Cheesecake Stuffed Chocolate Chip Cookies

Cheesecake Stuffed Chocolate Chip Cookies are exactly as amazing as they sound. Homemade chocolate chip cookies are filled with a creamy cheesecake center and baked to perfection in just 10 minutes! They’re perfect for parties, potlucks, and just when you need a seriously sweet treat.

several cheesecake stuffed chocolate chip cookies have been halved to reveal a cheesecake center.

Picture this: a soft and chewy chocolate chip cookie that has a surprise center – a luscious, velvety cheesecake filling. Combining two beloved treats into one irresistible indulgence is what we are about here.

This decadent fusion of two beloved treats combines the rich, gooey goodness of a chocolate chip cookie with the creamy, tangy surprise of a luscious cheesecake center. Don’t worry – there’s no water bath required here. The cheesecake filling is actually just two very simple ingredients, cream cheese and sugar! Combined, it creates the best creamy center to these gooey chocolate chip cookies.

Why You’ll Love This

  • Creamy filling. There are so many ways you can dress up your every day chocolate chip cookie. My favorite way happens to be with a sweet cream cheese center! Have a little fun and don’t tell your friends about the center – it’s a fun surprise to bite into.
  • Perfect for parties. Whether it’s a birthday party or a neighborhood potluck, these cookies never stay on the tray for too long. They’re an especially big hit at cookie exchanges around the holiday season! Consider making a double batch if you’re headed to a larger event because these bad boys are quite popular.
  • Homemade. Nothing quite beats a homemade chocolate chip cookie. The flavor and consistency just can’t be beat! Skip the store-bought options and make this homemade dough. You’ll never return to the refrigerated stuff again!
the ingredients for cheesecake stuffed cookies are placed on a white countertop.

Ingredients You’ll Need

Here is a list of ingredients you will need to make chocolate chip cookies with cheesecake stuffing. Make sure to scroll down to view the full recipe for exact measurements.

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

How To Make Cheesecake Stuffed Chocolate Chip Cookies

Here is a general overview of the steps involved to make chocolate chip cookies stuffed with cheesecake. Be sure to scroll to the bottom of this post for the full recipe.

cream cheese and sugar are both placed in a large bowl.
cheesecake filling is being created in a mixing bowl.

Make the cheesecake filling. Cream together the softened cream cheese and powdered sugar until creamy. Place this mixture in the freezer and keep it there until you’re ready to assemble the cookies.

raw eggs are being mixed into the cookie dough.
cookie dough has been mixed in a large bowl.

Make the cookie dough. Cream together the butter, brown sugar, and white sugar. Beat in the vanilla and eggs. In another bowl, whisk together the flour, baking soda, and salt. Combine the wet and dry ingredients, then fold in the chocolate chips.

Chill. Place the cookie dough in the fridge and let it chill for at least 1 hour. Don’t skip this step!

a cheesecake dollop is placed in the center of raw cookie dough pieces.
cookie dough is being formed around a cheesecake center.

Assemble the cookies. Make cookie dough balls. Flatten each one, then place cream cheese mixture into the center of each disk. Wrap the dough around the mixture. Flip them over so the seam is facing down.

Bake, then let cool. Bake the cookies at 350°F for 10-12 minutes or until the edges are golden. Allow them to rest for a few minutes on the baking sheet before transferring to a wire rack to let fully cool.

a stack of cheesecake stuffed chocolate chip cookies are presented close up.

Recipe Tips, Substitutions, and Variations

Here are just a few ways you can customize these cookies and make them oh so scrumptious every single time:

  • Add some color! Sprinkles make everything more fun, right? Feel free to sprinkle in some of your favorite rainbow colored sprinkles to the cookie dough and/or the cheesecake filling. You can also change up what sprinkles you use if you want to personalize them for a graduation, holiday, birthday, etc. You can also add color by adding food coloring to the cream cheese mixture.
  • Change up the chocolate chips. Semi-sweet chocolate chips are my usual go-to for cookies. However, you can feel free to use milk or dark chocolate chips if preferred. It’s all up to your preferences. I even saw unicorn chocolate chips at the store recently – grab those if you’re feeling adventurous!
  • Don’t skip the chilling and freezing steps! I know, it seems impossible to wait so long for the cookies to be ready to assemble and bake. However, freezing the cream cheese mixture and chilling the cookie dough is so important. If you skip these steps, the cookies will spread like crazy in the hot oven.
several cheesecake stuffed chocolate chip cookies are placed on top of a tea towel.

Storage and Reheating Instructions

Once the cookies have cooled to room temperature, you can transfer them to an airtight container and keep them stored at room temperature for up to 4 days. They’ll keep a little longer in the fridge for up to 5 days, but the centers may not be as gooey if chilled. You can always warm them up in a toaster oven if you want to achieve that gooey center again or just a warm cookie in general!

More Cookie Recipes to Try:

Have you ever met anyone who didn’t like cookies? No, because they’re universally loved by just about everyone! Next time you’re headed to a potluck (or just have a sweet tooth that needs satisfying), consider making some of my favorite cookie recipes:

a stack of stuffed cookies are presented close up.

Cheesecake Stuffed Chocolate Chip Cookies

Homemade chocolate chip cookies are filled with a creamy cheesecake center and baked to perfection in just 10 minutes!
Course Dessert
Cuisine American
Keyword best ever chocolate chip cookies, cheesecake cookie, soft chocolate chip cookie recipe
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Servings 24 cookies
Calories 276kcal
Author Julie Chiou


For the cheesecake filling:

  • 8 ounce package cream cheese softened
  • cup confectioner’s sugar

For the chocolate chip cookies:

  • ¾ cup salted butter softened
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips


  • In a stand mixer with a paddle attachment, cream the softened cream cheese. Beat in the confectioner’s sugar until creamy. Place the cream cheese mixture into the freezer.
  • Preheat the oven to 350 °F
  • Prepare your baking sheets by lining them with parchment paper.
  • Use your stand mixer, again with the paddle attachment to cream the butter, brown sugar and white sugar until fully combined.
  • 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. Do not over-beat the cookie dough. Then stir in the chocolate chips.
  • Place the cookie dough into the fridge to chill for at least an hour.
  • Once the cookie dough has chilled, make cookie dough balls using about 2 Tablespoons of cookie dough. Flatten each ball and place about 2 teaspoons of the cream cheese mixture onto each of the disks of cookie dough. Wrap the cookie dough around the cream cheese mixture, try to seal the cream cheese inside the cookie dough. Then, flip them over so the seam part 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 golden.
  • Allow the cookies to rest on the baking sheet for a few minutes before removing them to a cooling rack.


Serving: 1cookie | Calories: 276kcal | Carbohydrates: 37g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 226mg | Potassium: 89mg | Fiber: 0.4g | Sugar: 25g
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