If you love both rich cheesecake and classic chocolate chip cookies, get ready to be obsessed with this Chocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe. These cookies have that magical combo of a soft, buttery cookie exterior and a luscious, creamy cheesecake center that just melts in your mouth. I discovered this treat when I wanted to take my cookie game up a notch, and trust me, it’s a showstopper every time I make it.
Whether you’re baking for a cozy family night, a special celebration, or just because you deserve a sweet indulgence, you’ll find that these cookies satisfy a lot of cravings in one bite. Plus, the cream cheese filling isn’t overly sweet, which balances out the chocolate perfectly. This Chocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe isn’t just a dessert—it’s an experience you’ll keep coming back to.
Why You’ll Love This Recipe
- Double the Comfort: Combines creamy cheesecake filling with classic chocolate chip cookies for a deluxe treat.
- Perfect Texture: Soft, chewy cookies on the outside with a smooth, dreamy center every single time.
- Great Make-Ahead Option: Dough can be chilled overnight and cheesecake filling frozen in advance for quick assembly.
- Crowd-Pleaser: My family goes crazy for these – they’re always the first to disappear.
Ingredients You’ll Need
Each ingredient in this Chocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe plays an important role to create that perfect balance of creamy, sweet, and chocolatey flavors. Here’s what I recommend focusing on when you shop.
- Cream Cheese: Use full-fat cream cheese for the richest, creamiest filling that holds its shape well when frozen.
- Powdered Sugar: This sweetens the cheesecake filling smoothly without any graininess.
- Vanilla Extract: Adds warmth and depth to both the filling and the cookie dough.
- Unsalted Butter: Make sure it’s softened but not melted to cream perfectly with the sugars.
- Light Brown Sugar: Provides moisture and a subtle caramel flavor to the cookies.
- Granulated Sugar: Helps with crisp edges while balancing sweetness.
- Eggs: Room temperature eggs blend better and improve dough consistency.
- All-Purpose Flour: The base that holds it all together.
- Cornstarch: Keeps the cookies soft and tender by limiting gluten development.
- Baking Soda: Helps cookies spread just the right amount and rise well.
- Salt: Enhances all the flavors and balances the sweetness.
- Semisweet Chocolate Chips: Classic chocolate chip choice adds melty, bittersweet pockets throughout the cookies.
Variations
One of my favorite things about this Chocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe is how easy it is to personalize. Feel free to play around with flavors or make it fit your dietary needs.
- Dark Chocolate Chips: I swapped semisweet for dark chocolate once, and it gave the cookies a richer, slightly less sweet flavor that my husband loved.
- Fruit Swirls: Adding a tablespoon of raspberry jam to the cheesecake filling before freezing creates a delightful surprise in the middle.
- Gluten-Free Version: I’ve had success substituting the flour with a 1:1 gluten-free baking mix—just watch the dough texture and add a little extra flour if it’s too sticky.
- Mini Cookies: To make bite-sized treats, reduce the dough and filling ball size; they bake quicker and are perfect for parties.
How to Make Chocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the cream cheese, powdered sugar, and vanilla extract together until you get a perfectly smooth and creamy filling. This step is key—no lumps allowed! Then, use a teaspoon to scoop out little balls onto a parchment-lined baking sheet and pop them into the freezer. I usually give them at least an hour or until they’re completely frozen solid. Trust me, this makes wrapping them in cookie dough much easier and prevents the filling from melting in the oven.
Step 2: Make the Cookie Dough
While the filling chills, cream together your softened butter with both the light brown and granulated sugars. Use an electric mixer on medium speed until the mixture is light, fluffy, and has a pale color. This usually takes around 3-4 minutes. Then, beat in the eggs and vanilla extract on low speed, making sure everything blends evenly.
In another bowl, whisk together the flour, cornstarch, baking soda, and salt—this ensures they’re mixed evenly and no clumps remain. Gradually add the dry ingredients to the wet mixture, half at a time, mixing just until combined. Then fold in the semisweet chocolate chips with a spatula, making sure not to overwork the dough.
Step 3: Chill the Dough
Cover the dough with plastic wrap and refrigerate it for at least 2-3 hours or overnight if you can wait that long. This resting time helps develop flavor and keeps the cookies from spreading too much while baking. I remember when I skipped this step early on, the cookies spread flat like pancakes—not the look we want!
Step 4: Assemble and Bake
Once your dough is chilled and cheesecake filling balls are frozen, scoop tablespoon-sized balls of cookie dough. Take half the dough balls and gently press your thumb or a finger in the center to create an indent. Place a frozen cheesecake ball inside this well, then cover it with the remaining dough balls, carefully pinching the seams shut to fully encase the filling.
Arrange the cookies on parchment-lined baking sheets, leaving about 2 inches between them. Then pop the trays back into the fridge while your oven preheats to 350°F (175°C). Chilling again before baking helps cookies hold their shape better.
Bake for 12-14 minutes, looking for lightly golden edges and just set tops. Let them cool for about 10 minutes on the baking sheet before transferring to a wire rack to cool completely. These are fantastic when still a little warm—the melted chocolate and creamy filling create such a perfect bite.
Pro Tips for Making Chocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe
- Freeze Filling Thoroughly: I never skip freezing the cheesecake balls solid; it seals easier and prevents melting during baking.
