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Cream Cheese-Stuffed Chocolate Chip Cookies

Cream Cheese-Stuffed Chocolate Chip Cookies

A classic chocolate chip cookie is good, but sometimes it seems like they’re missing something. Something like a cream cheese filling that will lend the cookies a bit of cheesecake flavor and make them even moister and chewier than they would be without the filling!

The cookie dough for this twist on a classic chocolate chip cookie is a fairly standard cookie dough. It even bakes up into tasty cookies on its own if you don’t want to go for the filling. The dough needs to be chilled before you work with it so it is easy to handle, then individual chunks of cookie dough are flattened into discs and packed with a cream cheese and white chocolate filling. These cookies are huge, but with good reason. The cream cheese filling is soft when you compare it to the firm cookie dough and it’s easiest to wrap the dough around it when you’re working with a fairly large amount. Not that I heard any complaints about cream cheese-filled chocolate chip cookies being too big from anyone I shared these with!

These cookies are real crowd-pleasers and very satisfying to eat – thanks in large part to their size! The cream cheese filling has a nice tang to it and it contrasts well with the sweet, chocolaty cookie dough. The centers of the cookies may sink a little bit after baking, but as long as you take your time when wrapping the dough around the filling, every cookie should have a well-defined layer of cream cheese at the center.

Cream Cheese-Stuffed Chocolate Chip Cookies
2 1/4 cups all purpose flour
3/4 tsp baking powder
3/4 tsp salt
1 cup butter, room temperature
1 cup sugar
1/2 cup brown sugar
1 large egg
2 tbsp milk
1 tsp vanilla extract
2 cups chocolate chips

Cream Cheese Filling
6-oz cream cheese, room temperature
2-oz white chocolate, melted and cooled
2 tbsp sugar
1 tsp vanilla extract

First, make the cookie dough. In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter, sugar and brown sugar until light. Beat in egg, milk and vanilla extract. With the mixer on low speed or by hand, blend in the flour mixture, stirring only until no streaks of flour remain. Stir in chocolate chips.
Divide dough into two equal parts. Place each on a sheet of wax or parchment paper and shape into a log. Wrap in paper and chill logs for 1-2 hours, until firm.

Make the cream cheese filling. Combine all filling ingredients in a medium bowl and mix at medium-high speed until smooth. Set aside.

Preheat oven to 350F. Line a baking sheet with parchment paper.
Remove dough logs from the fridge. Using a sharp knife, divide each log into eight even slices (total of 16 big slices of cookie dough).
Working with one piece of cookie dough at a time, flatten the dough into a 3-4-inch wide dish between your palms. Place about 1 tbsp cream cheese filling in the center of the dough, then pinch the sides of the dough together to seal. Work carefully so all the filling is sealed inside. Place on the baking sheet. Repeat with remaining dough.
Bake for 15-18 minutes, until cookies are golden brown around the edges. Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Makes 16 big cookies.

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  • J.
    December 7, 2009


    These look awesome, but I was wondering if I can make them to ship across the country? I’d choose overnight shipping, of course, but wondering if the cream cheese filling won’t survive the journey, or if the cookies are too soft for travel? Thank you!

  • Valerina
    December 7, 2009

    Wow! That’s really all that I can say.

  • LeeYong
    December 7, 2009

    Great idea! They look terrific!!! Can’t wait to try them.

  • Jackie @ TriToLose
    December 7, 2009

    Wow. I don’t have words. ๐Ÿ™‚

  • Jaro
    December 7, 2009

    I know these cookies with cornflakes and raisins. But I prefer your recipe! It taste a thousand times daintier than mine!

    btw: do you know how much milliliter is a cup?

  • Niki
    December 8, 2009

    OMG, this is such a GREAT idea!!! I love cream cheese and cheesecaek, so adding it to my fav cookie?? Genius!

  • Krystle
    December 8, 2009

    Wow that sounds amazing together!

  • herschel
    December 8, 2009

    1 US cup = 236.588237 milliliters

  • Jen
    December 8, 2009

    Wow those look really yummy! I will definitely be trying them out!

  • Janet
    December 8, 2009

    I made some chocolate chip cookies with cheesecake chunks in them some months ago. The flavor combination is incredible. Cheesecake + Chocolate Chip Cookies, what’s not to love? This sounds tasty, though a bit of a hassle to shape the dough. What I did was to make a very thin cheesecake, freeze it, chop it up, and mix it in.

  • Shannon
    December 8, 2009

    You have just combined two of my favourite things!! Can’t wait to try them out!!

  • Kerstin
    December 8, 2009

    What a creative and unique idea – they look great!

  • Ezra
    December 8, 2009

    I’m a little confused on your instructions for the filling it sounds like you’re folding the little bowl in half, to make a half-circle shape? Is that about the sum of it?

  • Nicole
    December 9, 2009

    Ezra – Yes, that’s about it. Just gently form the cookie dough back into a ball shape with your hands after it has been filled, too.

  • kate
    December 9, 2009

    what a great recipe! & great idea!
    i tried these as soon as i saw them. i made half a bunch with a peanut butter filling.

  • chocaholic
    December 10, 2009

    these ROCK! totally awesome cookies! great idea to combine cream cheese and cookies. just made these, (one batch still in the oven) but couldn’t resist to try one right away…to die for! definitely my favorite! ๐Ÿ™‚
    thanks nic for this great recipe!

  • liz
    December 22, 2009

    oh, my velvety lord. elvis in paradise! these are amazing. i made one adjustment, as is our wont: 3/4 white to 3/4 light brown. theyr’re still crisp on the bottom, chewy on top, velvety with chips and laden with pillowy cheesecakiness.

    i let them heat up a bit on a hot stove but make sure they all have time to spread 3/4 of an inch so they all go in at the same temperature and come out at the same time. a browner bottom can be achieved without scorching! these are some good cookies, lady.

  • caley
    March 1, 2010

    could I use melted butter in this recipe? i love the texture it gives chocolate chip cookies. would it screw up the cream cheese/cookie balance?

  • Therese
    March 11, 2010

    I wanted to bake some cookies as a a way to de-stress after my midterm today (Go Bears), unfortunately, it wasn’t until I had started that I realized I was out of vanilla extract. I had to change out of my pajamas (ridiculous!) and run down to the closest store and get some.

    We’ll see how they turn out, they’re in the oven right now.

  • Gita
    January 20, 2012

    I tried this recipe at home and the only problem I had was that the cookies did not expand in the oven, and the finished product was thicker than the one in the picture. I was wondering if the cookies should have expanded or if I should have flattened them more by hand before baking? Thanks ๐Ÿ™‚

  • cynthia
    November 6, 2012

    hi, i just want to thak you for sharring this recipe. I have made them 3 times, for my family and for my co workers like san valentine and xmas gifts and they just love them. I have share the recipe a friend i just hope you don’t mind i have wrote it in spanish. I DID WROTE YOUR BLOG IN THE RECIPE so she can visit it. (sorry if I didn write some word right, i dond speak inglish well.speak spanish.

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