The first time I made this cookie I was shocked how a humble chocolate chip cookie could feel decadent like a slice of cheesecake in every bite.
The secret is a silky cream cheese center hidden inside a soft, slightly cakey cookie dough thanks to instant cheesecake pudding.
This recipe delivers a cookie that’s rich but not overly sweet, with pockets of molten cream cheese and classic semi-sweet chips.
If you love chewy classics with a twist, this Cheesecake Chocolate Chip Cookie is a keeper and plays nicely alongside other cookie favorites like Best Ever Chocolate Chip Cookies.
Why You’ll Love This Recipe
- Cheesecake surprise: a creamy, tangy center that stays soft after baking.
- Balanced sweetness: brown sugar depth plus powdered sugar in the filling.
- Texture contrast: slightly crisp edges, pillowy interior, and melty chips.
- Easy assembly: no temperamental custard, just cream cheese piped into dough.
These cookies have a tender chew from the pudding mix and a light, almost cake-like crumb from the combination of baking powder and baking soda. The cream cheese filling adds a tang that cuts the sweetness and gives each cookie a bakery-quality richness without needing a separate cheesecake. The chocolate chips give familiar comfort while the filling creates drama when you bite in.
“I brought these to book club and everyone thought they were store-bought bakery treats — the cheesecake center is pure genius.” — Sara, reader
Key Ingredients
Unsalted butter (2 sticks, room temperature)
Room-temperature butter creams better with sugar, trapping air that creates lift in the cookie. Use high-quality unsalted butter like Plugrá or European-style brands if you want a richer mouthfeel. If you only have salted butter, reduce added salt by half.
Cheesecake instant pudding mix (3.4 oz package)
The instant pudding mix is the quiet MVP here: it adds concentrated cheesecake flavor and stabilizes the dough so the cookie stays tender yet holds the filling. I prefer a plain cheesecake or vanilla pudding over flavored options to keep the chocolate-chip balance.
Full-fat cream cheese, softened (8 oz)
Full-fat cream cheese gives the filling its silky texture and tang. Don’t substitute with low-fat or whipped varieties — they’ll render more moisture or curdle. Soften at room temperature for easy mixing and a lump-free filling.
All-purpose flour (2½ cups)
All-purpose flour provides the structure for these cookies. If you’re seeking a chewier result, you can substitute up to 20% with bread flour, but for the classic balance of tenderness and hold, AP flour is best. For more on flour choices in cookies, compare techniques in this chocolate chip cookies guide.
Full ingredient list:
- Unsalted butter, room temperature – 2 sticks
- Brown sugar – ¾ cup
- Granulated sugar – ½ cup
- Cheesecake instant pudding mix – 3.4 oz package
- Vanilla extract – 2 tsp (divided)
- Eggs – 2 large
- All-purpose flour – 2½ cups
- Nonfat dried milk powder – 2 tbsp
- Baking soda – 1 tsp
- Baking powder – 1 tsp
- Salt – ½ tsp
- Semisweet chocolate chips – 1 cup
- Full-fat cream cheese, softened – 8 oz
- Powdered sugar – 3 tbsp
Step-by-Step Instructions
Step 1: Prepare the cheesecake filling
In a bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon of vanilla until completely smooth.
Transfer the filling to a piping bag or a resealable plastic bag with the corner snipped off for neat stuffing.
Pro Tip: The filling should pipe smoothly without lumps; if it’s too soft, chill 10 minutes to firm up.
Step 2: Cream the butter and sugars
In a stand mixer fitted with the paddle, beat room-temperature butter with brown sugar and granulated sugar until light and fluffy, about 3–5 minutes.
Scrape the bowl once or twice to ensure even creaming.
Pro Tip: You’ll know it’s ready when the mixture is noticeably paler and airy — this creates lift and a tender crumb.
Step 3: Add eggs and vanilla
Add the eggs one at a time, mixing to combine, then add the remaining 1 teaspoon vanilla.
Mix until incorporated; do not overbeat once the flour is added.
Pro Tip: Room-temperature eggs emulsify better and prevent the batter from seizing.
Step 4: Whisk dry ingredients
In a separate bowl, whisk together flour, instant cheesecake pudding mix, nonfat dried milk powder, baking soda, baking powder, and salt until uniform.
