1. Can I Freeze the Dough?

Yes, and it's a game-changer. Shape the stuffed cookie dough into balls, then freeze them on a baking sheet. Once solid, transfer to a freezer-safe bag or container. When you're ready to bake, no need to thaw, just pop them straight into the oven and add 1–2 minutes to your usual baking time. The cheesecake center will still bake beautifully.

2. Can I Use Cookie Mix Instead of Homemade Dough?

Technically, yes, but it’s not the same. Pre-made cookie doughs are usually sweeter and don’t always have the right structure to hold a cream cheese filling.

3. Can I Use a Cookie Scoop?

Absolutely. In fact, it’s highly recommended for portioning the dough evenly. Use a medium scoop for the base and a smaller scoop or teaspoon for the cheesecake filling.

4. What’s the Best Cream Cheese Brand for These Cookies?

Go for a block-style full-fat cream cheese . Philadelphia Cream Cheese is a consistent favorite because of its texture and flavor. Avoid whipped or spreadable versions; they contain too much moisture and won't hold their shape inside the cookie.

5. Are These Cookies Safe to Leave at Room Temperature?

Not for long. Because of the cream cheese filling, these cookies should not sit out for more than 2 hours at room temp. After that, they should be refrigerated to avoid spoilage.

Chocolate Chip Cheesecake Cookies

Description

These chocolate chip cheesecake cookies are stuffed with a creamy filling and baked until soft, gooey, and golden. A mashup dessert that’s always a hit!

Ingredients

1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 cup unsalted butter, softened
4 oz cream cheese, softened
1 large egg, room temperature
1 tablespoon milk
1/2 teaspoon vanilla extract
1 1/4 cups powdered sugar
5-6 tablespoons mini chocolate chips

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Instructions

1. Beat softened cream cheese with powdered sugar until thick and smooth. Chill for 15 minutes.
2. In another bowl, mix flour, cornstarch, and baking powder.
3. Cream butter in a large bowl. Add egg, milk, and vanilla. Mix well.
4. Combine dry ingredients with wet. Mix until just combined. Fold in chocolate chips.
5. Scoop 2 tbsp of dough, flatten, place chilled filling in center, and seal with more dough.
6. Roll into a ball and place on baking sheet. Chill for 10 minutes.
7. Bake at 350°F for 11–13 minutes or until edges are golden.
8. Cool on baking sheet for 5 minutes, then transfer to rack.

Notes

Chill the filling and dough for easier assembly.
Use block cream cheese, not spreadable.
Freeze extra dough balls for later baking.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American