Cheesecake Stuffed Chocolate Chip Cookies

Ways to Serve

Nothing beats these cookies slightly warm with a cold glass of milk. They steal the show at bake sales and cookie swaps. I pack them in pretty boxes for holiday gifts and everyone always asks when I’ll make more.

Kitchen Tools You Need

My stand mixer makes quick work of both filling and dough but a hand mixer works too. Good baking sheets lined with parchment paper are essential. I love using my cookie scoop for even portions. A rubber spatula helps get every bit of filling mixed perfectly.

Frequently Asked Questions

Why freeze the cheesecake filling?

Freezing the filling makes it easier to handle and ensures it stays intact when wrapped in cookie dough. It also helps prevent the filling from leaking during baking.

How should I store these cookies?

Store in the refrigerator for up to 10 days in an airtight container, or at room temperature for up to 5 days. They can be enjoyed cold or at room temperature.

Why chill the dough before baking?

Chilling prevents the cookies from spreading too much during baking and helps them maintain their shape around the filling. It’s crucial for proper structure.

Can I make the filling and dough ahead?

Yes, both can be prepared ahead. Keep the filling frozen and the dough refrigerated until ready to assemble and bake.

Why use both regular and mini chocolate chips?

The combination provides better chocolate distribution throughout the cookie. Mini chips fill smaller spaces, ensuring chocolate in every bite.