Chocolate Chip Cream Cheese Stuffed Cookies are an irresistible twist on the classic chocolate chip cookie. With a rich, tangy cream cheese center encased in a chewy, golden-brown cookie dough, these indulgent treats are perfect for special occasions or a decadent dessert any day of the week.
Why You’ll Love This Recipe
These cookies offer a delightful surprise in every bite. The warm, gooey chocolate chips contrast beautifully with the cool, creamy filling tucked inside. The cream cheese center adds depth of flavor and a luscious texture that elevates the traditional chocolate chip cookie to something truly special. Whether served fresh from the oven or chilled from the fridge, these cookies are a crowd-pleaser.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Cream cheese, softened
- Powdered sugar
- Vanilla extract (for filling)
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla extract until fully incorporated.
- Gradually mix in the dry ingredients until a dough forms, then fold in the chocolate chips.
- In another small bowl, mix the cream cheese, powdered sugar, and a touch of vanilla extract until smooth.
- Scoop a portion of cookie dough, flatten it, and place a teaspoon of the cream cheese mixture in the center.
- Cover with another small piece of dough and seal the edges to enclose the filling completely.
- Place the stuffed cookie dough balls on the prepared baking sheet and bake for 10–12 minutes or until golden around the edges.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Servings and Timing
Servings: 12–14 cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes
Variations
- Double chocolate: Use chocolate cookie dough and white chocolate chips for a rich twist.
- Nutty version: Add chopped pecans or walnuts to the dough.
- Festive option: Mix in sprinkles or colored chocolate chips for holidays or parties.
- Gluten-free: Use a gluten-free flour blend designed for baking.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week. For a warm, gooey center, microwave individual cookies for 10–15 seconds before serving. These cookies can also be frozen for up to 2 months. Thaw overnight in the refrigerator or reheat directly from frozen.
FAQs
Can I make these cookies ahead of time?
Yes, you can prepare the cookie dough and filling, then chill or freeze the assembled dough balls before baking.
Why did my cookies spread too much?
Over-softened butter or warm dough can cause excessive spreading. Chill the dough for 15–30 minutes before baking if needed.
Can I use store-bought cookie dough?
You can, but homemade dough provides the best flavor and texture for this stuffed cookie recipe.
How do I get the cream cheese to stay in the center?
Ensure the cream cheese filling is well-chilled and completely sealed inside the cookie dough before baking.
Are these cookies overly sweet?
The balance of tangy cream cheese and semi-sweet chocolate chips keeps the sweetness in check.
Can I freeze the dough?
Yes, you can freeze the unbaked stuffed cookie dough balls and bake them directly from frozen, adding 1–2 minutes to the baking time.
Can I use low-fat cream cheese?
Full-fat cream cheese is preferred for better texture and taste, but low-fat can be used with slightly different results.
Do I need to refrigerate the cookies after baking?
It is not required, but refrigeration helps preserve the cream cheese filling for longer freshness.
Can I make mini versions of these cookies?
Yes, simply use smaller portions of dough and filling and adjust the baking time accordingly.
Can I substitute the chocolate chips?
Absolutely. Try peanut butter chips, white chocolate chips, or butterscotch chips for a flavor variation.
Conclusion
Chocolate Chip Cream Cheese Stuffed Cookies are a deliciously indulgent dessert that will impress both kids and adults alike. The creamy surprise center makes every bite extra special, and the chewy cookie exterior ensures classic comfort. Whether served warm or chilled, these cookies are sure to become a favorite in your baking rotation.
PrintChocolate Chip Cream Cheese Stuffed Cookies
Decadent chocolate chip cookies with a surprise center of sweet cream cheese filling — soft, gooey, and perfect for satisfying any sweet tooth.
- Prep Time: 25 minutes
- Cook Time: 13 minutes
- Total Time: 38 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
- In a separate large bowl, mix melted butter, brown sugar, and granulated sugar until combined.
- Add the egg, egg yolk, and vanilla extract to the sugar mixture and beat until smooth.
- Gradually add the dry ingredients into the wet ingredients and mix until a dough forms.
- Fold in the chocolate chips.
- In a small bowl, mix cream cheese, powdered sugar, and 1/2 tsp vanilla extract until smooth.
- Scoop about 1 tablespoon of cookie dough, flatten it slightly, and place a small spoonful of cream cheese mixture in the center.
- Top with another tablespoon of dough, seal the edges, and shape into a ball.
- Place the stuffed dough balls on the prepared baking sheet, leaving space between them.
- Bake for 11–13 minutes, or until the edges are golden brown and the centers are just set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Make sure cream cheese is cold when stuffing to make assembly easier.
- Cookies can be stored in an airtight container for up to 5 days.
- Freeze unbaked stuffed dough balls for up to 2 months; bake from frozen with an extra minute or two.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
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