Chocolate Cheesecake Stuffed Cookies
This recipe for Chocolate Cheesecake Cookies has easy-to-follow step-by-step instructions so any home baker can successfully whip up a delicious batch of these gourmet bakery-style cookies!
The result rewards you with tender cookies that combine sweet cheesecake-like filling with deep, chocolaty flavor, a delicious combination that’s an instant hit!
Tender Chocolate Cookies With Cheesecake Filling
Meet your new favorite gourmet-style cookie: Chocolate Cheesecake Cookies! These tasty treats take cookies to a whole new level with their deep, rich chocolate flavor that gives way to a sweet cheesecake-like center.
An incredible flavor combination with a satisfying texture you didn’t even know you were missing yet it will be an instant new favorite!
This recipe requires zero chill time, uses mostly pantry staple ingredients, and yields over a dozen cookies that are perfect for sharing! Make a batch for a ‘treat yourself’ moment, bring some into the office to spread the goodness, and definitely serve them up for the holidays!
Rebecca’s Recipe Review
Taste: Rich dark chocolate with a sweet and creamy vanilla cream cheese filling.
Texture: Soft cookies with a gooey center.
Ease: 6/10
Pros: Stuffed cookies are fun and add layers of deliciousness!
Cons: Stuffing the cookies can be tricky!
Would I Make This Again? Yes, but they’re more of a special occasion cookie than an everyday sweet treat.
If you love the chocolate cheesecake combo, try these Cream Cheese Brownies, and if you love the filling, try these Pumpkin Cheesecake Cookies with the same one!
Ingredients For Chocolate Cheesecake Cookies
Begin baking a batch of these gourmet-style cookies by grabbing pantry staples such as all-purpose flour, granulated sugar, baking soda, salt, vanilla extract, powdered milk, and cornstarch. From the fridge, you’ll need salted butter, eggs, and whole milk.
To make a deliciously chewy cookie I opted to make this cookie recipe using a whole egg along with an additional egg yolk. By doing this, the extra egg yolk adds additional fat to the dough, causing the cookies to retain more moisture which creates chewy, tender cookies!
To further the perfection of these cookies, I also chose to use two types of cocoa powder: unsweetened and black cocoa powder. This combination gives the chocolate cookies their deep dark brown/black color without too much bitterness or Oreo cookie flavor.
However, if you’d like, you can choose to use all of either cocoa powder. I promise the cookies will still turn out scrumptious!
Finishing off these cheesecake cookies is their cream cheese filling! This simple filling is made with just powdered sugar, vanilla extract, and cream cheese. To achieve the best flavor, I recommend using a high-quality, full-fat cream cheese for the filling.
How To Make Cream Cheese Chocolate Cookies
- Preheat the oven, then line a large baking sheet with parchment paper and set it aside.
- Whisk all-purpose flour, Dutch cocoa powder, black cocoa powder, cornstarch, powdered milk, and baking soda together and then sit this aside.
- Cream salted butter with granulated sugar and salt in the bowl of a stand mixer that’s fitted with a paddle attachment.
- Beat in the large egg until just combined and then beat in the additional large egg yolk along with whole milk and vanilla extract.
- Mix half of the ingredients into the wet ingredients just until incorporated. Then, mix in the remaining dry ingredients and then mix the cookie dough until it is thoroughly combined.
- Prepare the cheesecake filling by beating cream cheese with powdered sugar and vanilla extract until the mixture becomes smooth.
- Portion out the chocolate cookie dough and then gently press each mound flat. Next, use your hands to work the dough into a bowl shape. Then place cheesecake filling into each well.
- Work the cookie dough up and around the sides of the cheesecake filling. Be sure to take your time to ensure the cookie seals up nicely around the filling!
- Transfer the sealed cookies onto the baking sheet with the sealed side down.
- Bake the batch of cookies just until the edges are set and the tops have a matte finish.
- Cool the cookies on the baking pan before transferring them to a wire rack to finish cooling completely.
- For the best results, first, learn How To Measure Flour correctly using a kitchen scale or the spoon-and-level method. This will prevent you from accidentally adding too much flour into the cookie recipe, which would result in dry, crumbly cookies!
- It’s important to get a good seal on these cheesecake-filled cookies to avoid the filling leaking out during baking! I’ve found the best way to seal the filling in securely is to flatten each mound of cookie dough and then shape it into a bowl. I place a heaping teaspoon of filling inside each well. Then, I work the dough up and around the filling, pinching the seam to seal it off. Lastly, I roll each filled dough ball between my palms to make a smooth ball. Don’t forget to try and place each cookie sealed side down for extra security!
