Chocolate Cheesecake Cookies
Rich, fudgy chocolate cookies with a tangy cream cheese cheesecake filling. Sofie’s perfected, bakery-style Chocolate Cheesecake Cookies are gooey, indulgent, and tested over nine times for the ultimate soft and chewy texture!
- Prep Time: 45 minutes (plus chill time)
- Cook Time: 15 minutes
- Total Time: 1 hour (plus overnight chill)
- Yield: 8 large stuffed cookies
- Category: Dessert, Cookies, Stuffed Cookies
- Method: Baked
- Cuisine: American
Ingredients
**Cheesecake Filling**
4 oz (113g) full-fat cream cheese, softened
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
**Chocolate Cookie Dough**
3/4 cup (170g) unsalted butter, softened
3/4 cup (150g) light brown sugar
1/2 cup (100g) granulated cane sugar
2 tablespoons heavy whipping cream
1 3/4 cups (220g) all-purpose flour
3/4 cup (75g) Dutch-processed cocoa powder
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3 oz (85g) semi-sweet or dark chocolate chunks (plus extra for topping)
Instructions
1. Make the cheesecake filling: In a medium bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into small balls (about 2 tablespoons each), roll smooth, place on parchment, and freeze for at least 1 hour until solid.
2. Cream butter and sugars: In a stand mixer, beat softened butter for 1–2 minutes until pale. Add brown sugar and cane sugar, beating 3–4 minutes until fluffy.
3. Add cream and egg: Mix in heavy cream, egg, and vanilla just until combined.
4. Combine dry ingredients: Add cocoa powder, flour, cornstarch, baking soda, baking powder, and salt. Mix on low until a soft dough forms. Do not overmix.
5. Rest the dough: Cover and let sit at room temperature for 30 minutes to hydrate and deepen flavor.
6. Assemble cookies: Portion dough into 100g balls. Flatten each ball, place one frozen cheesecake ball in the center, and wrap dough around it, sealing edges. Smooth into a round ball and top with extra chocolate chunks.
7. Chill: Place stuffed cookie dough balls on a tray, cover, and refrigerate overnight (minimum 4 hours if rushed).
8. Bake: Preheat oven to 350°F (175°C). Let dough sit at room temp 30 minutes. Bake 13–15 minutes, until edges are set but centers look soft.
9. Cool: Let cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack. Optional: drizzle with melted chocolate once cooled.
Notes
Storage:
• Due to the cream cheese filling, store cookies in an airtight container in the refrigerator for up to 5 days.
• Enjoy chilled or let sit at room temperature for 15–20 minutes before serving.
Freezing:
• Freeze unbaked stuffed cookie dough balls until solid, then store in a freezer-safe bag up to 3 months.
• Bake directly from frozen; add 2–3 minutes to the baking time.
Tips:
• Use Dutch-processed cocoa for the deepest flavor and color.
• Always freeze the cheesecake filling solid before baking.
• Chill the dough overnight for best texture and flavor.
• Watch visual cues — set edges, soft centers mean perfect gooey cookies!