Cheesecake Stuffed Double Chocolate Cookies – These deliciously thick and chewy chocolate cookies are stuffed with creamy cheesecake, and studded with chocolate chips!
Guys, I made my Favourite Chocolate Chip Cookies chocolate flavour, and stuffed them with cheesecake. Cheesecake Stuffed Double Chocolate Cookies! Best decision ever.
I absolutely love this cookie recipe. That’s why I call it my favourite. Today, I’ve made them even better, and now I can’t decide how I like them!
Absolute chocolate/cheesecake heaven!
How to make Cheesecake Stuffed Double Chocolate Cookies
Ingredients you’ll need:
- unsalted butter
- light brown sugar
- caster/granulated sugar
- large egg
- vanilla extract
- plain/all-purpose flour
- cornflour/cornstarch
- baking soda
- salt
- cocoa powder
- chocolate chips
For the cheesecake centres:
- cream cheese
- caster/granulated sugar
- vanilla extract
To make these cookies, let’s start with the cheesecake centres. Beat together the cream cheese, sugar and vanilla extract until smooth and combined.
Place 9 – 12 teaspoons of the mixture on a baking tray lined with parchment paper, then freeze until solid – about 1 – 2 hours.
For the cookies, whisk together the flour, cornflour, baking soda, salt, and cocoa powder. Set aside.
Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined.
Roll the dough into 2oz balls – about 9 big balls. Or you can make about 12 smaller balls. Form the balls into flat, round circles, and place 1 teaspoon of the cheesecake mixture into the centres.
Form the dough back into balls, sealing the cheesecake centre. Roll each ball in granulated sugar, and press the chocolate chips on top.
Place the dough balls onto a baking tray lined with parchment paper or a silicone mat, flatten them slightly (them won’t spread much in the oven) and bake for 10 – 12 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
This recipe makes 9 big cookies, or 12 normal-sized cookies. Decide how many you want to make, and that’s how many teaspoons of the cream cheese mixture you want to freeze.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Cheesecake Stuffed Double Chocolate Cookies are:
- so quick and easy to make
- deliciously thick and chewy
- filled with a creamy cheesecake centre
- loaded with flavour
How long will these chocolate cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Can I freeze these cookies? Yes! These cookies freeze well for up to 3 months. Thaw overnight in the fridge.
Prefer freshly baked cookies? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
More delicious cookies to try!
- Lemon Cream Cheese Cookies
- Vanilla Filled Chocolate Cookies
- Chocolate Chip Cornflake Cookies
- Chocolate Chip Coffee Cookies
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Cheesecake Stuffed Double Chocolate Cookies
Ingredients
For the Cookies
- ½ cup (115g) unsalted butter, melted
- ½ cup (100g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) plain/all-purpose flour
- 1 teaspoon cornflour/cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (50g) cocoa powder
- ¼ cup (45g) chocolate chips, for topping
For the Cheesecake Centre
- ¾ cup (170g) cream cheese, softened
- 3 tablespoons caster/granulated sugar
- ½ teaspoon vanilla extract
Instructions
For the Cheesecake Centre
- Beat together the cream cheese, sugar and vanilla extract until smooth and combined. Place 9 – 12 teaspoons of the mixture on a baking tray lined with parchment paper. Freeze until solid – about 1 – 2 hours.
For the Cookies
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, cornflour, baking soda, salt, and cocoa powder. Set aside.
- Whisk together the butter and sugars until combined. Add the egg, and vanilla, and mix until combined. Add the dry ingredients, and mix until just combined.
- Roll the dough into 2oz balls – about 9 big balls. You could also make about 12 smaller balls. Form the balls into flat, round circles, and place 1 teaspoon of the cheesecake mixture into the centres.
- Form the dough back into balls, sealing the cheesecake centre. Roll each ball in granulated sugar, and press some chocolate chips on top.
- Place the dough balls on the prepared baking tray, flatten them slightly (them won’t spread much in the oven) and bake for 10 – 12 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Marsha! These look divine! Just wondering if by cocoa powder, does it mean the unsweetened one or can I use Dutch-processed? It’s the one I got with me now. Thanks in advance!
Hi! Either will be fine here. Enjoy!
This cookie Recipe is mouth watering. will be trying it tomorrow just wanted to know if using melted butter wont affect the cookie as usually i use room temperature butter.
please let me know soon.
Melted butter produces chewier cookies, so that’s why most of my cookie recipes calls for melted butter. Let is cool whilst prepping the rest of the ingredients.
These cookies are so decadent! I love that layer of cheesecake in the middle it really takes it over the top!
Thanks, Shelby!
Wow! These cookies are really something I would like to much on all day long. So so good.
Thanks, Anu!
What can be better than cheesecake double chocolate cookies! I want to try this!!
Thanks, Johlene!
Seriously best decision ever! These look out of the world. Pretty sure I would eat the entire batch in one sitting, and not regret a thing!
Thanks, Liz!
What a fabulous idea to stuff the inside of the cookie with some cheesecake goodness! This is some serious deliciousness here 🙂 Yummed and pinned!
Thanks, Kathryn! 🙂
These look so delicious!
Thanks, Kari!
Oh wow. I’m gonna go ahead and second that this is the BEST decision ever. Marsha!!! Wow. Seriously, what would I do if I didn’t have your gorgeous treats to stare at, happily, every day? 😉 Pinning this! Have a great weekend, friend. 🙂
Thanks, Demeter! You too! 🙂
Does it get any better?! These are seriously making my mouth water! Beautiful!
Thanks, Blair!
These chocolate cookies are SO beautiful, and they look incredibly delicious. LOVE that delish cheesecake filling!
Thanks, Rachel!
i haven’t had a chocolate cookie in the longest time, and certainly not one stuffed with cheesecake! what a great idea and your execution is perfect–bravo!
Thanks, Grace!
What an amazing invention! I’m a chocolate fanatic, so right away these sound good. But stuffing a cookie with cheesecake is a heavenly idea!
Thanks, Amanda!
OMG, these are some crazy decadent and delicious cookies, Marsha!! LOVE the cheesecake stuffing!! Cheers, girlfriend!
Thanks, Cheyanne!