This keeps leavening evenly distributed and prevents pockets of powder.
Pro Tip: The pudding mix and milk powder add body and a subtle tang — they’re small additions that have a big impact.
Step 5: Combine dough and fold in chips
With the mixer on low speed, gradually add the dry ingredients to the wet mixture until a soft dough forms. Fold in the semisweet chocolate chips by hand with a spatula.
The dough should be soft but hold shape when scooped.
Pro Tip: If dough feels too sticky to shape, chill 10 minutes; conversely, if it’s too stiff, allow it to rest at room temperature briefly.
Step 6: Stuff the cookies
Using a 5-ounce scoop, portion dough and press a shallow well in the center. Pipe about 1 tablespoon of the cream cheese filling into the well. Fold the edges of the dough over the filling and seal, forming a ball.
Place each stuffed dough ball on a tray as you work.
Pro Tip: Work quickly to keep the filling from softening the dough; you want a neat seal to avoid leaking during bake.
Step 7: Chill the dough balls
Refrigerate the stuffed dough balls for at least 30 minutes to help them keep their shape during baking. For even better structure, chill up to 24 hours.
Pro Tip: Chilling firms the butter and helps prevent excessive spreading. For chilled-dough baking tips, see techniques used in other chilled recipes like this brown butter chilled cookie recipe.
Step 8: Bake
Preheat oven to 375°F. Arrange 4–6 cookies per sheet with space between them. Bake for 10–12 minutes, until edges are golden but centers still look slightly soft.
Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tip: Slightly underbaked centers will set as they cool and yield a tender interior with a soft cheesecake core.
Expert Tips for Success
- Temperature matters: Use room-temperature butter and eggs for proper emulsion. Cold ingredients won’t cream well and will alter texture.
- Don’t skip the pudding mix: It’s the secret for stable, tender crumb and cheesecake flavor. The packet’s starches hold moisture and improve shelf life.
- Control spread: If your cookies flatten too much, chill the formed dough longer or reduce oven temperature by 10°F and add 1–2 minutes baking time.
- Sealing is key: Press dough firmly over the filling and smooth seams to prevent leakage. If you see filling peeking, patch with extra dough.
- Watch bake time: These cookies finish baking off-sheet; take them out when edges are golden and centers look slightly underdone to retain a creamy filling.
- Equipment: A 5oz scoop gives consistent sizing, a piping bag speeds filling, and a stand mixer ensures even creaming. If you don’t have a stand mixer, use a hand mixer but scrape the bowl often.
- Substitute behavior: Low-fat cream cheese or pudding will yield a looser filling and less flavor; avoid unless you accept a different texture.
- Troubleshooting cracks: If tops crack, you may have over-mixed or baked at too high a temperature; reduce mixing time and lower oven heat slightly.
- Moisture balance: If dough seems too dry after adding dry ingredients, add 1 teaspoon milk at a time until it comes together; too wet, chill and add a tablespoon flour if needed.
- Flavor boost: Toasted vanilla bean or a pinch of salt on top before baking enhances the filling-chocolate contrast. For more resting and dough-handling tips, methods in this classic recipe are helpful.
Storage & Freezing
Fridge: Store baked cookies in an airtight container at room temperature for up to 3 days. For a slightly firmer filling, refrigerate up to 5 days; bring to room temperature before serving.
Freezer — dough: Form and stuff the dough balls, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–4 minutes to the bake time.
Freezer — baked: Freeze fully cooled baked cookies in a single layer on a tray, then stack with parchment paper in airtight containers for up to 3 months. Thaw at room temperature.
Reheating: Warm single cookies in a 300°F oven for 5–7 minutes to revive a just-baked texture. A 10–15 second zap in the microwave can cozy up the filling, but use caution — microwaves can make the cookie soggy if overdone.
Variations & Substitutions
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Nutty twist: Fold ½ cup chopped toasted pecans or walnuts into the dough for crunch and to cut the richness.
Try this for seasonal batches and to add texture. -
Brown-butter swap: Replace regular melted butter with brown butter for a nutty, caramel flavor in the dough. Be mindful that browned butter may make the dough slightly looser. See creative stuffed cookie ideas like the Oreo version here.
