Cheesecake Stuffed Chocolate Chip Cookies – The Ultimate Gooey Dessert Dream

If you’ve ever found yourself torn between baking cookies or cheesecake, this recipe brings the best of both worlds together. Cheesecake Stuffed Chocolate Chip Cookies combine the creamy indulgence of cheesecake filling with the warm, chewy comfort of chocolate chip cookies. Each bite reveals a rich cream cheese center surrounded by soft, golden cookie dough dotted with melted chocolate chips. I first made these for a family gathering, and they disappeared in minutes! The combination of flavors and textures makes them utterly irresistible. Perfect for parties, bake sales, or simply satisfying a late-night craving, these cookies are the definition of dessert bliss. The best part? They’re easier to make than you might think, and they store beautifully for make-ahead treats.

Why You’ll Love This Recipe

These cookies take your classic chocolate chip treat to a whole new level. They’re soft, gooey, and feature a creamy cheesecake center that surprises everyone who takes a bite. Perfect for cookie lovers who want something extra indulgent, this recipe also freezes well, making it ideal for preparing ahead of time. Whether you enjoy them slightly warm or chilled, you’ll fall in love with the flavor contrast and melt-in-your-mouth texture.

Print

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cream cheese – The heart of the filling, it adds a luscious, tangy creaminess that contrasts perfectly with the cookie dough.

Granulated sugar – Sweetens the cheesecake filling and balances the richness of the cream cheese.

Vanilla extract – Adds warmth and depth to both the filling and the cookie dough.

All-purpose flour – The foundation of the cookie dough, giving it structure and that perfect chewy bite.

Baking soda – Ensures the cookies rise slightly and stay soft inside.

Salt – Enhances all the flavors and keeps the cookies from being overly sweet.

Unsalted butter – Provides richness and that classic buttery cookie flavor; make sure it’s softened for easy mixing.

Brown sugar – Adds moisture and a deep caramel-like sweetness to the cookie dough.

Eggs – Bind the ingredients together and create that soft, chewy texture.

Chocolate chips – The star of the show, adding bursts of melty chocolate throughout the cookie.

Cornstarch – Keeps the cookies tender and prevents spreading while baking.

Directions

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. To make the cheesecake filling, beat the cream cheese, sugar, and vanilla until smooth. Spoon small dollops onto a tray and freeze for at least 30 minutes.

Meanwhile, prepare the cookie dough by creaming together butter, brown sugar, and granulated sugar until fluffy. Add the eggs and vanilla, mixing until combined. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, then fold in the chocolate chips.

Scoop a portion of dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Cover with another small piece of dough, sealing the edges. Arrange the stuffed cookies on the prepared baking sheet and chill for 10–15 minutes before baking.

Bake for 12–14 minutes until golden brown at the edges but still soft in the center. Allow the cookies to cool slightly before enjoying the gooey cheesecake surprise inside.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes about 14–16 large cookies. Preparation takes roughly 25 minutes, plus 30 minutes of chilling and 14 minutes of baking. Total time: around 1 hour and 10 minutes.

Storage/reheating

Store these cookies in an airtight container in the refrigerator for up to 5 days. For a warm, freshly-baked taste, microwave for 10 seconds before serving. They can also be frozen for up to 2 months—simply thaw at room temperature or reheat briefly before serving.

Variations and Customizations

Double Chocolate Delight – Add cocoa powder to the dough and use white chocolate chips for a rich, brownie-like twist.

Peanut Butter Swirl – Mix a tablespoon of peanut butter into the cheesecake filling for a nutty surprise.

Mint Chocolate Chip – Add peppermint extract and green food coloring to the filling for a festive spin.

Cookie Dough Cheesecake – Fold in mini cookie dough chunks into the filling before freezing.

Oreo Crumble – Mix crushed Oreos into the dough for extra crunch and chocolate flavor.

Caramel Core – Add a drizzle of caramel on top of the cheesecake filling before sealing the dough.

Strawberry Cheesecake Cookies – Stir in diced strawberries or a spoonful of jam into the filling for a fruity touch.

Nut Lover’s Crunch – Mix chopped pecans, walnuts, or almonds into the dough for added texture.

Gluten-Free Option – Substitute all-purpose flour with a gluten-free baking blend for a celiac-friendly version.

Mini Bite-Sized Version – Make smaller cookies for parties or gifting; reduce baking time by a few minutes.

FAQs

Can I make these ahead of time?

Yes, you can prepare and refrigerate the dough and filling separately up to 24 hours in advance.

Can I freeze the cookie dough?

Absolutely! Shape and freeze the stuffed cookies before baking. Bake directly from frozen, adding 2 minutes to baking time.

How do I prevent overbaking?

Remove the cookies when edges are golden; they’ll continue to cook slightly on the baking sheet.

Can I use low-fat cream cheese?

Full-fat cream cheese works best for a creamy, rich filling that holds its shape.

Do I need to chill the dough?

Yes, chilling helps the cookies keep their shape and prevents spreading.

Can I use white chocolate chips?

Yes, white chocolate adds a delicious contrast to the tangy cheesecake filling.

Why are my cookies spreading too much?

Too-warm dough or insufficient flour can cause spreading—chill the dough longer before baking.

Can I stuff them with other fillings?

Definitely! Try Nutella, peanut butter, or fruit preserves for fun flavor variations.

Should these be served warm or cold?

Both work beautifully—warm for gooey cheesecake, chilled for a firmer bite.

How long do they stay fresh?

Stored properly in the fridge, they taste great for up to 5 days.

Conclusion

Cheesecake Stuffed Chocolate Chip Cookies are the ultimate indulgent dessert—rich, gooey, and unforgettable. The soft, buttery cookie dough paired with the creamy cheesecake center creates a perfect harmony of flavor and texture. Whether baked for holidays, birthdays, or weekend treats, these cookies are guaranteed to impress. Once you try them, they’ll quickly become your new go-to dessert for any occasion.

Hungry for more?  Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!