- These cookies do spread while baking; therefore, place the cookie dough at least 2 inches apart to prevent them from baking together.
- Be aware that these cheesecake cookies will appear slightly underdone, but this is normal! They continue to cook as they cool, so don’t be tempted to bake them in the oven for longer, or you’ll end up with dry, crumbly cookies. The centers of the cookies will also be very soft right after baking, but rest assured, they DO firm up to perfection as they cool!
How To Freeze Chocolate Cookies With Cream Cheese Filling
Let the cookies cool completely, then place them on a baking sheet and flash freeze for 1 hour before transferring them to a freezer bag and storing them for up to 3 months. I recommend adding the chocolate drizzle once thawed and ready to serve.
More Chocolate Cookie Recipes
- German Chocolate Cookies – Chocolate cookies topped with decadent coconut pecan frosting!
- Chocolate Peanut Butter Cookies – Loaded with Reese’s Pieces and Reese’s peanut butter chips!
- Triple Chocolate Chip Cookies – Delicious cookies made with dark, milk, and white chocolate chips!
- Soft Chocolate Sugar Cookies – Thick, chewy cookies with a granulated sugar coating!
- Chocolate Caramel Cookies – Gourmet-style cookies with a surprise caramel candy center!
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Chocolate Cream Cheese Cookies
Ingredients
Cookie Dough
- 2 cups all-purpose flour 260g
- ½ cup Dutch cocoa powder 50g
- 2 tablespoons black cocoa powder 14g
- 2 tablespoons cornstarch 16g
- 2 tablespoons powdered milk 10g
- ¼ teaspoon baking soda
- 1 cup granulated sugar 200g
- ½ cup salted butter softened, 113g
- ½ teaspoon salt
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 2 ounces whole milk room temperature
- 1½ teaspoons pure vanilla extract
Cheesecake Filling
- 6 ounces cream cheese 170g, softened
- 1 cup powdered sugar 130g
- 1 teaspoon vanilla bean paste or extract
Topping
- ½ cup chocolate melting wafers milk, dark, or white
Instructions
Cookies
- Preheat the oven to 350°F and line a large baking sheet with parchment paper and set aside. If you only have a 9×13-inch baking sheet, you'll want to use two baking sheets for two batches.
- In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup Dutch cocoa powder, 2 tablespoons black cocoa powder, 2 tablespoons cornstarch, 2 tablespoons powdered milk, and ¼ teaspoon baking soda. Set aside.
- Add together 1 cup granulated sugar, ½ cup salted butter, and ½ teaspoon salt to a large bowl or stand mixer fitted with a paddle attachment and cream for 1 minute.
- Add in 1 large egg and beat until combined. Beat in 1 additional large egg yolk, 2 ounces whole milk, and 1½ teaspoons pure vanilla extract and mix just until combined.
- Add half of the dry ingredients to the wet ingredients and beat just until incorporated. Then add the remaining dry ingredients and mix until thoroughly combined.
- In a separate medium bowl, beat together 6 ounces cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla bean paste until smooth.
- Scoop the dough with a #24 cookie scoop into 16 1.8-ounce portions. Gently press the dough flat and then shape it into a bowl shape.
- Place a heaping teaspoon of the cream cheese mixture (about .3 ounces) in the well. There may be some filling leftover.
- Then, gently use your hands to fold and work the dough up and around the sides and top of the cheesecake mixture.
- Pat and pinch the dough to seal it and roll it between your palms to make a smooth ball.
- Place the cookies on the baking sheet, usually with the sealed side down. Place cookie dough at least 2 inches apart for regular cookies or 4 inches apart for large cookies on the prepared baking sheet.
- Bake for 9 to 11 minutes for regular cookies until the edges are just set, and the top has a matte look with some slight cracking. The cookies will look slightly underdone; this is normal, as they will continue to cook as they cool.
- Allow the cookies to cool on the pan for 15 minutes before transferring them to a wire rack with a spatula to cool completely. These cookies are very soft right after baking and will firm up while they cool.
- Once cooled, melt the ½ cup chocolate melting wafers in the microwave at 30-second intervals, stirring between each one until fully melted.
- Transfer the melted chocolate to a piping bag, drizzle it over the cookies, and let set until it has hardened.
Video
Nutrition
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