These incredibly easy cookies combine your two favorite desserts into one! They’re chewy, creamy and oh so decadent!
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 so easy to make!
Like I previously said, these babies are 100% gluten free! And that’s all due to the fact that I just used my chocolate chunk almond butter cookie recipe and added a little cheesecake surprise to the middle. Here’s the basics of what you’ll need below:
- Almond butter: Can be replaced with your favorite type of nut butter. (Just keep in mind that it will slightly alter the taste and texture a little depending on what you choose.)
- Almond flour
- Baking soda
- Coconut sugar: Can be replaced with brown sugar.
- Chocolate chips: I used semi-sweet for this recipe but feel free to use your favorite.
- Cream cheese: I used reduced fat, but regular or even dairy free will work too.
- Powdered sugar
How to make the cheesecake filling
- 8 ounces cream cheese (can use regular, reduced fat or even dairy free)
- 1/4 cup powdered sugar (if you like it a little sweeter, feel free to add another 1/4 cup of sugar)
- 1/2 tsp vanilla
- Let the cream cheese soften slightly, then cut it into cubes and place it in a large bowl.
- Add the powdered sugar and vanilla and beat with an electric mixer until it’s light and fluffy.
- Place the bowl in the refrigerator until your ready to stuff your cookies.
Note: You will have some filling left over after stuffing your cookies. But don’t throw it away! I love eating it with strawberries or even spreading it on bagels or toast!
How do I stuff chocolate chip cookies?
This is probably the most difficult part of this recipe and by that I just mean that it’s what takes the most amount of time to do. (It really isn’t that hard at all though!)
- Take 1 heaping tablespoon of cookie dough and flatten it slightly on a plate.
- Then take 1 1/2 tsp of your cheesecake mixture and place it on top in the center of your dough.
- Next, take another heaping tablespoon of cookie dough and flatten it slightly with your fingers. Place the dough over the cheesecake and “seal” the two cookie dough layers together. Roll it into a ball shape with your hands to make sure the cheesecake is completely sealed inside.
- Place the ball on a tray to be chilled in the fridge until you’re ready to bake. Repeat with the remaining cookie dough and cheesecake mixture.
These cookies are best after the dough has chilled for at least 30 minutes – 1 hour in the fridge!
Tips for making cheesecake stuffed chocolate chip cookies
- Chill the dough for at least 30 minutes – 1 hour in the fridge! If you don’t the cookies have a tendency to spread and will not keep their shape.
- If possible, do not use a hot/warm baking sheet to bake these cookies! I actually used two different baking pans because not all of the cookies fit onto one. I found that if you place the “chilled” cookie dough balls on a hot pan that came straight from the oven, the cookies will start spreading too soon and they’ll be VERY flat on the bottom with a giant mound in the middle.
- Let the cookies cool slightly on the baking sheet for at least 5 minutes after they’re done baking! This helps to crisp up the bottom of the cookies.
- These cookies WILL LOOK UNDER DONE when you remove them from the oven, but they’ll firm up as they cool. I personally think they’re the best after they’ve cooled for at least 30 minutes. If you like a more crumbly, fall apart, melt-in-your-mouth kind of cookie, then definitely try them straight from the oven! 😉 )
- Store these cookies in a plastic bag in the fridge. Because they have dairy in them, I would not suggest leaving them out overnight. You can always reheat them in the microwave or even in the oven too!
More recipes like this:
- Chocolate Dipped Cherry Frozen Yogurt Sandwiches
- Chocolate Chunk Almond Butter Cookies
- Smore’s Skillet Dip
- No Bake Chocolate Chip Cookie Dough Bars
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Cheesecake Stuffed Chocolate Chip Cookies
For the cheesecake filling:
- 8 oz cream cheese, softened (I use reduced fat)
- ¼ cup powdered sugar
- ½ tsp vanilla
For the almond butter chocolate chip cookies:
- 1 cup almond butter
- ¼ cup almond flour
- 1 tsp baking soda
- 1 tsp vanilla
- 1 egg
- ¾ cup chocolate chips, chopped
- ½ cup coconut sugar
To make the cheesecake filling:
- Beat the cream cheese, powdered sugar and vanilla together with an electric mixer. Place the mixture in the fridge while you make your cookie dough.
To make the cookies:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Whisk the egg in a large bowl. Then add the almond butter, almond flour, coconut sugar, baking soda and vanilla and stir with a large spoon. Stir in your chocolate chip pieces.
- Then take 1 heaping tablespoon of dough and flatten it slightly with your hands. Take the cheesecake filling out of the fridge. Place 1½ tsp of the filling on top int he center of your flattened cookie dough. Take another heaping tablespoon of dough, flatten it slightly and place it over the filling. Gently form the two cookie dough layer together to form a giant ball. (Make sure all the sides are sealing so the filling doesn't come out while it's baking!) Place the cookie ball on a tray and repeat with the remaining dough and filling.
- Once all the balls are rolled, place them in the fridge to chill for at least 30 minutes – 1 hour. After they're done chilling, place the balls on your prepared baking sheet and bake them for 10-11 minutes. (The cookies WILL LOOK UNDER BAKED when they're done, but will firm up as they cool!) Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack.