These cheesecake stuffed cookies are beyond indulgent and such a fun treat to make!
When I first told my husband about this recipe, he was skeptical. He's kind of a chocolate chip cookie enthusiast and classic chocolate chip cookies are right up there with my pineapple upside down cake and blonde brownies as his most requested bakes.
So when I told him I was going to fill these eggless chocolate chip cookies with cream cheese, to make cheesecake stuffed cookies, he looked at me like I was nuts.
To be honest, I didn't even understand the hesitation. Everything about this concept sounded delicious to me! I couldn't wait to put it to the test... and it's safe to say he was hooked once he actually tried them. I knew he would be.
As you can imagine, these cheesecake stuffed cookies are extra indulgent. That cream cheese center is just so rich and, well, creamy.
This cheesecake stuffed cookie recipe couldn't be easier... I'd just recommend reading through the post and recipe before getting started, just to familiarize yourself with how we'll be assembling these guys. And if you're a fan of all things chocolate chip, you definitely will want to try my chocolate chip cookie cups, too!
Why You'll Love These Cheesecake Stuffed Cookies
- I just know you're going to love that cream cheese filling paired with the classic chocolate chip flavor. Even if you are a skeptic, like my husband initially was, I think you'll change your mind after just one bite!
- This stuffed cookie recipe is really so easy (and all made in one bowl). It's a fun twist on a classic, but doesn't really require more work or effort.
- They're so pillowy soft. If you're in the soft cookie camp, like we are, you will love the texture of these!
Ingredient Notes and Substitutions
- Gluten free flour blend: My favorite gluten free flour is Bob's Red Mill 1 to 1. If you are using a different blend, be sure it contains xanthan gum. And, because this is a cup for cup flour, you should be able to substitute all purpose flour if you're not following a gluten free diet.
- Brown sugar: I like to use light brown sugar in this recipe, but dark brown will work just as well.
- Egg replacer: I swear by Bob's Red Mill Egg replacer. Be sure to follow the instructions on the package. Alternately, you can use 1 egg.
- Cream cheese: Be sure to use a full-fat block of cream cheese, not the spreadable kind that comes in a tub.
STEP ONE: Start by creaming the softened butter with both types of sugar.
STEP TWO: Add the vanilla extract and egg replacer and keep mixing.
STEP THREE: Add your dry ingredients right in and beat on low speed until the dough starts to come together. Turn your mixer off and stir in the chocolate chips.
STEP FOUR: Cover your cookie dough and pop it into the fridge. We're going to chill for at least 30 minutes, but can leave it in there for up to an hour.
STEP FIVE: Now for the assembly. Scoop out little bits of dough and shape into a disc with your hands. Grab a teaspoonful of cream cheese, place right in the center of your cookie dough disc, then grab a bit more dough (just enough to cover up the cream cheese) and roll the whole thing into a ball.
STEP SIX: Do this 15 more times (mine always yields 16 cookies but you may get more or less depending on how big you make your cookies).
STEP SEVEN: Bake on 350ºF for just about 10 minutes. DO NOT over-bake.
- My #1 baking tip is to use a scale to weigh the flour if possible. This is the best way to ensure accuracy, and too much (or too little) flour will affect the texture of the finished cookies.
- These cookies may spread just slightly. For perfectly round cookies, I like to use a cookie cutter or the rim of a clean glass to shape them a bit while they're still warm.
- After take them out of the oven, let the stuffed cookies sit on the baking sheet for at least 30 minutes before attempting to remove or serve them. Trust me, it will be super hard to wait... but they will set up and you'll end up with the most perfect texture.
Frequently Asked Questions
I don't have any experience baking with non-dairy cream cheese, but you can certainly try! All you'd have to do is also swap in your favorite non-dairy butter.
Because of the cheesecake filling, I recommend storing these cookies in an airtight container in the refrigerator.
Did you try my cheesecake stuffed cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Ultimate Cheesecake Stuffed Cookies
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) brown sugar packed
- ⅓ cup (66g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- 1 teaspoon vanilla extract
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (113g) chocolate chips
- 4 ounces cream cheese
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar.½ cup (113g) unsalted butter, ¾ cup (150g) brown sugar, ⅓ cup (66g) granulated sugar
- Add the prepared egg replacer and vanilla extract, and beat to combine.1 tablespoon Bob's Red Mill Egg Replacer, 1 teaspoon vanilla extract
- Mix in the flour, baking soda, and salt on low speed. Stir in the chocolate chips. Cover and chill dough in the refrigerator for 30 minutes to an hour.1 ½ cups (222g) gluten free flour blend, ½ teaspoon baking soda, ½ teaspoon salt, ⅔ cup (113g) chocolate chips
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Remove dough from the refrigerator.
- Use your hands to roll dough into balls. Flatten each ball of dough slightly and, using a teaspoon, place a scoop of cream cheese at the center of each flattened disc. Cover each with more dough, enough to cover the cream cheese completely, and roll into a ball. Place on baking sheet and bake for 10-11 minutes. Cool on the pan for 30 minutes.4 ounces cream cheese
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- If you are not following a gluten free diet, you should be able to substitute all purpose flour.
- Do NOT use softened/room temperature cream cheese. You will want your cream cheese to be cold to avoid melting.