Introduction

Cheesecake Stuffed Chocolate Cookies are a decadent fusion of two beloved desserts: soft, chewy chocolate chip cookies and creamy, tangy cheesecake. These indulgent treats feature a rich cheesecake center enveloped in a classic cookie dough, making them perfect for special occasions, holiday baking, or satisfying a sweet tooth. Easy to make and irresistibly delicious, they’re sure to impress with their surprise filling and delightful texture.

Ingredients for Cheesecake Stuffed Chocolate Cookies

For the Cheesecake Filling:

• 6 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

For the Chocolate Chip Cookie Dough of Cheesecake Stuffed Chocolate Cookies :

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups semi-sweet chocolate chips
• 1/2 cup chopped pecans or walnuts (optional)

Preparation for Cheesecake Stuffed Chocolate Cookies

Step 1: Prepare the Cheesecake Filling

1. In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy, about 1-2 minutes.
2. Scoop the mixture into 1-teaspoon portions (about 20-24 balls) and place on a parchment-lined baking sheet.
3. Freeze the cheesecake balls for 20-30 minutes to firm up, making them easier to stuff into the cookie dough.

Step 2: Make the Cookie Dough for Cheesecake Stuffed Chocolate Cookies

1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
5. Fold in the chocolate chips and nuts (if using) with a spatula until evenly distributed.

Step 3: Assemble the Cookies

1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Scoop out 1.5 tablespoons of cookie dough and flatten it into a disc in your hand.
3. Place a frozen cheesecake ball in the center of the disc and wrap the dough around it, rolling to form a smooth ball. Ensure the cheesecake is fully enclosed to prevent leaking.
4. Place the dough balls on the prepared baking sheets, spacing them 2 inches apart. Flatten slightly if desired for a more uniform shape.

Step 4: Bake the Cookies

1. Bake one sheet at a time for 10-12 minutes, or until the edges are golden and the centers are set but still soft.
2. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Step 5: Serve

1. Serve at room temperature or slightly warm for a gooey cheesecake center.
2. Store in an airtight container in the refrigerator for up to 5 days due to the cheesecake filling. Bring to room temperature before serving for the best texture.

Variations for Cheesecake Stuffed Chocolate Cookies

• Salted Caramel Cheesecake: Add 1/4 cup caramel sauce to the cheesecake filling and sprinkle baked cookies with flaky sea salt.
• Double Chocolate: Replace 1/4 cup flour with unsweetened cocoa powder and use white chocolate chips for a chocolatey twist.
• Berry Cheesecake: Mix 1/4 cup crushed freeze-dried strawberries or raspberries into the cheesecake filling for a fruity flavor.

Cooking Notes for Cheesecake Stuffed Chocolate Cookies

• Freeze the cheesecake filling to ensure it holds its shape when wrapped in dough and bakes without oozing out.
• Use room-temperature butter for a smooth, creamy cookie dough texture.
• Slightly underbake for a softer, chewier cookie, or bake a minute longer for a crisper edge.

Serving Suggestions

• Pair with a cold glass of milk, hot coffee, or a scoop of vanilla ice cream for a decadent dessert.
• Serve as a showstopping treat at a cookie exchange or holiday party.
• Package in a decorative box with tissue paper for a thoughtful homemade gift.

Tips

• Chill the cookie dough for 15-20 minutes before assembling if it’s too soft to handle.
• Use a cookie scoop for consistent dough portions and easier wrapping.
• Freeze unbaked, assembled cookie balls for up to 1 month; bake from frozen, adding 1-2 minutes to the baking time.

Prep Time

25 minutes (including freezing time)

Cooking Time

12 minutes per batch

Total Time

45 minutes (for 2 batches, plus cooling)

Nutritional Information (per cookie, based on 20 cookies)

• Calories: 250-280 kcal
• Protein: 4-5 g
• Sodium: 150-200 mg

FAQs

Q1: Can I use salted butter?
A: Yes, but reduce the added salt to 1/4 teaspoon to balance the flavor.

Q2: Why did my cookies spread too much?
A: Ensure the butter isn’t melted and chill the dough or assembled cookies before baking to prevent spreading.

Q3: Can I make these gluten-free?
A: Substitute with a 1:1 gluten-free baking flour blend; results may vary slightly.

Q4: How do I prevent the cheesecake filling from leaking?
A: Fully encase the frozen cheesecake ball in dough, pinching seams tightly, and avoid overfilling.

Conclusion

Cheesecake stuffed chocolate chip cookies are a luxurious treat that combines the best of creamy cheesecake and classic cookies in every bite. Perfect for sharing or indulging, these cookies are easy to make and guaranteed to wow. Try this recipe for a delightful dessert that’s sure to become a new favorite!