Chocolate Dipped Cheesecake Stuffed Chocolate Chip Cookies

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The next-level cookie that you need in your life! These chocolate dipped cheesecake stuffed chocolate chip cookies will change your life.

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Chocolate dipped cheesecake stuffed chocolate chip cookies — a really long name for a cookie, but they’re absolutely unreal.

Two of my top favorite desserts combined into one. A delicious, brown butter cookie that’s packed with chocolate chips and stuffed with a dollop of cream cheese. It’s truly the perfect combo. But, I didn’t stop there.

I decided to take these cookies up a notch by dipping them in a layer of semisweet chocolate. It’s such a great addition and adds some extra chocolate to an already super chocolatey dessert.

These cookies are easy to make and absolutely delicious. They went viral on my social channels for good reason. You’re going to want to bake a batch ASAP. Let’s walk through it all together.

Read on for the full recipe for these dreamy Chocolate Dipped Cheesecake Stuffed Chocolate Chip Cookies.

Yes, another recipe that calls for brown butter. I’m sorry, but I can’t help myself. I truly feel that brown butter elevates every recipe and this is not one where we want to take any shortcuts. The elevated brown butter flavor in the dough pairs so well with chocolate and that delicious dollop of cheesecake.

I’ll include my notes below for how to brown butter. I promise, it’s super simple. Once you do it once, you’ll see how easy it is. It’s basically just like melting butter, except we’ll keep it on heat after it has melted so that the milk solids toast and the butter turns a golden/amber color. Literally, all you have to do is stir and pay attention to make sure it doesn’t burn.

You’ll start by using a light colored pot or saucepan on low to medium heat (I like to err on the lower side to avoid burning). Place the butter in the pan and melt it — stirring frequently to avoid sticking. Once the butter has fully melted, continue to stir and keep it on heat. The butter will begin to bubble and appear foamy at the surface. Keep stirring. Within a few minutes, the butter will begin to change color from yellow to a golden amber color and there will be tiny golden flecks (aka the toasted milk solids) at the bottom of the pan — this is what we’re looking for! Remove from heat immediately. Pro tip: I typically transfer the brown butter from the pan to a glass bowl/measuring cup to let it cool so that nothing gets stuck to the bottom of the pan.

Ingredients you’ll need

• Cream cheese
• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs, room temperature 
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Cornstarch
• Semisweet chocolate chips
• Mini semisweet chocolate chips
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Measuring cups
• Spatula
• Cookie scoop
• Parchment paper
• Baking sheet
• Cookie turner
• Cooling rack

How to make these next-level Chocolate Dipped Cheesecake Stuffed Chocolate Chip Cookies

Start by making the cheesecake filling. It’s very important that your cream cheese is at room temperature. However, you can soften 5 oz. cream cheese by placing it in the microwave for 5-10 seconds.

Add ¼ cup granulated sugar and ½ tsp vanilla extract to the cream cheese and mix by hand until fully combined (you can also use a stand or handheld mixer, if you prefer).

Line a baking sheet or plate with wax paper. Measure out 12 dollops of the cheesecake filling (they should be about ½ tbsp to ¾ tbsp each) and place on the wax paper. Freeze for 30 minutes to an hour.

While the cheesecake filling is setting, prepare the cookie dough. On low to medium heat, brown 1 cup unsalted butter. You’ll want to remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool for 10 minutes.

While the butter is cooling, combine 2¼ cups flour, 1½ tsp baking soda, 1 tsp salt, and 1 tsp cornstarch in a bowl and whisk together. Set aside.

In a large bowl, add 1½ cups brown sugar, ¼ cup granulated sugar, and the brown butter. Whisk together until it is smooth and combined.

Add 2 eggs and 2 tsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula. Fold in the chocolate chips.

Chill the dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.

Once the dough and cheesecake filling have both chilled, scoop out 12 dough balls.

Flatten each dough ball with the palm of your hand, place a frozen dollop of cheesecake filling in the middle and wrap the cookie dough around the dollop until it’s fully covered.

Line a baking sheet with parchment paper and set the cookie dough balls on the sheet. Place in the oven and bake for 11 to 12 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon or bowl and top with extra chocolate chips and flaky sea salt.

Let the cookies cool completely. Melt the chocolate chips in the microwave in 15-second increments, stirring between each. Add a drop of vegetable oil to thin out the chocolate.

Spoon the melted chocolate on the bottom of each cookie and spread to completely cover it. Pop them on a baking sheet with parchment paper and freeze for about 15-20 minutes.

Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. Before measuring, use a spoon and run through your dry ingredients, fluffing them up and removing any clumps. For the spoon and level method, spoon the dry ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. They will continue to bake on the sheet when they come out of the oven.

FAQ

Can I freeze these cookies?

Absolutely! Place the cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temperature before consuming.

Can I make this dough in advance?

Since we’re stuffing this cookie dough, I wouldn’t recommend making the cookie dough in advance or chilling it for more than 30 minutes. If you chill the dough for longer, it may lose some elasticity, making it harder to fully cover the cheesecake filling.

How to store

Store the cookies in the refrigerator in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating.

If you’re looking to take your baking to the next level, try out this recipe. It’s super easy to follow, but you’ll impress everyone with this unreal cookie combo.

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock