These Cream Cheese Stuffed Chocolate Chip Cookies are everything you love about traditional chocolate chip cookies—but with a rich, creamy cheesecake-style filling tucked inside. Perfectly golden, irresistibly soft, and loaded with flavor, these cookies are the ideal treat for dessert lovers looking to impress.
Why You’ll Love This Recipe
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A delicious mashup of two dessert favorites—cookies and cheesecake.
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Simple enough for beginners, impressive enough for special occasions.
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Easy to customize with add-ins like nuts, sprinkles, or flavored chips.
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Great for freezer-friendly make-ahead treats.
Ingredients Breakdown
For the Cookie Dough:
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1 ½ cups all-purpose flour
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½ cup unsalted butter, softened – adds moisture and richness
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½ cup brown sugar – deepens flavor and adds softness
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¼ cup granulated sugar – balances sweetness
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1 egg – binds the dough and contributes to texture
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1 tsp vanilla extract – enhances overall flavor
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½ tsp baking soda – leavening agent for a light texture
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½ cup chocolate chips – chocolatey bursts in every bite
For the Cream Cheese Filling:
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4 oz cream cheese, softened – creamy, tangy filling center
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2 tbsp powdered sugar – sweetens the cream cheese just enough
Tips and Tricks
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Chill the dough for 15–20 minutes if it’s too sticky to handle.
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Don’t overbake—the cookies will firm up as they cool.
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Use a cookie scoop to portion dough evenly.
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Press a few extra chocolate chips on top of each dough ball before baking for a bakery-style look.
Variations and Customizations
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Add-ins: Try chopped pecans, crushed Oreos, or mini M&M’s.
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Flavor twist: Add ½ teaspoon of almond extract to the dough or filling.
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Holiday version: Roll the dough balls in festive sprinkles before baking.
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White chocolate option: Substitute white chocolate chips for a sweeter bite.
Pairing Suggestions
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Serve with: A cold glass of milk, a latte, or a cup of hot cocoa.
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Great with: Ice cream for a stuffed cookie sandwich.
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Perfect for: Dessert platters, cookie exchanges, or gifting.
Storage Instructions
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Room temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Store for up to 5 days for a firmer, chilled center.
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Freezer (unbaked): Freeze assembled dough balls and bake from frozen, adding 1–2 minutes to the baking time.
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Freezer (baked): Freeze cooled cookies for up to 2 months.
Popular Questions
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives a richer texture and better structure to the filling.
How do I prevent the filling from leaking out?
Make sure to fully seal the edges of the dough before baking and avoid overfilling.
Can I double the recipe?
Absolutely. This recipe doubles well and freezes even better.
