🥣 Ingredients (12–16 cookies)
🍪 Cookie dough
- ½ cup butter (softened)
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1¾ cups flour
- ½ tsp baking soda
- Pinch of salt
- 1 cup chocolate chips
🧀 Cheesecake filling
- 150g cream cheese (softened)
- 3–4 tbsp powdered sugar
- ½ tsp vanilla extract
🔥 How to Make Them
1. Make cheesecake filling
Mix cream cheese + sugar + vanilla until smooth.
Scoop small spoonfuls onto a tray and freeze for 20–30 minutes (important so it doesn’t melt out).
2. Make cookie dough
Cream butter + sugars until fluffy.
Add egg + vanilla.
Mix in flour, baking soda, and salt.
Fold in chocolate chips.
3. Assemble cookies
- Scoop dough
- Flatten slightly
- Place frozen cheesecake filling in center
- Cover completely with dough and seal
Roll into thick balls.
4. Bake
- 175°C (350°F)
- 10–12 minutes
- Edges set, centers still soft
5. Cool
Let rest 10–15 minutes so the center sets into creamy cheesecake texture.
😋 What it tastes like
- Warm gooey chocolate chip cookie
- Cold-creamy cheesecake core
- Sweet + tangy balance
- Slight molten chocolate pockets
🔁 Variations
- 🍓 Add strawberry swirl cheesecake filling
- 🍫 Use double chocolate cookie dough
- 🥜 Add peanut butter chips for Reese’s vibe
- 🍋 Lemon cheesecake filling for bright twist
- 🍪 Turn into cookie bars instead of individual cookies
⚡ Pro tip
Freezing the cheesecake filling is the difference between a perfect stuffed center and a melted mess—don’t skip it.
If you want, I can also make:
- 🔥 giant bakery-style “lava center” cookie version
- 🍪 air fryer stuffed cookies (faster method)
- 🧁 or a party platter mini stuffed cookie bites recipe
