A delicious mashup, these Cheesecake Stuffed Chocolate Chip Cookies are chewy, chocolatey and have a tasty pop of cheesecake flavor in the center. The perfect party cookie.

We are huge cookie fans in our house, heck any dessert really. I think my husband alone could eat cookies all day every day if he could. So we are never short on cookies ever.

These Cheesecake Stuffed Chocolate Chip Cookies are super fun to make and are also great to have little hands help you in the kitchen with as well.

A chewy chocolate chip cookie outside, filled with an easy cheesecake filling. Each bite is better than the last, that is if you don’t just shove the whole cookie in your mouth at once.

Super easy to throw together, the hardest part is letting the dough chill, you are going to want to make these on repeat and bring to any gathering that you have coming up.

If you are a cookie fan and want to mash two desserts together, then these Cheesecake Stuffed Chocolate Chip Cookies are exactly the recipe that you’ve been looking for.

Some of our other favorite cookie recipes that we have on our site include: Cosmic Brownie Cookies, Oatmeal Raspberry White Chocolate Cookies and Peanut Butter Fudge Cookie Cups.

WHY THIS RECIPE WORKS:

Staple baking ingredients help these come together easily.
You can double this recipe to serve more people.
They have a great contrast in flavor and texture.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF POST):

Cream cheese
Powdered sugar
Salted butter
Brown sugar
Granulated sugar
Vanilla extract
Eggs
All-purpose flour
Baking soda
Salt
Chocolate chips

HOW TO MAKE CHEESECAKE STUFFED CHOCOLATE CHIP COOKIES, STEP BY STEP:

Preheat the oven to 350 degrees.
In a stand mixer fitted with the paddle attachment, beat the softened cream cheese. Add in the powdered sugar and beat until creamy, then place the cream cheese mixture into the freezer.
Prepare your baking sheets by lining them with parchment paper, set aside.
Use your stand mixer, again with the paddle attachment beat together the butter, brown sugar, and granulated sugar until combined.
Next, beat in the vanilla and eggs.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into the butter mixture, making sure not to over-mix the dough.
Then stir in the chocolate chips.
Place the cookie dough into the refrigerator to chill for at least an hour.
Once the cookie dough has chilled, make cookie dough balls using about 2 Tablespoons of cookie dough, rolling them into your hand to shape. Remove the cream cheese mixture from the freezer.
Flatten each cookie dough ball and place about 2 teaspoons of the cream cheese mixture onto each cookie dough rounds. Gently wrap the cookie dough around the cream cheese mixture, trying to seal the cream cheese inside the cookie dough.
Then, flip them over so the seam is on the bottom. Place the cookies onto the baking sheet about 2 inches apart.
Bake the cookies for 10-12 minutes or until the edges are turning slightly golden brown.
Remove from the oven and allow the cookies to rest on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

WHAT IS THE BEST CHOCOLATE TO USE?

We like to use a higher quality chocolate chip for this recipe, you can use semi-sweet, milk or even dark chocolate if you’d like. We love them all.

Just use what you have on hand and what you prefer best with your chocolate chip cookies.

DO I HAVE TO USE SALTED BUTTER?

No, you can use unsalted butter if you’d like. We use salted butter and salt in these cookies to balance the sweetness of the filling. You can omit the salt in the recipe or use unsalted butter.

HOW MANY DOES THIS MAKE?

These make 24 cookies a nice sized batch. You can absolutely double this recipe to serve more people or to have on hand, these do store well.

HOW LONG DOES THE DOUGH NEED TO CHILL?

The dough needs to chill for at least one hour, if you still find the dough a little hard to work with when assembling the cookies, place back in the refrigerator for longer.

HOW TO STORE:

These can be stored in an airtight container in the refrigerator for up to 4-5 days. These need to be refrigerated because of the cream cheese filling.

You can also freeze these Cheesecake Stuffed Chocolate Chip Cookies. Place in a freezer container or bag and they will keep for up to 1 month.

To defrost, remove from the freezer into the refrigerator until thawed.

TIPS AND TRICKS:

Make sure your cream cheese is softened so it is easier to work with.
Use any of your favorite chocolate chip flavor, we like to use a higher quality of chocolate chips.
Make sure that these rest on the baking pan to slightly set up before removing to a cooling rack.
The dough needs to chill for at least 1 hour, see my tips above.
You can easily double this recipe to make more for a party, yourself or just because.
These can be frozen, see above on how to do that.

Chocolate Chip Cookie lover? Then you will have the ultimate cookie with these Cheesecake Stuffed Chocolate Chip Cookies, melt in your mouth delicious!

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If you’ve tried these CHEESECAKE STUFFED CHOCOLATE CHIP COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!

Cheesecake Stuffed Chocolate Chip Cookies