Cheesecake-Filled Chocolate Chip Cookies bring together two beloved desserts into one decadent treat. These cookies feature a rich, chewy chocolate chip exterior and a luscious cheesecake filling hidden inside, making every bite a delightful surprise.
Why You’ll Love This Recipe
If you are a fan of both chocolate chip cookies and cheesecake, this recipe offers the best of both worlds. The creamy center adds a luxurious texture to the classic chewy cookie, creating a dessert that feels indulgent yet familiar. They are perfect for special occasions, gifting, or simply treating yourself to a bakery-quality cookie right at home.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cookie Dough:
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2 cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, melted
(Note: The full list of ingredients, including sugars, chocolate chips, cheesecake filling components like cream cheese and sweeteners, is not provided. Typically, you would also need brown sugar, granulated sugar, vanilla extract, chocolate chips, cream cheese, and powdered sugar.)
Directions
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
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In a separate large bowl, combine the melted butter with sugars (amounts not provided; typically a mix of brown and granulated sugar) and vanilla extract.
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Gradually add the dry ingredients into the wet ingredients until a dough forms. Fold in the chocolate chips.
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For the cheesecake filling, beat softened cream cheese with powdered sugar until smooth and creamy.
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Scoop about 1 tablespoon of cookie dough and flatten it slightly. Place a small spoonful of cheesecake filling in the center.
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Cover with another small piece of cookie dough, sealing the edges completely to encase the filling.
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Place the filled dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10–12 minutes or until the edges are golden brown and the centers are still slightly soft.
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Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
This Cheesecake-Filled Chocolate Chip Cookies recipe makes approximately 16–18 cookies. Preparation takes about 20 minutes, baking time is around 10–12 minutes, and cooling time is about 15 minutes.
Variations
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Double Chocolate Version: Add cocoa powder to the cookie dough for an even richer flavor.
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Fruit-Flavored Filling: Mix a little fruit puree like raspberry or strawberry into the cheesecake filling.
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Nutty Twist: Fold chopped pecans or walnuts into the cookie dough for added texture.
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Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
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Mini Version: Make smaller cookies with less filling for bite-sized treats perfect for parties.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To enjoy warm, reheat a cookie in the microwave for about 10 seconds. The cookies can also be frozen for up to 2 months; thaw at room temperature before serving.
FAQs
Can I freeze the cookie dough?
Yes, you can freeze the filled dough balls and bake them straight from frozen, adding a couple of minutes to the baking time.
How do I prevent the cheesecake filling from leaking out?
Make sure to seal the edges of the cookie dough well around the cheesecake filling.
Can I use store-bought cookie dough?
Yes, for a shortcut, you can use store-bought chocolate chip cookie dough, but homemade yields the best results.
What type of cream cheese is best?
Use full-fat cream cheese for the richest, creamiest filling.
Can I make the filling flavored?
Absolutely, adding vanilla, lemon zest, or fruit puree can enhance the cheesecake center.
How do I know when the cookies are done baking?
The edges should be set and slightly golden, while the centers may look slightly underbaked; they will firm up as they cool.
Can I make these cookies smaller?
Yes, use smaller scoops of dough and filling for mini cheesecake cookies, adjusting the baking time slightly.
Should the butter be cooled after melting?
Yes, allow the butter to cool slightly after melting to avoid cooking the sugars prematurely.
What kind of chocolate chips should I use?
Semi-sweet chocolate chips are traditional, but milk chocolate or dark chocolate chips work beautifully as well.
Can I add other mix-ins to the cookie dough?
Yes, you can add nuts, dried fruit, or even toffee bits for added flavor and texture.
Conclusion
Cheesecake-Filled Chocolate Chip Cookies offer a delightful twist on a classic favorite, combining the best elements of creamy cheesecake and chewy chocolate chip cookies. Perfect for any occasion, they deliver a luxurious treat with minimal effort. Once you try them, they are sure to become a regular feature in your baking rotation.
Print
Cheesecake-Filled Chocolate Chip Cookies
- Prep Time: 45 minutes (includes chilling)
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 16–18 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cheesecake-Filled Chocolate Chip Cookies are the ultimate dessert mash-up! Soft, chewy chocolate chip cookies wrapped around a luscious cheesecake center — rich, indulgent, and absolutely irresistible.
Ingredients
For the Cookie Dough:
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2 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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3/4 cup unsalted butter, melted
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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1 large egg + 1 egg yolk
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2 tsp vanilla extract
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1 1/4 cups chocolate chips
For the Cheesecake Filling:
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6 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 tsp vanilla extract
Instructions
For the Cookie Dough:
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2 cups all-purpose flour
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, melted
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1 cup brown sugar, packed
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½ cup granulated sugar
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1 large egg + 1 egg yolk
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2 tsp vanilla extract
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1¼ cups chocolate chips
For the Cheesecake Filling:
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6 oz cream cheese, softened
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¼ cup powdered sugar
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½ tsp vanilla extract
Instructions:
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In a medium bowl, whisk together flour, baking soda, and salt.
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In a large bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
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Add the egg, egg yolk, and vanilla extract to the butter mixture and mix until combined.
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Gradually add dry ingredients to the wet mixture and stir until just combined.
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Fold in chocolate chips. Chill the dough for 30 minutes.
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Meanwhile, in a small bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth. Freeze small spoonfuls of the cheesecake mixture to firm up.
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Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Scoop about 2 tablespoons of cookie dough, flatten slightly, place a cheesecake ball in the center, and fold the dough around to seal it.
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Place cookie balls on the baking sheet, spaced apart.
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Bake for 11–13 minutes, or until edges are golden and centers look just set. Cool slightly before serving
Notes
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Chilling the cookie dough is crucial for easier handling and better texture.
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Freeze the cheesecake filling balls for at least 20 minutes to prevent leakage during baking.
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Store leftovers in an airtight container in the fridge for the ultimate creamy bite!
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