Loaded with chocolate and a sweet cheesecake filling, toasted on the outside and gooey in the middle — these are the best cheesecake-stuffed chocolate chip cookies.
Can’t decide between cheesecake and chocolate chip cookies? You don’t have to. These cheesecake-stuffed chocolate chip cookies combine both favorites into one indulgent treat. They’re rich, gluten-free, and surprisingly simple to make — with a crisp exterior and a soft, creamy center.
Ingredients For Cheesecake Stuffed Chocolate Chip Cookies
- Almond flour: Use super-fine almond flour for the best texture.
- Almond butter: Choose a “drippy” almond butter to replace butter and oil while keeping the right consistency.
- Eggs: This recipe needs only one egg.
- Coconut sugar: Coconut sugar or brown sugar can be used.
- Vanilla: 1 teaspoon to balance the flavors.
- Baking powder: Helps create a chewy cookie texture.
- Salt: A pinch enhances the flavor.
- Chocolate chips: Semi-sweet or a mix of dark and milk chips work well.
- Cream cheese: Use block cream cheese for the filling.
- Powdered sugar: Sweetens the cheesecake filling — use 1/4 to 1/2 cup depending on desired sweetness.
How To Make Cheesecake Stuffed Chocolate Chip Cookies
- Make the cheesecake filling. Beat softened cream cheese with powdered sugar until smooth and creamy.
- Freeze the filling scoops. Scoop 1/2 tablespoon portions of the filling onto a parchment-lined sheet and freeze while you prepare the dough.
- Prepare the cookie dough. Whisk the almond flour, baking powder, and salt together. In a separate bowl, whisk the egg, then add coconut sugar, almond butter, and vanilla. Combine the wet and dry ingredients, then fold in chocolate chips until a thick, sticky dough forms.
- Assemble the cookies. Flatten a heaping tablespoon of dough, place a frozen cheesecake scoop in the center, and cover with another tablespoon of dough. Seal the edges and roll into a ball. Repeat with remaining dough and filling.
- Chill the dough balls. Refrigerate the assembled balls for 30 minutes to 1 hour to help them hold their shape.
- Bake. Preheat the oven to 350°F (175°C). Line a sheet pan with parchment paper, place the chilled balls on the pan, flatten slightly, and bake 13–15 minutes.
- Cool and enjoy. Let cookies rest on the baking sheet for 5–10 minutes before moving to a cooling rack so they finish setting and the bottoms crisp up.
Expert Tips
- Chill the dough for at least 30 minutes to 1 hour to help the cookies keep their shape while baking.
- Spray your tablespoon and hands with cooking spray before handling the dough to prevent sticking and make rolling easier.
- Remove cookies while they still look slightly underdone. They firm up as they cool — overbaking will dry them out.
- Let cookies cool on the baking sheet for 5–10 minutes before transferring to a rack to help the bottoms crisp up.
- Finish with a light sprinkle of flaky sea salt after baking to enhance the flavor.
FAQ’s
- Can I replace almond butter with peanut butter? Yes, but expect a stronger peanut flavor that will change the cookie’s overall taste.
- Can I make the cookies without the cheesecake filling? Yes. Scoop heaping 1-tablespoon balls of dough and bake for 9–10 minutes for regular cookies.
- How many cookies does the recipe yield? This recipe makes about 9–10 large cookies.
- Can I freeze these cookies? Yes. Store baked cookies in a freezer bag for 3–4 months. Thaw at room temperature before serving.
Why you’ll love this stuffed chocolate chip cookie recipe!
- Rich and indulgent: Chocolate chips plus a sweet cream cheese center yield a perfectly toasted exterior and a warm, creamy interior.
- Generous size: These are large, satisfying cookies — bigger than palm-sized and full of flavor.
- Better-for-you swap: Almond butter replaces butter and oil for added protein, and the recipe is naturally gluten-free.
Need them gluten free? They already are.
Need them dairy free? Use dairy-free chocolate chips and a dairy-free cream cheese alternative.
More dessert recipes you might like:
- Almond Butter Chocolate Chip Cookie Skillet
- The Best S’mores Skillet Dip
- Fudgy Chocolate Chip Butternut Squash Brownies
- Peanut Butter Rice Krispie Ice Cream Sandwiches
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
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Cheesecake Stuffed Chocolate Chip Cookies
Rich cheesecake filling tucked inside large chocolate chip cookies — toasted outside, gooey inside, and gluten-free.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American, Gluten free
Keyword: Almond butter, Cheesecake stuffed cookies, Chocolate chip cookies, cookies, dessert, gluten free
Servings: 10 large cookies
Author: Caitlin
Ingredients
For the cheesecake filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar*
For the chocolate chip cookies:
- 1½ cups almond flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 egg
- ¾ cup coconut sugar
- ¼ cup almond butter (use the “drippy” kind)
- 1 tsp vanilla
- ¾ cup chocolate chips
Instructions
To make the cheesecake filling:
-
Beat the cream cheese and powdered sugar with an electric mixer until smooth, then scoop ½ tablespoon balls onto parchment and freeze while you make the dough.
To make the cookie dough:
-
Combine almond flour, baking powder, and salt in a bowl and set aside.
-
In a larger bowl, whisk the egg, then mix in coconut sugar, almond butter, and vanilla. Add the almond flour mixture and chocolate chips, stirring until fully combined into a thick, sticky dough.
To assemble your cookies:
-
Flatten a heaping tablespoon of dough, place one frozen cheesecake ball in the center, cover with another heaping tablespoon of dough, and seal all edges. Roll into a ball and place on a tray. Repeat.
-
Chill the balls in the fridge for 30 minutes to 1 hour before baking.
-
Preheat oven to 350°F (175°C). Line a sheet pan with parchment, place chilled balls on the pan, flatten slightly, and bake 13–15 minutes. Cookies will look slightly underdone but will firm up as they cool.
-
Remove from oven and let the cookies rest on the pan for 5–10 minutes before transferring to a cooling rack.
Notes
Spray your hands and tablespoon with cooking spray before handling the dough. This prevents sticking and makes rolling easier.
*Use up to ½ cup powdered sugar if you prefer a sweeter filling.