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Cheesecake Stuffed Double Chocolate Cookies

Cheesecake Stuffed Double Chocolate Cookies – These deliciously thick and chewy chocolate cookies are stuffed with creamy cheesecake, and studded with chocolate chips!

A tall stack of Cheesecake Stuffed Double Chocolate Cookies on marble background.

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!

Cheesecake Stuffed Double Chocolate Cookies on a wire rack.
Cheesecake Stuffed Double Chocolate Cookies on a marble background.

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 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.

A stack of Cheesecake Stuffed Double Chocolate Cookies on a marble background.

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.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

A stack of Cheesecake Stuffed Double Chocolate Cookies with the top cookie broke in half to show cheesecake filling.
A half eaten Cheesecake Stuffed Double Chocolate Cookie being held by hand.

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Cheesecake Stuffed Double Chocolate Cookies

Cheesecake Stuffed Double Chocolate Cookies

Yield: 9 - 12 cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

These deliciously thick and chewy chocolate cookies are stuffed with creamy cheesecake, and studded with chocolate chips!

Ingredients

For the Cookies

  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (100g) light brown sugar sugar
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup (125g) plain/all-purpose flour
  • 1 teaspoon cornflour/cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (50g) cocoa powder
  • 1/4 cup (45g) chocolate chips, for topping

For the Cheesecake Centre

  • 3/4 cup (170g) cream cheese, softened
  • 3 tablespoons caster/granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the Cheesecake Centre

  1. 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

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
  2. Whisk together the flour, cornflour, baking soda, salt, and cocoa powder. Set aside.
  3. 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.
  4. 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.
  5. Form the dough back into balls, sealing the cheesecake centre. Roll each ball in granulated sugar, and press some chocolate chips on top.
  6. 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.

Notes

Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

Nutrition Information:
Yield: 9 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 338Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 67mgSodium: 202mgCarbohydrates: 38gFiber: 2gSugar: 24gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Inah

Wednesday 14th of October 2020

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!

Marsha

Wednesday 14th of October 2020

Hi! Either will be fine here. Enjoy!

Safoora Khan

Sunday 21st of June 2020

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.

Marsha

Sunday 21st of June 2020

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.

Shelby @ Go Eat and Repeat

Friday 10th of June 2016

These cookies are so decadent! I love that layer of cheesecake in the middle it really takes it over the top!

Marsha

Friday 10th of June 2016

Thanks, Shelby!

Anu - My Ginger Garlic Kitchen

Friday 10th of June 2016

Wow! These cookies are really something I would like to much on all day long. So so good.

Marsha

Friday 10th of June 2016

Thanks, Anu!

Johlene Orton

Friday 10th of June 2016

What can be better than cheesecake double chocolate cookies! I want to try this!!

Marsha

Friday 10th of June 2016

Thanks, Johlene!

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