Loaded with chocolate & a sweet cheesecake filling, perfectly toasted on the outside & gooey in the middle! These are the best cheesecake stuffed chocolate chip cookies!
Which one do you love more, cheesecake or chocolate chip cookies?? Well now you don’t have to choose! I was feeling a little creative over this last weekend (or a little indecisive I should say…) and decided to fuse the two together to create these cheesecake stuffed chocolate chip cookies! And ohh man what a winning idea that was! These cookies are so decadent, gluten free and seriously so easy to make!
Ingredients For Cheesecake Stuffed Chocolate Chip Cookies
- Almond flour: Always use super fine almond flour when making these cookies.
- Almond butter: Use a “drippy” almond butter brand. (We’re using this to replace butter and oil in our recipe but still want to mimic their consistency.)
- Eggs: Only 1 egg is needed for this recipe!
- Coconut sugar: Brown sugar can be used as a replacement.
- Vanilla: You’ll need 1 teaspoon to balance out your flavors.
- Baking powder: An essential ingredient to give your cookies their chewy texture!
- Salt: A small pinch of salt really brings out your flavors!
- Chocolate chips: I use semi-sweet or a mix of dark chocolate and milk chocolate chips.
- Cream cheese: Block cream cheese works the best for this recipe.
- Powdered sugar: Used to sweeten your cheesecake filling. (You can use ¼ cup – ½ cup depending on how sweet you want it.)
How To Make Cheesecake Stuffed Chocolate Chip Cookies
- Make your cheesecake filling. Beat your cream cheese and powdered sugar together until soft and creamy.
- Freeze. Then line a sheet pan with parchment paper and place ½ tablespoon scoops of your filling onto it. Place the pan in the freezer while you prepare your cookie dough.
- Make your cookie dough. Mix your almond flour, baking powder and salt together in a bowl and set it aside. Then whisk your egg in a separate larger bowl. Add your coconut sugar, almond butter and vanilla and mix again. Add your dry ingredients and chocolate chips and stir until a sticky dough forms.
- Stuff. Take one heaping tablespoon of dough and flatten it slightly. Then place one of your cheesecake dollops in the center and cover with another heaping tablespoon of dough. Use your hands to roll the dough into a ball and set it to the side. Repeat with your remaining dough and cheesecake filling.
- Chill. Once all the balls have been rolled, place them in the fridge to chill for at least 30 minutes – 1 hour.
- Bake. Preheat your oven to 350 degrees and line a large sheet pan with parchment paper. Then place your chilled cookie dough on the pan and bake for 13 -15 minutes.
- Let rest & devour! Let your cookies cool on the pan for least 5-10 minutes before transferring them to a cooling rack.
Expert Tips
- Chill the dough for at least 30 minutes – 1 hour! This helps your cookies keep their shape.
- Spray your tablespoon and hands with cooking spray before handling the dough! This prevents the dough from sticking and makes them so much easier to roll.
- Your cookies will look UNDER DONE when you remove them from the oven! Don’t bake them longer than the suggested amount of time or they’ll become tough and burned on the bottom. (Your cookies will firm up as they cool.)
- Let the cookies cool on the baking sheet for at least 5-10 minutes after they’re done baking! This helps to crisp up the bottom of the cookies.
- Hit them with sea salt after they’re done baking! Just a sprinkle is all you need to amp up their flavor and take them to the next level!
FAQ’s
- Can I replace the almond butter with peanut butter? Yes but they’ll have a strong peanut butter taste instead of a more traditional chocolate chip cookie flavor.
- Can I make them without the stuffing? Absolutely! I would suggest scooping your dough into heaping 1 tablespoon balls and bake them for 9-10 minutes.
- How many cookies does this recipe make? I can usually make 9-10 very large cookies.
- Can I freeze my stuffed chocolate chip cookies? Yes! Simply place them in a plastic bag and keep them stored in the freezer. Your cookies should stay good for 3-4 months if stored correctly. To unthaw, remove your cookies from the plastic bag and leave them at room temperature until thawed.
Why you’ll love this stuffed chocolate chip cookie recipe!
- Rich & indulgent! Loaded with chocolate chips & sweet cream cheese, perfectly toasted on the outside with a warm creamy center! There’s nothing NOT to love about these cookies!
- These are BIG cookies! Like BIG BIG cookies! Like bigger than the size of my palm cookies… (And you’ll love every single bite!😉)
- Better for you! We’ve replaced the butter and oil used in regular chocolate chip cookie recipes with protein packed almond butter instead! Plus they’re gluten free too!
Need them gluten free? Great news, they already are!
Need them dairy free? Use dairy free chocolate chips and your favorite dairy free cream cheese instead!
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!]
Cheesecake Stuffed Chocolate Chip Cookies
These are the best cheesecake stuffed chocolate chip cookies! They're loaded with chocolate chips & a sweet cream cheese filling, perfectly toasted on the outside & gooey in the middle! (Plus they're gluten free too!)
Servings: 10 large cookies
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 together with an electric mixer until smooth. Then scoop out ½ tablespoon balls of your filling and place them on a tray lined with parchment paper. Place the tray in the freezer while you prepare your cookie dough.
To make the cookie dough:
- Mix the almond flour, baking powder and salt together in a bowl then set it aside.
- In a separate larger bowl, whisk the egg. Then add your coconut sugar, almond butter and vanilla and mix with a large spoon. Add your almond flour mixture and chocolate chips and mix again until completely combined. (Your batter should be very thick and sticky at this point.)
To assemble your cookies:
- Scoop out 1 heaping tablespoon of your cookie dough and flatten it slightly. Then take 1 of your frozen cheesecake scoops and place it in the center of your cookie dough. Place another heaping tablespoon if cookie dough over the filling and roll it into a ball. (Make sure all sides are sealed so the filling doesn't ooze out while baking.) Then place your ball on a tray and repeat with your remaining cookie dough.
- Once all the balls are rolled, place them in the fridge to chill for at least 30 minutes – 1 hour.
- Next preheat your oven to 350 degrees and line a sheet pan with parchment paper. Place the chilled balls on your prepared pan and flatten them slightly. Bake 13-15 minutes. (Your cookies will look underdone but they'll firm up as they cool.)
- Finally remove your cookies from the oven and let them rest on the pan for at least 5-10 minutes before transferring them to a cooling rack.
Notes
Spray your hands and tablespoon with cooking spray before handling the dough! (This prevents the dough from sticking and makes it easier to roll into balls.)
*You can use up to a ½ cup of powdered sugar if you prefer a sweeter filling.
Thanks! And thanks for sharing your great posts every week!
No problem at all Zhenya! I’m so happy you love them! 🙂