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Chocolate Chip Cheesecake Cookies

Chocolate chip cheesecake cookies with a creamy frozen cheesecake center swirled into a thick, soft cookie dough. Baked at 350°F until golden at the edges, they stay gooey in the middle with melty chocolate chips.
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Prep Time 45 minutes
Cook Time 14 minutes
freeze 15 minutes
Total Time 1 hour 14 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.25 cup flour Measure by spooning into the cup for best texture.
  • 1 tsp baking soda
cookie dough
  • 1 lb butter, softened Use softened butter for easy creaming.
  • 0.75 cup brown sugar
  • 0.5 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1.5 cup chocolate chips Fold in at the end to prevent melting.
cheesecake filling
  • 8 oz cream cheese, softened
  • 0.25 cup powdered sugar Beat until completely smooth before freezing dollops.

Equipment

  • 1 sheet pan

Method
 

Preheat and cream the cookie dough base
  1. Preheat oven to 350°F. Cream butter, brown sugar, and granulated sugar until fluffy.
  2. Beat in eggs and vanilla until the mixture looks smooth and cohesive. Scrape the bowl as needed so no sugar pockets remain.
Mix dough and fold in chocolate chips
  1. Mix in flour and baking soda until just combined. Stop when no dry streaks remain to keep cookies tender.
  2. Fold in chocolate chips until evenly distributed. Use a gentle motion so the dough stays thick.
Freeze cheesecake dollops
  1. Beat cream cheese with powdered sugar until smooth. Portion small dollops onto a tray and freeze for 15 minutes.
  2. Set up the tray so dollops are spaced apart and won’t melt together. Wait until they feel firm to the touch before wrapping.
Wrap and bake
  1. Wrap a scoop of cookie dough around each frozen cheesecake dollop, sealing completely. Pinch and smooth the seam so filling doesn’t leak.
  2. Bake 12–14 minutes at 350°F until edges are golden. The centers should still look slightly underdone.
Cool and serve
  1. Cool on the tray for 5 minutes before transferring. Let them finish setting so the cheesecake center stays creamy.

Notes

For the easiest stuffing, freeze the cheesecake dollops until very firm, then wrap quickly with thick dough and fully seal the seam. Store cookies in an airtight container in the refrigerator for up to 4 days for the best texture; freezer storage is yes—freeze baked cookies up to 2 months and thaw in the fridge overnight. Dietary swap: use vegan butter and dairy-free cream cheese to keep a similar cheesecake-center texture.