Double Chocolate Chip Cheesecake Cookies
If you’re like me and have a serious double chocolate chip cookie obsession, then these Double Chocolate Chip Cheesecake Cookies are about to become your new favorite. They combine two of my biggest loves — rich chocolate cookies and classic cheesecake — into one perfect bite.
Since last fall I started tested different ways to stuff cookies with cheesecake filling. After some baking fails and frustrations, I finally landed on the best method. It’s a little more hands-on than my usual no-fuss recipes, but the payoff is worth it!
Filling Methods I Tested (and Why This One Wins)
When I first started dreaming up these Double Chocolate Chip Cheesecake Cookies, I went a little overboard testing different size cookies and ways to get that creamy cheesecake center. I really wanted the filling to cookie ratio and for it to stay put and not leak out during baking.
Here’s what I tried:
- Freezing dollops of cheesecake filling — This seemed like a good idea at first, but the extra step was actually harder to deal with. I found the cheesecake filling melted too quickly and it was just so messy.
- Baking the cookies first, then piping filling in after — This worked okay for flavor, but looked messier. I also noticed that if I piped too much or too deep, the filling spilled out the bottom and made for a mess.
Not to be conquered, I kept testing and finally landed on this method: scooping the chilled dough, making a well with my thumb while it’s still in the scoop, piping in cold cheesecake filling, then gently sealing the dough around it.
Why This Method Is the Best
This way is hands-down my favorite because:
- The chilled dough is firm enough to hold its shape but still pliable.
- Piping the cold filling gives you perfect control over the amount (a heaping teaspoon is just right — generous but sealable).
- Enclosing the filling before baking keeps it from leaking out.
- You get the best of both worlds: a rich cheesecake and a soft, fudgy chocolate cookie around it.
It take a couple extra minutes compared to regular cookies, but it’s totally worth it for that perfect cookie to cheesecake ratio.
Tips for My Double Chocolate Chip Cheesecake Cookies
- The melted butter and cocoa powder step “blooms” the cocoa, giving a deeper, richer chocolate flavor.
- Chilling the dough is important — it helps the flavors develop and makes stuffing the cookies much easier.
If you love double chocolate cookies and cheesecake as much as I do, my Double Chocolate Chip Cheesecake Cookies are going to hit the spot.
I’d love to hear if you try them!
Happy baking, friend.
Double Chocolate Chip Cheesecake Cookies
Print Recipe
equipment (affiliate links
- kitchen scale recommended for best accuracy
- small sauce pan for blooming cocoa powder
Ingredients
For the Cheesecake Filling
- 6 oz. (170 g.) full-fat cream cheese softened
- ⅓ c. (40 g.) powdered sugar
- ½ tsp. vanilla extract
For the Chocolate Cookie Dough
- ½ c. (113 g.) salted butter
- ⅓ c. (28 g.) Dutch-processed cocoa powder
- ¾ c. (150 g.) light brown sugar packed
- ¼ c. (50 g.) granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 1¼ c. (157 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)
- ½ tsp. baking soda
- ½ tsp. salt
- ½ c. (118 g.) mini semi-sweet chocolate chips
Instructions
- Make the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla until completely smooth and creamy. Transfer to a piping bag (or a zip-top bag with the corner snipped) and keep chilled until ready to use.6 oz. (170 g.) full-fat cream cheese⅓ c. (40 g.) powdered sugar½ tsp. vanilla extract
- Make the cookie dough: Melt the butter until hot. Whisk in the cocoa powder until smooth and glossy with no lumps. Let it bloom for 5 minutes.½ c. (113 g.) salted butter⅓ c. (28 g.) Dutch-processed cocoa powder
- In a large bowl, beat the bloomed cocoa-butter mixture with the brown sugar and granulated sugar until well combined. Add the egg and vanilla, mixing thoroughly.¾ c. (150 g.) light brown sugar¼ c. (50 g.) granulated sugar1 large egg2 tsp. vanilla extract
- Whisk together the flour, baking soda, and salt, then stir into the wet ingredients until just combined. Fold in the mini chocolate chips. The dough will be soft. Cover and refrigerate for at least 30–60 minutes.1¼ c. (157 g.) unbleached all-purpose flour (RECOMMEND WEIGHING)½ tsp. baking soda½ tsp. salt½ c. (118 g.) mini semi-sweet chocolate chips
- While the dough chills, keep the cheesecake filling cold.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use a 1.5 tbsp cookie scoop to scoop the chilled dough. While the dough is still in the scoop, press your thumb into the center to create a well, with the dough coming up the sides. Pipe in the cheesecake filling (a heaping teaspoon is just right). Gently press the dough over the top to fully enclose the filling and seal it. Release the stuffed cookie ball onto the prepared baking sheet, spacing them 2–3 inches apart.
- Bake for 9–12 minutes, until the edges are set but the centers still look slightly soft. Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
- These cookies are even better the next day as the flavors meld. Store in an airtight container in the fridge for up to 4–5 days. Let them come to room temperature or warm gently before enjoying.
Notes
- Chilling the dough and filling is key for easy stuffing and to prevent leaking.
- Dutch-processed cocoa gives a deeper chocolate flavor but natural cocoa works as well.
- These cookies are even better the next day once the flavors meld.
- Store in the fridge for up to 4–5 days. Bring to room temperature or warm gently before eating.
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