Cheesecake chocolate chip cookies are soft chocolate chip cookies with a surprise cream cheese filling that will delight everyone who tries the recipe!

Cheesecake Stuffed Chocolate Chip Cookies

Easy cheesecake chocolate chip cookies

Say hello to your new favorite cookie recipe.

These rich and buttery cheesecake stuffed cookies taste like if Toll House and Cheesecake Factory had a baby.

Both cheesecake and chocolate chip cookie lovers will be smitten with the pillow soft cookies and creamy cheesecake filling hidden inside.

It is completely impossible to stop at just one!

Also try these Snowball Cookies

Cheesecake cookie ingredients

For the cookies, you will need flour, sugar, baking soda, salt, optional pure vanilla extract, butter or vegan butter, water, and chocolate chips.

The easy filling calls for just two ingredients: cream cheese and powdered sugar or erythritol for a sugar free option.

Flour varieties that work well include spelt flour, all purpose white flour, and oat flour. Whole wheat flour, pastry flour, or some brands of gluten free flour may work too, but we have not tried and therefore cannot recommend those. It is best to not use almond flour for the recipe.

If you prefer a keto option, try Coconut Flour Cookies as the base.

For vegan cream cheese cookies, simply use your favorite brands of plant based butter, nondairy chocolate, and dairy free cream cheese. There are no eggs in the cookies.

Employing both white and brown sugar imparts the perfect crispy, chewy texture. You may try using all of one type of sugar, unrefined coconut sugar, or a sugar free alternative in the cookie base if you prefer. The resulting cookies might just be crispier or spread more, and the baking time may change.

Replacing the butter with vegetable oil or softened coconut oil will yield a crunchy textured cookie that is still tasty. You can also try brown butter, almond butter, macadamia nut butter, or cashew butter.

After you make the recipe once as written to see how it should turn out, have fun playing around with different substitutions.

The chocolate chips can be dark chocolate, semi sweet chocolate, milk chocolate, or a combination. Or change the flavor by adding butterscotch, cinnamon, or caramel chips, white chocolate chips, or even peanut butter chips.

Leftover cream cheese? Make a Keto Cheesecake or Greek Yogurt Cheesecake.

Stuffed cookies recipe video

Above – watch the step by step cheesecake cookies recipe video

Giant Chocolate Chip Cheesecake Stuffed Cookie Recipe

How to make cheesecake stuffed chocolate chip cookies

Let the cream cheese come to room temperature so it is easier to stir.

In a cereal bowl, stir the softened cream cheese and powdered sugar until smooth and evenly blended. Set this bowl aside.

In a large mixing bowl or a kitchen stand mixer, combine the flour, sugars, baking soda, salt, and chocolate chips. Stir well.

Stir in the butter, water, and the optional vanilla extract to form a cookie dough texture. If you wish to create stuffed red velvet cookies, add a few drops of natural red food coloring to the batter as well.

Especially if you are stirring by hand, the dough will be dry at first. Keep stirring for about a minute and do not add more liquid. It will eventually turn into cookie dough.

Press the chocolate chip cookie dough into one giant cookie ball. We find it easiest to smush the dough from inside a Ziploc bag. Break off smaller pieces and roll into cookie size balls with your hands.

Note: We have not tried making this cookie dough into cheesecake cookie bars. If you experiment with baking the recipe in an eight inch pan or a cast iron skillet, please let us know how it goes.

For soft and chewy cookies, chill the unbaked cookie balls in the refrigerator or freezer until cold to the touch. If you are in a rush, you may skip this step.

Preheat your oven to 325 degrees Fahrenheit, and place the cookies on a nonstick cookie sheet. Be sure to leave space between each dough ball, because they will spread a little while baking in the oven.

Bake for eighteen minutes on the oven’s center rack. Then carefully remove the baking tray from the oven.

Tips for serving and storing

It is important to let the still under-baked cookies cool for at least ten minutes, because they firm up considerably as they cool.

Once no longer hot, use a cookie or brownie spatula to transfer the chocolate chip cheesecake cookies to a large plate or serving tray.

Store leftover cheesecake cookies in an airtight container on the counter for up to two days. Due to the perishable cream cheese, it is best to store any remaining leftovers after this time in the refrigerator for up to three or four days.

Or you may freeze the cookies in a sealed bag or container for up to three months. Thaw before eating.

These delightful chocolate chip treats are a wonderful addition to any Thanksgiving, Christmas, or holiday cookie tray and make a great gift for family or friends.

The cookies are equally welcome at summer barbecues or Fourth of July parties.

Popular right now: Sopapilla Cheesecake Bars

Vegan Girl Holding Chocolate Chip Cookies

Cream cheese chocolate chip cookies in grams

If you want to follow the recipe with gram measurements instead of cups and tablespoons for more precise results, here are the amounts to use.

With a kitchen food scale, measure out 120 grams flour, 110 grams chocolate chips, 36 grams brown sugar, 28 grams white sugar, 45 grams butter or vegan butter, and 22 grams water.

For the filling, measure 60 grams cream cheese and 21 grams powdered sugar.

Also remember to add in the salt, baking soda, and pure vanilla extract, which are too small of measurements to show up on a typical food scale.

The cookie recipe was adapted from my Cinnamon Sugar Pillow Cookies and from these Chocolate Chip Marshmallow Cookies.

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Ingredients

1 cup flour (for flourless, try these Keto Cookies)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup brown sugar or coconut sugar
3 tbsp sugar or additional coconut sugar
2/3 cup chocolate chips
3 tbsp butter or vegan butter
1 1/2 tbsp water
1/4 tsp pure vanilla extract (optional)

Cheesecake Filling

1/4 cup cream cheese or vegan cream cheese
1 1/2 tbsp powdered sugar or erythritol

Instructions

*The recipe works with white, spelt, or oat flour.
First let the cream cheese come to room temperature so it will be easy to stir in the powdered sugar. Beat the filling ingredients until completely smooth. Set aside. Stir all cookie dry ingredients in a large mixing bowl or a stand mixer. Cut in the butter (soft, not melted) and the water. If you are mixing by hand instead of in a stand mixer, it will be very dry at first. Keep mixing and do not add more liquid. After a few minutes, it eventually turns into a crumbly cookie dough (see recipe video above for a visual). Transfer the dough to a large Ziploc and smush into one big ball. Break off smaller pieces, add about a teaspoon of filling, then press more cookie dough on top and roll into tight cookie dough balls. For softer cookies, refrigerate the dough balls until cold. Or skip this step for crispier cookies. Preheat the oven to 325 degrees Fahrenheit. Bake on the center rack for 18 minutes, then let fully cool before handling.
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