Chocolate Chip Cheesecake Cookies
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These chocolate chip cheesecake cookies are a cheesecake lover’s dream come true! Picture soft, buttery chocolate chip cookies stuffed with a tangy cream cheese filling. This is the perfect combination of chocolate chip cookies and cheesecake!
If you’re on the hunt for stuffed cookie ideas, look no further! Whether it’s these cheesecake stuffed cookies, my viral strawberry cheesecake cookies, or my nutella stuffed cookies – there is no shortage of stuffed cookies on my site.
This is such a fun take on a classic chocolate chip cookie! Packed with gooey chocolate chips, each ball of dough is filled with a tangy 2 ingredient cream cheese filling. They are easier than they look to make, I promise.
Featured Reader Review
“So delicious! I baked these today, and my family loved them. I had extra cookie dough left over, so I made the rest into regular chocolate chip cookies, which were tasty as well.”
Ella
As always, I have tested these cheesecake chocolate chip cookies with dairy ingredients as well as dairy free. There are a few changes that need to be made in order to adjust the cheesecake filling between the two versions, which I’ve noted in the recipe card.
The cheesecake filling is frozen beforehand so that it can be handled easier and not melt into the cookie dough. This adds some time to the recipe, but it’s so worth it!
Ingredient Notes
- Cream Cheese: you can use regular cream cheese or dairy free cream cheese. If using dairy free cream cheese, make sure to use one with a coconut base.
- Butter: you can use regular butter or dairy free butter.
- Powdered Sugar: if you’re using a vegan cream cheese, you’ll need to adjust the amount of powdered sugar.
How To Make Chocolate Chip Cheesecake Cookies
Mix butter and sugars.
Add egg and vanilla!
Mix in the dry ingredients.
Cheesecake balls will look like this!
Fill balls of dough.
Seal with more dough and bake!
Recipe Developer Expert Tip
- I recommend keeping one cookie sheet with cookie dough balls in the fridge while the other bakes, that way the cheesecake filling doesn’t get too warm.
More Cheesecake Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Baking FAQ
These are the topics I’m asked about most frequently:
You can get these answers and more in my frequently asked questions post!
Chocolate Chip Cheesecake Cookies
Ingredients
Cream Cheese Filling
- ¾ cup (170 g) cream cheese (regular or vegan)*, softened, (6 oz) SEE NOTES
- ⅓ cup (40 g) powdered sugar*, SEE NOTES if using vegan cream cheese
Cookies
- 1 cup (210 g) butter (regular or vegan), softened
- ¾ cup (150 g) white sugar
- ¼ cup (50 g) brown sugar
- 1 egg
- 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp baking soda
- ¼ tsp salt
- 2¾ cup (343 g) all-purpose flour *, SEE NOTES
- ½-¾ cup semisweet chocolate chips
Instructions
- Line a small baking sheet or plate with parchment paper. In a small bowl, use a whisk or mixer (depending how hard your cream cheese is) to mix the cream cheese with powdered sugar until smooth and combined.
- Place 19 heaping teaspoons of cream cheese on the baking sheet or plate. Freeze for at least one hour, or until frozen almost completely solid.
- When the cream cheese is frozen almost solid, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.
- In the bowl of a handheld mixer or standing mixer, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg, egg yolk, and vanilla extract.
- Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix). Stir in the chocolate chips.
- Scoop one tablespoon-sized balls of dough onto each baking sheet. Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.
- Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside (see picture in post above), but making sure to not squish the cream cheese into the cookie dough. You should have tall balls of dough.
- Refrigerate the prepared cookie dough balls and repeat with the second cookie sheet and remaining dough. Preheat the oven to 350°F and leave the cookie dough in the fridge while it preheats.
- Bake the cookies in the preheated oven one sheet at a time for 9-12 minutes, or until the edges are slightly golden brown and the tops are set. Remove from the oven and leave them on the baking sheet for 10-15 minutes, then transfer to a cooling rack to cool completely.
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Amazing soft cookies. I changed it to 1/2c white and 1/2c brown sugar. Otherwise left the rest the same. Probably would be phenomenal with cream cheese/fluff mixture frozen the same way!
That sounds delicious! Glad you enjoyed these 🩵
So delicious! I baked these today, and my family loved them. I had extra cookie dough left over, so I made the rest into regular chocolate chip cookies, which were tasty as well.
Thank you Ella!