- Chill Dough Twice: Chilling the dough first and again after assembling the cookies keeps them from spreading too much.
- Don’t Overmix the Dough: Once you add the flour, mix just until combined to keep cookies tender.
- Seal Edges Well: Pinch the cookie dough firmly around the cheesecake filling to avoid leakage.
How to Serve Chocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe
Garnishes
I love sprinkling a tiny pinch of flaky sea salt on top right after baking to really make the chocolate and cream cheese flavors pop. Sometimes I drizzle a little melted chocolate over the cooled cookies for an extra-special touch. Fresh berries on the side also brighten up the plate and add a fruity contrast that’s just divine.
Side Dishes
Pair these cookies with a tall glass of cold milk or a rich cup of coffee to balance the richness. For gatherings, I enjoy serving them alongside vanilla ice cream or fruit sorbet—those combos make everyone smile every time.
Creative Ways to Present
For special occasions, I like stacking the cookies on a pretty cake stand surrounded by fresh flowers or green sprigs. Wrapping a small stack with parchment and tying it with twine makes an adorable gift. Also, you can sandwich vanilla frosting or more cheesecake filling between two cookies for a double indulgence.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature for up to 3 days. If storing longer, I move them to the fridge where they stay fresh for about a week. Just bring them back to room temp before enjoying so the cream cheese filling softens again.
Freezing
You can freeze these cookies baked or unbaked. For baked cookies, wrap them tightly in plastic wrap and place in a freezer-safe bag or container for up to 3 months. If freezing unbaked assembled cookies, freeze on the tray first before bagging. When ready to bake, let frozen cookies thaw in the fridge overnight and then bake as usual.
Reheating
I gently warm leftovers in a low oven at 300°F for about 5 minutes or microwave for 15 seconds. This refreshes the softness of the cookie and brings the cheesecake filling back to a lovely creamy texture without melting it completely.
FAQs
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Can I use low-fat cream cheese for the filling?
While you can use low-fat cream cheese, I recommend full-fat for the best texture and flavor. Low-fat versions tend to be more watery and may not set as firmly when frozen.
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Why is chilling the dough important?
Chilling the dough prevents the cookies from spreading too much during baking and helps develop deeper flavors. Skipping this step might result in thin, flat cookies instead of thick, soft ones.
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Can I make these cookies dairy-free?
It’s challenging because the cream cheese filling relies on dairy. However, you could try using a dairy-free cream cheese alternative and vegan butter in the dough, but texture and taste might differ from the original.
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How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they last about 3 days. Refrigerated, they keep for up to a week. Freezing extends their life to 3 months.
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Can I substitute other mix-ins for chocolate chips?
Absolutely! Chopped nuts, white chocolate chips, or even dried cranberries work well. Just keep the amount similar to avoid affecting the dough’s consistency.
Final Thoughts
Honestly, this Chocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe quickly became one of my go-to desserts when I want to impress without stress. It combines two of my favorite things into one little cookie package that’s perfect for sharing (or not!). Once you try them, you’ll understand why I bake these over and over. So, grab your ingredients, and let’s make some magic in your kitchen—you’re going to love every bite!
PrintChocolate Chip Cheesecake Cookies With Cream Cheese Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Total Time: 37 minutes plus chilling time
- Yield: 30 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these decadent Chocolate Chip Cheesecake Cookies that combine a rich, creamy cheesecake filling with classic chocolate chip cookie dough. Each cookie features a surprise center of smooth cheesecake wrapped in buttery, chewy cookie dough dotted with semisweet chocolate chips. Perfectly baked to golden edges with a soft, luscious center, these cookies are an irresistible treat for any dessert lover.
Ingredients
Cheesecake Filling:
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Make the Cheesecake Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and creamy. Using a teaspoon, scoop out small balls about 2 teaspoons in size, place them on a parchment-lined baking sheet, and freeze until solid.
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar on medium speed using an electric mixer until the mixture is light and fluffy. Then, beat in the eggs and vanilla extract on low speed until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, mixing halfway, then fold in the semisweet chocolate chips and finish mixing just until combined to keep the dough tender.
- Chill the Dough: Cover the cookie dough and refrigerate for 2 to 3 hours or overnight to develop flavor and make the dough easier to handle.
- Assemble the Cookies: Once the cheesecake filling balls are thoroughly frozen, scoop the chilled cookie dough into 1 tablespoon-sized balls. Indent the center of half of these dough balls, place a frozen cheesecake ball into each indent, then cover with the remaining dough balls. Pinch the seams tightly to seal the cheesecake filling completely inside the cookie dough. Place the sealed cookies on parchment-lined baking sheets, spacing them about 2 inches apart.
- Chill Before Baking: Place the cookie trays in the refrigerator while you preheat the oven to 350°F (175°C) to keep the dough firm and prevent spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 14 minutes until the edges are lightly browned and the tops are set but still soft.
- Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving. Enjoy the creamy, chocolate-studded delight!
Notes
- Ensure the cheesecake filling balls are fully frozen solid before wrapping them in cookie dough; this prevents melting and makes sealing much easier.
- Refrigerating the cookie dough for at least 2-3 hours is crucial to develop flavor and to prevent the cookies from spreading too much during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 17g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg