimate indulgence, combining the creamy richness of cheesecake with the chewy perfection of a cookie. Each bite offers a luscious, velvety center wrapped in a golden, buttery exterior that melts in your mouth. With just over an hour from start to finish, including a quick chill for the dough, these treats are surprisingly simple to make. The contrast of textures—soft, gooey filling and slightly crisp edges—creates a dessert experience that’s impossible to resist.
Packed with decadent flavors, these cookies are a crowd-pleaser for any occasion. The tangy cream cheese filling balances the sweet, vanilla-kissed cookie dough, making every bite a harmonious blend of richness and lightness. Whether you’re baking for a party or treating yourself, these cookies deliver pure joy in every mouthful. Plus, with 24 servings, there’s plenty to share—or savor all to yourself!
Ingredients for Cheesecake Stuffed Cookies
- Cheesecake Filling:
- 8 oz (226 g) cream cheese, softened
- ¾ cup (95 g) powdered sugar
- ½ teaspoon (5 ml) vanilla extract
- Cookie Dough:
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, firmly packed
- ½ cup (100 g) sugar
- 2 large eggs, room temperature (preferred)
- 1 teaspoon (5 ml) vanilla extract
- 3 cups (380 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170 g) semisweet chocolate chips
- ⅓ cup (60 g) mini chocolate chips (or substitute with additional regular chocolate chips)
Step-by-Step Instructions
- Prepare the Cheesecake Filling: In a bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Stir until smooth. Scoop 1 Tablespoon-sized portions onto a wax paper-lined plate or baking sheet. Freeze while preparing the cookie dough.
- Make the Cookie Dough: In a large bowl, beat butter, brown sugar, and sugar with an electric mixer until creamy. Add eggs and vanilla, stirring well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture until fully combined. Stir in both types of chocolate chips.
- Assemble the Cookies: Scoop 3 Tablespoons of cookie dough and roll into a ball. Use your thumb to create a crater in the center. Place a frozen cheesecake scoop into the crater and wrap the dough around it, ensuring no cracks or exposed filling. Chill the assembled cookies in the freezer for 15 minutes.
- Bake: Preheat the oven to 375°F (190°C). Place chilled cookie dough balls on a parchment-lined baking sheet, spacing them at least 2.5″ (6 cm) apart. Bake for 12-13 minutes, or until the edges are golden brown.
- Cool and Serve: Allow the cookies to cool completely on the baking sheet before serving. Enjoy your decadent cheesecake-stuffed cookies!
Perfect Pairings: Serving Suggestions
These cheesecake-stuffed cookies are a showstopper on their own, but you can elevate them even further! Serve them warm with a scoop of vanilla ice cream for a decadent dessert. For a fun twist, drizzle melted chocolate or caramel sauce over the top. They also pair beautifully with a glass of cold milk or a cup of coffee for a delightful treat.
Keep It Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the freezer for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. This will bring back that fresh-from-the-oven goodness!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the semisweet chocolate chips for white chocolate, dark chocolate, or even butterscotch chips. You can also add a sprinkle of sea salt on top before baking for a sweet-and-salty contrast. For a fruity twist, mix a tablespoon of lemon zest into the cheesecake filling.
Time-Saving Hacks
Short on time? Prepare the cheesecake filling and cookie dough a day in advance and store them separately in the fridge. When you’re ready to bake, simply assemble and chill the cookies as directed. You can also use pre-made cookie dough for an even quicker version—just add the cheesecake filling and bake!
Essential Equipment Guidance
To make this recipe a breeze, you’ll need a few key tools: a stand mixer or hand mixer for creaming the butter and sugar, a whisk for combining dry ingredients, and a cookie scoop for portioning the dough. A silicone baking mat or parchment paper is also a must to prevent sticking and ensure easy cleanup.
Cheesecake Stuffed Cookies
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter softened
- 1 cup brown sugar firmly packed
- ½ cup sugar
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- ⅓ cup mini chocolate chips (or substitute additional regular chocolate chips)
Instructions
- Prepare cheesecake filling first by combining softened cream cheese, powdered sugar, and vanilla extract and stirring until smooth and combined.
- Drop by 1 Tablespoon-sized scoops onto a wax paper lined plate or baking sheet and transfer to the freezer to chill while you prepare your cookie dough.
- In a large bowl using an electric mixer (or using a stand mixer), beat together butter and sugars until creamy and well-combined.
- Add eggs and vanilla. Stir well.
- In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
- Gradually stir dry ingredients into the butter mixture until completely combined.
- Stir in chocolate chips.
- Scoop 3 Tablespoons of cookie dough and form the dough into a ball by gently rolling it between your palms. Make a crater in the center of the dough with your thumb (if the dough is too sticky to manage, place it in the refrigerator for 15-30 minutes before proceeding).
- Remove a single scoop of cheesecake mixture from your freezer and gently press it into the crater you just created (see photo in post or video for visual, if needed).
- Form the dough into a ball around the cheesecake, concealing the cheesecake filling in the center of the cookie. Make sure there are no cracks and no filling is visible (you just want to make sure the filling can’t “escape” you can add a bit more dough, if needed!).
- Place cookie dough on a wax paper lined plate and chill in the freezer for 15 minutes (this will keep it from spreading).
- Meanwhile, preheat oven to 375F (190C).
- After dough has chilled and oven has preheated, place cookie dough balls on parchment paper lined baking sheet, spacing cookies at least 2.5″ (6 cm) apart.
- Bake for 12-13 minutes or edges are beginning to turn golden brown.
- Allow cookies to cool completely on cookie sheet before serving.