Can I freeze the assembled or baked cookies?

Yes. Flash-freeze assembled dough balls, then transfer them to a freezer-safe container. Bake from frozen when ready. Baked cookies can be frozen for up to two months; thaw at room temperature or warm in a low oven before serving.

Are there easy versions of this recipe?

Absolutely. Use pre-made chocolate chip cookie dough and store-bought cheesecake filling. That yields a simplified version of easy cheesecake stuffed chocolate chip cookies without missing the indulgence.

What type of cream cheese works best?

Full-fat block cream cheese, such as Philadelphia, gives the richest, creamiest texture. Low-fat or whipped versions contain more moisture, which can lead to soggy or cracked fillings.

Can I bake these cookies ahead for events?

Yes. After assembling, freeze the dough balls. When ready to serve, bake straight from the freezer, adding an extra minute or two to bake time. Baked cookies can be stored in the freezer for up to two months.

How do I prevent the cheesecake filling from leaking out during baking?

To avoid leaks, ensure the cheesecake filling is fully frozen before assembly. Press the cookie dough around the filling carefully, sealing cracks. Chill assembled cookies in the freezer for at least 15 minutes before baking.

Cheesecake Stuffed Chocolate Chip Cookies: The Best Recipe Ever

Name: Cheesecake Stuffed Chocolate Chip Cookies: The Viral Recipe You Need
Prep time: 30 min
Cook time: 13 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz (226 g) cream cheese, softened; ¾ cup (95 g) powdered sugar; ½ teaspoon (5 ml) vanilla extract; 1 cup (226 g) unsalted butter, softened; 1 cup (200 g) brown sugar, firmly packed; ½ cup (100 g) sugar; 2 large eggs, room temperature preferred; 1 teaspoon (5 ml) vanilla extract; 3 cups (380 g) all-purpose flour; 2 teaspoons cornstarch; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup (170 g) semisweet chocolate chips; ⅓ cup (60 g) mini chocolate chips (or substitute additional regular chocolate chips)

Description

Cheesecake Stuffed Chocolate Chip Cookies combine creamy cheesecake filling with classic chocolate chip cookie dough for a decadent, bakery-style treat.

Ingredients

Scale

8 oz (226 g) cream cheese, softened
¾ cup (95 g) powdered sugar
½ teaspoon (5 ml) vanilla extract
1 cup (226 g) unsalted butter, softened
1 cup (200 g) brown sugar, firmly packed
½ cup (100 g) sugar
2 large eggs, room temperature preferred
1 teaspoon (5 ml) vanilla extract
3 cups (380 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup (170 g) semisweet chocolate chips
⅓ cup (60 g) mini chocolate chips (or substitute additional regular chocolate chips)

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Instructions

In a mixing bowl, combine softened cream cheese, powdered sugar, and vanilla extract until smooth. Scoop 1 tablespoon portions onto a wax paper-lined plate and freeze.
In a large bowl, beat softened butter, brown sugar, and sugar until creamy.
Add eggs and vanilla extract, mixing well.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Gradually stir the dry ingredients into the butter mixture until combined.
Fold in semisweet and mini chocolate chips.
Scoop 3 tablespoons of cookie dough, form into a ball, and create a crater with your thumb.
Place a frozen cheesecake filling portion into the crater and seal it with dough, ensuring no cracks.
Chill stuffed cookie dough balls in the freezer for 15 minutes.
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place chilled cookie dough balls on the baking sheet, spaced 2.5 inches (6 cm) apart.
Bake for 12-13 minutes until edges are golden brown.
Cool cookies completely on the baking sheet before serving.

Notes

If dough becomes too sticky to handle, refrigerate for 15-30 minutes before forming balls.
Ensure cheesecake filling is fully encased to prevent leaking during baking.
Store cookies in an airtight container in the refrigerator for up to 5 days.
For a softer cookie center, slightly underbake and allow residual heat to finish cooking.

Prep Time: 30 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 410
Sugar: 29g
Sodium: 210mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 51g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg