Cream Cheese Stuffed Chocolate Cookies: the decadent chocolate cookie recipe

Packed with a rich cream cheese filling, these cheesecake stuffed chocolate cookies are thick, soft, and chewy – a sensational treat for chocolate lovers or anyone who loves a decadent baked treat. Richer than chocolate cookies, these easy-to-make cookies are a killer dessert or enjoyed as a sweet snack. Refrigerating the dough helps develop the flavors of the cookies and makes them easier to handle. Stuffing the dough with the cheesecake filling is incredibly simple and is a fun baking project if you have little helpers on hand. This recipe yields 36 cookies, ideal for potlucks, parties, or if you're looking for a great-tasting cookie you can give to friends and family.

How to Stuff Cookies with Cream Cheese

Stuffing these cookies is easier than you think. Place about 2 teaspoons of the cream cheese filling into the center of the bottom cookie disks. Close the dough and cover the filling, then place the cookies in the fridge for 1 hour before baking.

Tips for Making The Best Cheesecake Stuffed Chocolate Cookies 

– If the cookie dough is sticky, lightly dampen your hands before shaping them into disks.

– Don't be tempted to skip chilling the dough. Not only will it improve the flavor of the cookies, but it'll also make the dough easier to work with.

– Don't overfill the cookies, otherwise, the stuffing will leak out.

– There are plenty of variations of cheesecake stuffed chocolate cookies to make. Add your favorite flavoring to the cream cheese filling. Vanilla, mint, orange, almond, or berry are all tasty choices. Or leave out the cocoa powder and make vanilla cookies.

How to store Cream Cheese Stuffed Chocolate Cookies

If there are some leftovers, you can store these cream cheese stuffed chocolate cookies in an airtight container for up to 5 days in the refrigerator.

How to Make Cheesecake Stuffed Chocolate Cookies 

Combine the flour, cocoa powder, baking soda, and salt in a bowl.

Fold in the chocolate chips.

In a second bowl, whisk the egg, egg yolks, corn syrup, and vanilla.

Beat the butter, shortening, brown sugar, and white sugar until smooth using a handheld mixer or stand mixer.

Pour in the egg mixture and beat until just combined.

Reduce the speed and slowly add in the flour.

Mix until just combined.

Scoop out balls of the dough and place them on baking trays lined with parchment paper.

Slightly flatten the dough into disks.

Refrigerate for about 1 hour.

Meanwhile, make the filling. Beat the cream cheese, sugar, and salt to combine. Cover and place in the refrigerator.

Once the cookie dough is chilled, remove the trays from the fridge and flatten the dough into disks about 2 ½-inches wide. Place about 2 teaspoons of the cream cheese filling into the center of the bottom cookie disks.

Pick up the cookie dough and shape it around the cream cheese filling so that it's completely covered.

Roll the cookies in sugar, if desired. Place the cookies back in the fridge for 1 hour.

To bake the cookies, preheat your oven to 350°F. Bake them for 10 to 12 minutes.

Remove them from the oven and let them cool slightly before enjoying them.

Notes

Leave your ingredients to come to room temperature before you start baking. They'll mix more evenly.