These Cheesecake Stuffed Chocolate Chip Cookies are the ultimate indulgence — soft, golden chocolate chip cookies with a creamy, tangy cheesecake center. Each bite combines rich, buttery cookie dough with smooth, sweet cream cheese filling. This bakery-style cookie recipe has been tested for perfect texture and balance — gooey, decadent, and absolutely irresistible!
12 ounces cream cheese
1/3 cup powdered sugar
1 cup (226 g) salted butter, softened
3/4 cup (150 g) light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 egg yolk
2 teaspoons pure vanilla extract
2 1/4 cups (280 g) all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
2 cups (340 g) chocolate chips
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar. Mix on medium speed for 1–2 minutes until smooth, scraping the sides as needed. Transfer the mixture to a small bowl and refrigerate while you make the cookie dough.
3. In the same mixing bowl, combine butter, brown sugar, and granulated sugar. Mix on medium speed for 2 minutes until light and creamy.
4. Add in the egg, egg yolk, vanilla, baking soda, and salt. Mix for 1 minute, scraping down the sides as needed.
5. Turn the mixer to low and gradually add the flour, mixing just until combined. Stir in the chocolate chips.
6. Using a medium (2-tablespoon) cookie scoop, portion out the dough. Flatten each dough ball into a circle.
7. Scoop about 2 teaspoons of the cold cream cheese mixture and place it in the center of each dough circle. Gently wrap the dough around the filling, sealing the edges completely to enclose the cheesecake inside.
8. Place the cookie dough balls 2 inches apart on the prepared baking sheet. Bake for 9–11 minutes, until the edges are golden and the tops are just set.
9. Remove from oven and cool on the baking sheet for 2–3 minutes before transferring to a wire rack to cool completely.
**Pro Tips**
• Chill the cheesecake filling before stuffing — it makes shaping much easier.
• Don’t overbake! The centers should look soft; they’ll firm up as they cool.
• Use quality chocolate chips for the best flavor and gooey texture.
• For a bakery-style finish, press a few extra chips on top before baking.
• Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.