Cookies and Cream Cheesecake Stuffed Cookies
If you love cookies and cream, these cookies and cream cheesecake stuffed cookies are a must-try. Soft and chewy chocolate cookies filled with a cookies and cream cheesecake center and packed with chocolate chips.
Recipe Tips
Use good quality chocolate: Using good quality ingredients makes all the difference in this recipe! Our favorite chocolate brands include Ghirardelli and Guittard.
Freeze the filling well: This keeps it from leaking during baking.
Baking time: Keep an eye on your cookies as they bake. They should look slightly underbaked in the center when you take them out, and they will continue to set on the baking sheet.
Storage: Store the cookies in an airtight container in the refrigerator for up to 4 days because of the cheesecake filling. Before serving, let them sit at room temperature for 10 minutes so the centers soften again.
Watch how we made them:
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Cookies and Cream Cheesecake Stuffed Cookies
Ingredients
Cheesecake Filling
- 1/2 cup cream cheese softened
- 1/2 cup chocolate sandwich cookies crushed
- 2 tbsp powdered sugar
Double Chocolate Cookies
- 1/2 cup unsalted butter melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
Prepare the Cheesecake Filling
- Using a whisk or electric hand mixer, cream together the cream cheese and powdered sugar until smooth. Fold in the crushed chocolate sandwich cookies.
- Scoop 1 tbsp balls and place on a parchment lined pan. Freeze for 30 minutes until firm.
For the Cookies
- Preheat the oven to 350℉. Line a baking tray with parchment paper.
- In a bowl, whisk together the butter, brown sugar, and granulated sugar. Add the egg and vanilla. Whisk until combined.
- Add the flour, cocoa powder, baking soda, and salt. Fold until combined. Be careful not to overmix. Mix in the chocolate chips.
- Cover and refrigerate for 15 minutes. Then, scoop 3 tbsp of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake filling ball in the center. Wrap the dough around the filling, sealing it completely. Roll into a ball and place on a parchment-lined baking sheet.
- Bake the cookies for 10–12 minutes, or until the edges are set but the centers remain soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