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Chocolate variations: Use a mix of milk and dark chocolate chips or chopped chocolate for pockets of gooeyness and deeper flavor.
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Dietary swaps: For a gluten-free adaptation, use a 1:1 gluten-free flour blend that includes xanthan gum and reduce powdered sugar in filling if sweeteners concentrate. Avoid low-fat dairy swaps if you want the same texture.
Frequently Asked Questions
Q: Can I make the cream cheese filling ahead of time?
A: Yes. The filling can be mixed, placed in a piping bag, and refrigerated up to 3 days. Bring it to room temperature and stir briefly if it firms before piping.
Q: Why is there pudding mix in the dough?
A: Instant cheesecake pudding mix adds concentrated cheesecake flavor and stabilizes moisture with its starches. It improves tenderness and helps the cookie maintain a soft, slightly cake-like crumb.
Q: My filling leaked during baking — how do I prevent that?
A: Leak prevention requires a tight seal. Pinch seams firmly and smooth the dough over the filling. Chill the dough balls until cold to minimize melting. If leakage persists, use slightly less filling per cookie.
Q: Can these be made larger or smaller?
A: Yes. Larger cookies require longer bake times and may need more filling proportionally; smaller cookies bake faster and require less filling. Keep the same sealing technique for any size.
Q: Are these freezer-friendly?
A: Absolutely. Freeze either the formed dough balls (best for freshness) or fully baked cookies. The dough can be baked from frozen with a modest time increase.
Final Thoughts
These Cheesecake Chocolate Chip Cookies balance familiar comfort with a bakery-worthy surprise in the center.
If you try the recipe, please leave a star rating in the recipe card below and pin this to Pinterest for later baking.
For inspiration from another stuffed-cookie approach, check out this popular take on Cheesecake Stuffed Chocolate Chip Cookies.
If you want a hybrid dessert idea combining cookie dough and cheesecake, this Easy Chocolate Chip Cookie Dough Cheesecake is a great reference.
For a broader technique perspective on cookie-cheesecake combos, read this guide to Chocolate Chip Cookie Cheesecake.
Cheesecake Chocolate Chip Cookies
Ingredients
For the Dough
- 2 sticks Unsalted butter, room temperature Use high-quality unsalted butter for a richer taste.
- 3/4 cup Brown sugar
- 1/2 cup Granulated sugar
- 3.4 oz Cheesecake instant pudding mix Plain cheesecake or vanilla pudding is preferred.
- 2 tsp Vanilla extract Divided use.
- 2 large Eggs Room temperature is best.
- 2.5 cups All-purpose flour For a chewier result, substitute up to 20% with bread flour.
- 2 tbsp Nonfat dried milk powder
- 1 tsp Baking soda
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 cup Semisweet chocolate chips
For the Cream Cheese Filling
- 8 oz Full-fat cream cheese, softened Do not substitute with low-fat versions.
- 3 tbsp Powdered sugar For sweetening the filling.
Instructions
Prepare the cheesecake filling
- In a bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon of vanilla until completely smooth. Transfer the filling to a piping bag or a resealable plastic bag with the corner snipped off for neat stuffing.
Cream the butter and sugars
- In a stand mixer fitted with the paddle, beat room-temperature butter with brown sugar and granulated sugar until light and fluffy, about 3–5 minutes.
Add eggs and vanilla
- Add the eggs one at a time, mixing to combine, then add the remaining 1 teaspoon vanilla. Mix until incorporated.
Whisk dry ingredients
- In a separate bowl, whisk together flour, instant cheesecake pudding mix, nonfat dried milk powder, baking soda, baking powder, and salt until uniform.
Combine dough and fold in chips
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture until a soft dough forms. Fold in the semisweet chocolate chips by hand with a spatula.
Stuff the cookies
- Using a 5-ounce scoop, portion dough and press a shallow well in the center. Pipe about 1 tablespoon of the cream cheese filling into the well, then fold the edges of the dough over the filling and seal, forming a ball.
Chill the dough balls
- Refrigerate the stuffed dough balls for at least 30 minutes to help them keep their shape during baking.
Bake
- Preheat oven to 375°F. Arrange 4–6 cookies per sheet with space between them. Bake for 10–12 minutes, until edges are golden but centers still look slightly soft.
